Archive for Downsizer For an ethical approach to consumption
|
reebok
|
Damson wine......or for that matter, plum, greengage or bullace wine.
Recipes for these all give the poundage of fruit to be used per gallon but it's not clear to me if this weight is meant to comprise the whole fruit, ie, with the large stones, or the de-stoned flesh only. Given the large relative size of the stones in these fruits getting it wrong could throw things rather off course.
In this case I am using wild damsons which are quite small (but very tasty) so the relative size of the stone is even greater than normal.
Could anyone offer guidance? Many thanks!
|
gil
|
I'd probably use 3.5lb of fruit, but anything between 3-4lb works fine, for any of these wines. I don't bother destoning before fermenting on the pulp.
|
arvo
|
Chez had a great, dead easy bullace recipe where you literally just chuck everything in a bucket and wait. I'll see if she can dig it out when she gets up.
Welcome to the site by the way, if no-one's said it before. 
|
|