Wednesday, June 21, 2006

Damson Busters

After repeatedly removing a thick mould every few weeks, straining the remains, adding this and that to it and leaving it for a good six months, it was finally ready for consumption. No, I'm not talking about French cheese, I'm talking about my brothers Damson and Plum wine.

He managed to get around 10 bottles of it from two demi-johns. [Incidentally the word demi-john comes from French dame-jeanne, literarily "Dame Jane", as a popular appellation circa 17th Century, the Americans bastardising this to jimmyjohn no doubt for the use in making their sippin' liquer]

With the skin of the damson being heavily acidic, it cannot be eaten out of hand. Therefore damsons are commercially grown for preparation in jellies and jams and of course for the private sector for the produce of wine.

It was his first proper attempt at it and I have to say, although a little sweet for some, it was entirely drinkable. The next talk is of making rhubarb or carrot wine which would be interesting to say the least.

So, cheers and to your good health!


Blogger Skry said...

There wasn't nearly as much mould as it sounds - basically when we were steeping the damson for the first week, it got a bit mouldy on top. I scraped that off, put it in the demi-john and never saw a trace of bacteria again.

What I did get was one very dry damson wine and a really sweet damson and plum wine. I reckon rhubarb wine and carrot wine will be next! :D

11:15 pm  

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