1.5kg damsons
1.5kg sugar
1/2 tsp yeast
pectic enzyme
1 gallon water
Ferment for 2 weeks or until the bubbling slows, bottle and release pressure frequently until the wine stabilises
Home and business computer services
1.5kg damsons
1.5kg sugar
1/2 tsp yeast
pectic enzyme
1 gallon water
Ferment for 2 weeks or until the bubbling slows, bottle and release pressure frequently until the wine stabilises