First time making wine (damsons)
First time making wine (damsons)
I'm following this recipe - https://homebrewanswers.com/damson-wine-recipe/
I picked around 5kg of damsons, the OG was 1.090 with the sugar, which I assume the damsons will boost up a little.
I just bought some demijohns too, to put it in after main fermentation
It took around 2-3 hours to destone them heh, using a little destoner machine.
I picked around 5kg of damsons, the OG was 1.090 with the sugar, which I assume the damsons will boost up a little.
I just bought some demijohns too, to put it in after main fermentation
It took around 2-3 hours to destone them heh, using a little destoner machine.
Re: First time making wine (damsons)
Blimey that sounds like hard work.. Why destone them?
Re: First time making wine (damsons)
The stones can make it very bitter apparently and almond like. I think because they've
got cyanide compounds in
got cyanide compounds in
Re: First time making wine (damsons)
They do. But unless the stones are split it won't be a problem.
If you did freezing step that might be the issue. It will be interesting to see how this clears. Plums are notoriously hard to clear. Tis why they are popular to make eau'd vie.
Keep us posted.
If you did freezing step that might be the issue. It will be interesting to see how this clears. Plums are notoriously hard to clear. Tis why they are popular to make eau'd vie.
Keep us posted.
Re: First time making wine (damsons)
Ah didn't know that re. clearing heh, I added 2tsp of pectolase / gal iirc. Fingers crossed it helps!
I'm preparing to do lots of transferring to different demijohns after fermentation too.
I'm preparing to do lots of transferring to different demijohns after fermentation too.
Re: First time making wine (damsons)
I will look through my notes. I am sure I have read something about it.
How's the fermentation going?
How's the fermentation going?
Re: First time making wine (damsons)
Pretty good, the blow off tube is making the water in a pan bubble around every few seconds or so.
I just had a little taste, definitely alcoholic now, but with lots of sweetness left.
Gonna try and swirl it more often, to impart more colour/flavour from the must. (Not exactly sure what colour damson wine is supposed to look like though,
I saw a bottle on amazon of it, that I might get)
I just had a little taste, definitely alcoholic now, but with lots of sweetness left.
Gonna try and swirl it more often, to impart more colour/flavour from the must. (Not exactly sure what colour damson wine is supposed to look like though,
I saw a bottle on amazon of it, that I might get)
Re: First time making wine (damsons)
The colour comes from the skins. Longer they are in there darker it gets (upto a point) like grapes. 99% of grapes have white juice, red wine gets its colour from the skins.
Re: First time making wine (damsons)
I'm just wondering when to remove the damsons, the wine is still at 1.050 after approx 7 days, I think I should probably leave them in till it gets closer to 1.000?
Edit : https://www.winemakingtalk.com/threads/ ... ust.15302/ kind of confirms that, they say 1.025
Edit : https://www.winemakingtalk.com/threads/ ... ust.15302/ kind of confirms that, they say 1.025
Re: First time making wine (damsons)
Yeah I would. If they float, make sure they get pushed back into the wine daily.
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- Hollow Legs
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Re: First time making wine (damsons)
Pretty sure EC118 is Champagne yeast, which seems a strange one to use in red wine.
Getting Carlisle United into the First Division,is possibly the greatest football achievement of all time-Bill Shankly
Re: First time making wine (damsons)
Sort of.
This strain of Saccharomyces cerevisiae was first isolated in champagne regions yes indeed, but now used across the board.
It brings out the fruit & can last longer into the bottle for a fizz. Little in the way a yeasty smell or flavours. You could call it delicate or neutral.
Good choice imo.
I would consider k1-v1116 too (but I am biased.. a favourite of mine)
This strain of Saccharomyces cerevisiae was first isolated in champagne regions yes indeed, but now used across the board.
It brings out the fruit & can last longer into the bottle for a fizz. Little in the way a yeasty smell or flavours. You could call it delicate or neutral.
Good choice imo.
I would consider k1-v1116 too (but I am biased.. a favourite of mine)
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- Hollow Legs
- Posts: 350
- Joined: Tue Jun 11, 2013 10:57 pm
- Location: Lockerbie,Scotland
Re: First time making wine (damsons)
I love D47, but then I mainly make apple wine. I use RC212 for red, but got a GV2 on the go this year.
Getting Carlisle United into the First Division,is possibly the greatest football achievement of all time-Bill Shankly
Re: First time making wine (damsons)
If you make apple wine, adjust to end about 10%abv and add elderflower cordial towards the end of the ferment. When finished, sulphite to 8g/50L with potassium metabisulphate. You will be surprised by the finished wine.
Re: First time making wine (damsons)
Just ordered some green bottles, corks and a corker
Planning on bottling soon I think.
I also got a fancy little device that auto-stops filling the bottle via a siphon.
Planning on bottling soon I think.
I also got a fancy little device that auto-stops filling the bottle via a siphon.