I got a load of damsons off my Grandma at the weekend, and we googled and found a recipe to make Damson Port. The Mrs loves port anyway, so we're trying it. 1 gallon boiling water 1 lb sugar 1 lb damsons It says to wash the damsons, then put them in a fermenting bucket with the boiling water. To leave them for 14 days, mashing them up every day with a bit spoon. Then, to strain them through a "jelly bag" twice (I suppose that means "jam bag" to us) whatever one of those is, then to add the sugar and leave for another 14 days. Does anyone think this will work? It must be relying on natural yeasts, is that ever going to get up to 14% or whatever port is?