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.