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RoyB

Damson cider

I have a good supply of damsons from this year's crop residing in the freezer, and am intending to use some of them to make a small batch of fruit-flavoured cider (for personal consumption only.) Can anyone advise as to the best proportion of fruit to fermenting juice, please?

We call them damsons, but they are probably purple bullaces - being round and about 1.5 to 2 cms in diameter, like large sloes - so there is a lower proportion of pulp to stone and skin than in a conventional damson.

Nevertheless, they make excellent jam and damson vodka!
bodger

Roy, I think I'd add strained damson juice after the cider had fermented out completely. Bottle it and prevent further fermentation by pasteurising.
RoyB

Damson cider

bodger wrote:
Roy, I think I'd add strained damson juice after the cider had fermented out completely. Bottle it and prevent further fermentation by pasteurising.


Thanks Bodger, but I prefer to use the whole fruit and macerate it in the fermenting cider until fermentation has finished.

I did this once to make a damson beer and it was very successful.
bodger

In that case, consider making damson wine and adding that to the finished cider.

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