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Old 21-09-2017, 06:19 PM   #1
Tau
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Default Damson fruit wine 2017

Just a gallon with no rgj.

1.5kg of Damsons, washed and destalked, then soaked for 2 days with acrushed camden, washed again and brought to boil and simmered to help evaporate so2 and kill vingegar bacteria which was smelt on half of the batch of damsons (left in paper bag for 3 days). Strained juice into another container and then though a fine seive into dj, repeated to get everything I could out of them.

[can just use 908g damsons/gallon with a litre of rgj.]

1070g sugar
1 tsp of powdered tannin, citric acid, pectolase and wilko yeast nutrient.
GV4 yeast used.
__________________
Brewing - all 1 gal
1. 2x elderflower 18.10.17
2. Sloe Wine 2dj 1.9.16
3. 2x Sloe & raspberry wine 17.5.17
4. Sloe wine 4.9.17
5. 12 ltr turbo cider. 27.10.17
6. 2x Rhubarb wine 30.7.17 clearing
7. Blackberry Wine 4.9.17
8. Blackberry Wine 9.9.17
9. Sloe Wine 9.9.17
10. Damson wine 21.9.17
11. Blackberry melomel 10.8.17
12. 2 x young oak leaf white 29.4.17 bottled
13. 2x Sloe & Raspb' wine 21.5.17 clearing
14. Juneberry Melomel 6.8.17
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Old 22-10-2017, 02:39 PM   #2
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Default

Tested today and at s.g. 0.990 so racked off onto a camden. It's not ideal to use camdens with damson wine, but as there was evidence of wine fly on the fruit I thought I'd better add one. A couple of weeks and then finings before bottling.
__________________
Brewing - all 1 gal
1. 2x elderflower 18.10.17
2. Sloe Wine 2dj 1.9.16
3. 2x Sloe & raspberry wine 17.5.17
4. Sloe wine 4.9.17
5. 12 ltr turbo cider. 27.10.17
6. 2x Rhubarb wine 30.7.17 clearing
7. Blackberry Wine 4.9.17
8. Blackberry Wine 9.9.17
9. Sloe Wine 9.9.17
10. Damson wine 21.9.17
11. Blackberry melomel 10.8.17
12. 2 x young oak leaf white 29.4.17 bottled
13. 2x Sloe & Raspb' wine 21.5.17 clearing
14. Juneberry Melomel 6.8.17
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