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A Damson Gin question
Sat 3-Oct-09
1:11 pm
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sebbie
Urban North East England

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Since absolutely every I asked suggested making Damson Gin when I told them we had some damsons I thought I had better use Fiona's recipe.  Thinking that we might use it at Christmas we had a taste last night.  My husband summed it up perfectly as medicinal!  What can I do to help it on its way to deliciousness?

Sat 3-Oct-09
1:58 pm
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Stolistes
Suffolk

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Hi Sebbie

I've got an old book on wine making and it has a recipe for Damson Gin:

2 quarts damsons

1/2 gallon gin

1/2 gallon sherry

2lb lump sugar

Wash and wipe the sound damsons and pric them all over with a silver-plated or stainless steel fork.  Put with the other ingredients in a jar, cork and shake well every day for three weeks.  The quantities of ingredients required obviously mark this recipe as being from the Victorian era.  It can be experimented with on a micro-scale.

Don't know whether you have tried adding sherry or more sugar?? might help.

Good luck and I hope it turns good for you.Wink

Sat 3-Oct-09
4:26 pm
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fn
Newmarket
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Damson gin takes months to mature so giving it the thumbs down after a few weeks may be a bit premature. It probably won't be ready for Christmas. If you want a fast maturing gin or vodka get some Autumn raspberries - we have a great recipe on the blog and it's drinkable within a month although much better if made in June and drunk at Christmas.

Sat 3-Oct-09
6:40 pm
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sebbie
Urban North East England

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Maybe I'll work on having it ready for Christmas 2010 then.  At the moment it tastes like a well known brand of cough medicine lol.  We aren't great drinkers so I'll pass on the raspberries (for this year at least) although it sounds good.

Sat 3-Oct-09
6:52 pm
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fn
Newmarket
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The raspberry gin/vodka is a hit with everyone and is lethal. It tastes so innocent and fresh.

We never serve it unless people are staying the night and they often want to lie in bed all day Smile

If you are disappointed with the damson gin in six months time I can give you some tips about how to pull it round. BTW I flew down to the barn when I read your post and tasted our 4 week old grog - vile. I also has a sip of the red currant and autumn raspberry grog - just a week old - great confirmation.

Tue 7-Sep-10
4:55 pm
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zed
east yorkshire

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I'm making damson gin at the moment and have been told you can reuse the damsons once finished to make jam. is that right??? my mum wondered if the pectin would be used up or useless??

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