|5lb of Damsons||1 Litre of red grape juice||2 Gallons of water||1 Tea spon of yeast nutrient||1 Sachet of yeast||3 Lemons||½ Teaspoon of pectine additive|
First stage is just to release pectins to stop wine gelling up. Add 1 gallon of boiling water to 5lb of damsons – allow to cool below 70 C then add pectin and leave for 48 hours.
Second stage fermentation of must add 1 gallon of boiling water - cool to below 70 C then add lemons, yeast nutrient. yeast, tea and grape juice <Recipe needed 6lbs of damsons, add grape juice to compensate >. Added 500ml of concentrated blackcurrent to increase body.
********* The above 500ml addition caused
all sorts of problems and therefore should be left out
Leave for 4-5 days to ferment out. Transfer to a demijohn for
secondary fermentation, this should make 2 gallons easy.
Apperance : dark red with horrible floaties.
Taste : The resulting wine tasted like blackcurrent cordial - absolutely
shite and poisoned anyone stupid enough to drink it!
|Damsons free||Grape juice 80 pence||Lemons 45 pence||Blackcurrent juice 60 pence||Yeast 80 pence||Yeast nutrient 20 pence||Total £2.85 = 23 pence a bottle @ 12 botttles|
|2lbs of pineapple tinned/fresh||2 Litres of pineapple juice||2 Litres of water||Yeast nutrient||1 Sachet of yeast||3 Lemons||½ Teaspoon of pectine additive|
Top up with grapefriut juice during fermentation
½ litre to make 1 gallon
Appearence : turned out like murky piss with jizz floating in
Taste: I'll never know what it tastes like because no one
dares drink it !
|½ Teaspoon of pectine additive||Sugar 0 .85||pineapple juice 60 pence||Lemons 0.45 pence||Pineapple tinned 1.00 pence||Yeast 80 pence||Yeast nutrient 20 pence|
Total £4.90 = 81 pence a bottle @ 6 botttles
If you would like a free bottle (recipient pays p&p = £5)
email me on email@example.com
and I'll send you a smashed bottle in soaking brown paper stinking of piss or alternatetively just
get an empty wine bottle and fill it with piss yourself . Oh ! don't forget the tug wax.
OTHER DAMSON RECIPES (nicked off internet)
recipe 1 of 2
|3 lb damsons||yeast nutrients||3 lb sugar||6 pts cold water||pectic enzyme||campden tablet||gp wine yeast|
wine recipe 2 of 2
|3 lb ripe damsons||3 lb sugar||1 gallon cold water||pectic enzyme||campden tablets||gp wine yeast||yeast nutrients|
Damson --Easy Peasy
Pour 2 pints boiling water over 21b of damsons and leave 24 hours,
strain off and add to a Beaverdale 1gall wine Shiraz kit with a teaspoon of pectolase and 8oz sugar.
Damson Full Body
|4lb damsons||1.5kg sugar||1 tsp citric acid||1 tsp pectolase||yeast nutrient||Yeast- gervin no 2 is ideal.|
These fruits have a great flavour but don't boil or soak them too long.
Pour 2 pints boiling water over the fruit and leave overnight.
Next day add 4 pints cold water, and everything else.
Leave 24 hours and strain off. Do not squeeze too much!
Pour into a demi john Leave until it stops frothing(about 2 days)
and fill up with cold water to the shoulder of the demi john.
Ferment out as normal, when it stops fermenting( bubbles stop)
siphon off into a clean dem-john and add a campden tablet and a potassium sorbate tablet. .
Leave about a month if it doesn't clear, add finings and another campden tablet.
CURSE OF DAMSON LABEL IS A COPYRIGHT OF NOLAN WINE INDUSTRY