Olde Gutrot's Damnably Delicious Damson Wine

Remove the stalks from 4lb damsons and rinse.

Put into a fermenting bin and crush. Chop ½lb sultanas and add to the bin.

Pour on 4 pints of water. Add 1 Campden tablet, crushed and dissolved in a little warm water.

Boil 2lb of the sugar in 3 pints of water for 2 or 3 minutes and, when cool, mix into the pulp.

Add the yeast and yeast nutrient and cover and allow to ferment for a week, stirring daily.

Strain and press and return to a clean fermenting bin. Cover again and leave for 3 or 4 days.

Siphon into a sterilised 1 gallon demijohn using a sterilised plastic tube. Top up with water. Cap with the lid fitted with a sterilised airlock.

Store the wine for at least 3 months or until clear.

Siphon into sterilised wine bottles. Avoid disturbing the sediment or transferring it into the bottles.

The wine will be ready to drink after twelve months.