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does any one have any recipes for damson wine as i have a small glut have done jam,damson vodka is on the way would like to do wine but only recipe i have uses barley but dont what to buy it if not needed(what would it be for just flavour or does it do something important)

i make a cordial out of them... just by boiling them up - straining in jelly bag and adding equal amount of sugar. heat up to boiling.. then bottled etc

Here you go ...

http://winemaking.jackkeller.net/damson.asp

You can leave out the red grape concentrate as you probably won't be using wild damsons. If you do leave it out, add another 4 ozs of sugar. Or use 8 ozs of chopped raisins boiled in a half-pint of water and squeezed mercilessly (use the juice, not the pulp).

For acid blend, substitute citric acid or squeeze half a lemon.

For tannin, you can substitute a half-cupful of strong tea.

Use the specified yeast if you like - or any general purpose winemaking yeast.

Pectic enzyme can be left out, with a slight risk of a harmless pectin haze.

To be frank, wild damson wine may need a long period of maturation. Wine made from damsons from your garden doesn't - a month or two, if that.

Mike