Foods of England - Damson Wine

Damson Wine

Drinks

Widely made at home, with at least one commercial producer, Lyme Bay Winery of Axminster, Devon. Bradley 1728 considered damson wine equivalent to Claret.

Original Receipt in ‘The Country Housewife and Lady’s Director‘ by Prof. R Bradley, 1728 (Bradley 1728)

Damson-Wine to imitate Claret.

Take nine Gallons of Water, make it scalding hot, and pour it upon six and thirty Pounds of Malaga Raisins well pick’d from the Stalks. The Raisins should be sound, or they will spoil your Wine. While the Water is yet hot, put into the Liquor half a Peck of Damsons full ripe, and pick’d clean of the Stalks and Leaves, to each Gallon of Liquor; then stir them all together in the open Tub we make this Infusion in, and continue stirring them twice a Day for six Days. Keep this Tub cover’d with a Cloth all that time: then let it stand five or six Days longer, without stiring, and then draw it off: and if it is not deep-colour’d enough, put a little Syrup of Mulberries to it, and work it with a piece of White-Bread toasted, and spread with Yeast or Barm, in an open Vessel; and then tun it, keeping the Bung of the Vessel open till the Wine has done singing in the Cask. Then slop it close, and let it stand till it is clear, which will be in two or three Months; then draw it off. Some will just give their Damsons a scald in the Water before they pour it on the Raisins, which is a good way.

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