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Sloe & Damson Dessert Wine

Experienced

In season October to November · makes 4.5 L · target OG 1.105

The astringency-and-long-age lesson at dessert strength, blending two sharp autumn stone fruits.

Before you start. Do not crush the stones of the sloes or damsons (amygdalin, as with all Prunus) — strain every stone out before fermenting.

You will need

  • Sloes (after frost)0.9 kg
  • Damsons0.9 kg
  • Sugar1.5 kg
  • Pectic enzymeper dose
  • Red wine yeast (high-alcohol) + nutrient1 sachet
  • Waterto 4.5 L

Picking it at the right moment

  • Sloe (blackthorn)

    Pick after the first frosts, when a sloe gives slightly under your thumb and the blue-grey bloom rubs to glossy black; hard bullet-hard sloes are not ready (freeze overnight to mimic the frost).

  • Damson

    Ready when deep blue-black under the bloom and just yielding; firm damsons are underripe (and stay tart even ripe — that is normal).

Method

  1. 1

    Sanitise. Pick sloes after the first frost (or freeze them); use ripe damsons.

  2. 2

    Both are Prunus, so DO NOT crush the stones (amygdalin) — prick or lightly crush the flesh only, leaving the stones whole, and strain them out before fermenting.

  3. 3

    Crush the flesh under 2.5 L cooled boiled water; add pectic enzyme.

  4. 4

    This is a dessert wine: dissolve the generous sugar warm and top to 4.5 L for a high OG, about 1.105; use a high-alcohol yeast.

  5. 5

    Pitch and give nutrient; ferment on the flesh only two or three days (the tannin extracts fast), then strain.

  6. 6

    Intensely astringent young, this becomes a deep, damson-dark, port-like wine after two years or more. Keep it.

What this one teaches you

  • · Astringency and long age

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