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Home | Recipes | Wine recipes | Fruit wine | Damson, Apple & Elderberry Wine
Apple, Damson and Elderflower Wine Recipe

Damson, Apple & Elderberry Wine

Brew time:

1 hour

Maturation :

6 months


4.5 litres (1 Gallon)


Fruit wine, Wine recipes

Rated 5.0 out of 5
5.0 out of 5 stars (based on 1 review)
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  • 1Kg Damsons (2 1/4lb)
  • 1 ½Kg (3½lb) Apples
  • 500g Elderberries
  • 250ml Red Grape Concentrate
  • 1 Kg Dextrose Brewing Sugar
  • 1 packet of Harris Premium Wine Yeast
  • 1 Teaspoon Yeast Nutrient
  • 1 Teaspoon Acid Blend
  • 10 drops Pectinaze
  • 3½litres (6 Pints) cold Tap Water


Chop the apples. Add them to the elderflower and damsons in a pre-sterilised fermenting bucket. If possible, destone the damsons before use and crush them lightly to release the juice. Tip: An Olive/Cherry Pitter is a useful gadget for easily removing stones

Pour the cold water over the contents together with the rest of the ingredients.

Stir thoroughly, then cover the bucket with a cloth and leave to ferment in a warm place for 5 days. 

Stir the contents of the bucket daily.

After 5 days, strain into a 1-gallon demijohn through a muslin or nylon straining bag. If you don’t have quite enough liquid – top up with cooled boiled water to reach the required amount.

Press as much liquid as possible and discard the pulp.

Fit a bung and airlock and leave in a warm place to continue to ferment completely.


Fermentation should be complete in 2-4 weeks. It should then be checked with a hydrometer. The hydrometer will indicate the remaining sugar level and finishing levels are as follows:

  • Dry: 0.990 – 0.996
  • Medium: 0.996 – 1.009
  • Sweet: 1.009 – 1.018 

At the end of fermentation add 1 crushed Campden tablet and half a teaspoon of potassium sorbate per gallon.

Leave in a warm place for 3 days to kill off the yeast. Then the wine should be left to clear in a cool place (15C) before siphoning from the sediment.

Clearing the wine

Country wines may not clear on their own and it is recommended to add findings. 

Winefine finings are very effective for clearing wine. When clear you should pass the wine through a Vinbrite filter to obtain a professional finish before bottling.

The wine should now be bottled and stored in a cool dark place to mature for at least 6 months. During this time any rough tastes will be smoothed out and the final flavour will improve.


See what other brewers have to say or leave a review and let us know what you think.

Beautiful colour!

Rated 5.0 out of 5
14 August 2023

I know that Damson wine can be a little bitter when young, but the apples seem to sort that out. The damsons give this the most gorgeous colour. Tastes delicious – I went for a slightly sweet finish. Will probably go for a medium next time around.

Helen P

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