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  • Damson Wine Problems

    Hi, I'm hoping to get some pointers on what might have gone wrong with the damson wine I tried to make. I followed this recipe found in the book "booze for free" by Andy hamilton.

    2Kg damsons
    225g raisins
    1Kg sugar
    4L water
    1tsp yeast nutrient
    1tsp pectolase
    1 campden tablet
    burgundy wine yeast

    The steps i've followed are:

    1.Wash damsons/mash up in a fermentation bin/add 3L boiling water/add pectolase and camden tablet/leave for 24 hrs.
    2.Dissolve sugar in remaining 1L water and add to must/Add yeast and nutrient/cover and leave for 10 days.
    3.Strain into demijohn. After 1 month taste and add more sugar if necessary.

    So at this 1 month point the wine tastes very sour and generally unpleasant. I made two batches with damsons picked from different trees and both batches taste the same. I was hoping someone might know where I could've gone wrong, maybe this is a common problem when something hasnt been done right?

    I've successfully made 3 or 4 batches of mead before but this was my first fruit wine so i'm pretty clueless on this! Thanks in advance.

  • #2
    I love damson wine and have just made another 15 gallon batch to more or less the same recipe as yours and yes - it tastes very sour! Don't worry. It will be fine. It just needs time - like all wine.
    Also, I think it drinks best as a medium wine so I sweeten it a little and that further reduces the astringency. Just remember to let it completely settle and then add sorbate (and sulphite) before adding any more sugar.
    Cheers,
    Dave.
    If I won the lottery I'd spend half the money on wine, women and song.
    But I'd probably just waste the rest of it!

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    • #3
      Ah great stuff, i'll be patient then, thanks for the reply.

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