There’s something magical about turning the natural sugars in damsons into alcohol.
You need just a few ingredients including the damsons themselves, some sugar, yeast, water, and actually, that’s about it.
Time and temperature play a vital role, too.
Damson wine (or my damson wine) is adamantly alcoholic. It’s more port-like than wine-like. And the longer you leave it — three, four, even five years — the better it tastes.