Wine No. 1: Primary Fermentation

This is a damson wine, using the Dr "Down Under" Owen recipe and method. It's being started early in the season due to the discovery of about 5 lbs of 2010 damsons in the freezer. They looked to be in decent condition, still tasty and undamaged.

Firstly, my new DAB radio was tuned to Jazz FM. Then, approx 5 lbs damsons (frozen, stone-in weight) was stoned and then mashed in the brewing bin with boiling water, and the following added:

1 tsp Young's pectolase
1 heaped tsp Young's super wine yeast compound
1 level tsp Young's yeast nutrient

The bin was left to ferment in the North end of the kitchen, which at this time of year is generally in the low 20s Celcius.


Stoned fruit


Primary fermentation ready to go