StillSmart

Re: Damsons!

2015-10-08T15:05:51+00:00

Distilling is a good choice. Plum wine is often not easy to clear. Makes a nice brandy. I would add a little sugar and get the brix to about 22.

Mature open but covered with a little oak for 2-3 months. The 8l killer jar works well.

Statistics: Posted by Mash — Thu Oct 08, 2015 3:05 pm

Re: Damsons!

2015-10-07T12:29:37+00:00

Thanks for that ED - I'll look those posts up.

Four gallons busy bubbling away now..

Cheers

Hampk

Statistics: Posted by hampk — Wed Oct 07, 2015 12:29 pm

Re: Damsons!

2015-10-04T23:29:24+00:00

I believe that I have seen reference to Plum wine being distilled on this site,Damsons big brother,I do not see there being too much difference...
Equally, it may be argued,by someone like myself,that if you wanted any flavour to carry over into the spirit,then you might save yourself some of the winemakers effort,and not strive for a polished product for distillation.

Robert.

Statistics: Posted by Easydrinker — Sun Oct 04, 2015 11:29 pm

Damsons!

2015-10-04T21:29:29+00:00

We spent a happy couple of hours picking damsons this afternoon. I fear my fermenting bin may now be committed to several gallons of damson wine for the next few days - just as well I've a wheat wash finished to keep the Airstill busy,.

Anyone tried distilling damson wine? I'll try a few litres if it's worth it?!

Cheers

Hampk

Statistics: Posted by hampk — Sun Oct 04, 2015 9:29 pm