Damson wine recipe advice

[Supersocks]

I've a few bags of damsons in the freezer that herself is complaining takes up too much space so I was thinking of making them into a wine.
I had intended to make jam with them when current supplies run out but thats an awful lot of faffing about with the stones so wine seems altogether more fun.

I found a few recipies online and was wondering if anyone has made either one or has any recommendations/one of their own to share?

Dry Damson Wine Recipe How to Make Damson Wine

This simple and easy dry damson wine recipe produces a gallon of the rich wine that has always been one of the most popular of country wines.

www.lowcostliving.co.uk

Damson Wine Recipe (this one talks about an "acid blend" - is that malic acid over here?, think its an american website)
Damson Wine Recipe | How to Make Damson Wine | Easy Recipe (I assume Pectic Enzyme is Pectolase by another name?)

 

[Guzzie]

hi

I always use this recipe.

Damson Wine Recipe - Rich & Perfect For Aging

Damsons or the Damson plum as the name suggests are a close relative to the plum and a member of the Rose family. They are a common tree to find in many gardens and wild throughout the UK which means many people have a glut of them in early autumn and don’t know what […]

homebrewanswers.com

The only change I have made is to use 50% Pectic Enzyme 50 % Rohavin. I found that my original Damson wine was an amber/orange colour but since I have used the Rohavin it has been a beautiful rose/pink. Also the initial "sampling" at bottling the wine now is not as astringent so hopefully will be drinkable in 1 year not 2 !!
G

 

[Supersocks]

Good tip Guzzle thanks, I was hoping to polish some off sooner than a year or two! Patience is a virtue i suppose.

 

[trummy]

I have found that the resultant wine can vary wildly year on year. I have wine, even after several years storage that would still qualify as paint stripper! Other years the result is sublime. The only variable I can put it down to is the ripeness of the fruit so now I try to use really ripe Damsons. I also de-stone them before freezing.
Hope yours turns out well -Hope we get an update in 1 year. 2 year and 3 years time!
Also check out 'Damson Porter' I make it every year and the result is great, ends up around 15% and is really nice - but have only made it with fresh Damsons

 

[Supersocks]

Oh dear, the ones i picked last time were a bit early. The tree only fruits properly every two years and loads were dropping so i said sod it and picked the lot. Sounds like I might have to give yearly updates!

Do you use a cherry destoner or something else?, its an utter curse i find getting the stones out.

 

[trummy]

Mine were a bit funny this year, they seemed to be dropping before fully ripe. Give them ago - I may be totally wrong re ripeness. I have not made Damson this year, just the Damson Porter plus 4 gall of red currant wine (our favourite) and a gallon of crab apple.

 

[Guzzie]

Must admit this year I was late picking the fruit so they were slightly riper than usual. I half and de-stone before freezing. I mix the fruit so there is no one bag with all ripe or unripe. My first batch 2 years ago were mainly unripe fruit as I was still figuring things out - only now is this drinkable - so the length of time to be drinkable may be due to ripeness. One thing - I have not backsweetened and I am glad I didn't. As Trummy says the wine can be like paint stripper but 2 years later my first batch actually has a slightly sweet aftertaste !!
good luck - G