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Damson cider

 
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RoyB



Joined: 14 Jul 2009
Posts: 30


Location: West Berkshire

PostPosted: Sun Dec 27, 2015 4:47 pm    Post subject: Damson cider  Reply with quote

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!
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bodger



Joined: 10 Feb 2007
Posts: 32894


Location: Ever so slightly around the bend.

PostPosted: Mon Dec 28, 2015 11:39 am    Post subject: Reply with quote

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



Joined: 14 Jul 2009
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Location: West Berkshire

PostPosted: Mon Dec 28, 2015 12:10 pm    Post subject: Damson cider Reply with quote

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.
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bodger



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Location: Ever so slightly around the bend.

PostPosted: Mon Dec 28, 2015 12:13 pm    Post subject: Reply with quote

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

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