Damson Wine

Recipe
4 lbs ripe wild damsons
2-1/2 lbs finely granulated sugar
1 cup red grape concentrate
1 tsp acid blend
1 tsp pectic enzyme
1/4 tsp tannin
1 crushed Campden tablet
water to one gallon (about 5-6 pints)
1 tsp yeast nutrient
1 packet Bordeaux or Burgundy wine yeast

Method
(1) Put 1/2 gallon water on to boil. Meanwhile, wash, sort, destem, and destone the fruit.

Transfer fruit and any juice to nylon straining bag in primary graduated (marked) by pints to one gallon, add grape concentrate, boiling water, cover and allow to cool to lukewarm.

Add crushed Campden, recover and wait 12 hours.

(2) Crush fruit by hand by squeezing bag. Mix in half the sugar, stirring well to dissolve. Lift the bag of fruit and allow to drain about two minutes, then add water to bring liquid up to 7 pints. Return bag to liquid, measure and note S.G., and then add acid blend, tannin, pectic enzyme, and yeast nutrient.
Wait 12 Hours
(3)Add yeast.

(4)Sqeeze bag AM
Squeeze bag PM

(5) Sqeeze bag AM
Squeeze bag PM

(6) Sqeeze bag AM
Squeeze bag PM

(7) Sqeeze bag AM
Squeeze bag PM

(8) Sqeeze bag AM
Squeeze bag PM

(9) Sqeeze bag AM
Squeeze bag PM

(10) Sqeeze bag AM
Squeeze bag PM

(11) Drip drain bag of pulp 2-3 hours, squeezing gently at end to coax additional juice from bag. Do not squeeze vigorously. Add drained juice to primary and use hydrometer chart to determine how much additional sugar to add to achieve S.G. of 1.095 (find previously measured S.G. on chart and determine how much sugar to add to that to achieve target S.G. of 1.095). Add sugar and stir well to dissolve.
Allow to settle overnight

(12) Rack into secondary and fit airlock without topping up.
Wait 7 days
(13) Top up.
Wait a month

(14) Rack, top up and refit airlock
Wait a month

(14) Rack, top up and refit airlock
Wait a month

(14) Rack, top up and refit airlock
Wait a month

(15) When wine clears, wait one additional month

(16) rack, top up, refit airlock, and set aside for bulk aging.
Check water level in airlock monthly.
Wait 6 months
(17) Stabilize, wait 10 days

(18) rack if needed, sweeten to taste and bottle.

Do not drink for one year.

Notes
Lifted from http://winemaking.jackkeller.net/damson.asp
Adapted recipe from W.H.T. Tayleur's The Penguin Book of Home Brewing & Wine-Making

Update
Waiting on stage (2)