Drinks
GWIN MWYAR DUON
Welsh recipe
6 lb. blackberries
1 gallon of boiling water
4 lb. white sugar
½oz yeast
Pour the boiling water on to the blackberries. Stir well, night
and morning
for two days. Strain. Dissolve the sugar in the liquid and add the yeast.
Stir.
Pour the sweetened yeasted liquid into a clean cask, jar or
bottle
(depending on the quantity) until it is filled to the top.
Keep any surplus in a bottle for topping up the water receptacle during
fermentation.
Stand the cask (or jar or bottle) on a tray in a warm room.
Fermentation soon begins and froth will pour out over the side of the container.
Fill up again from the surplus bottle until a froth no longer forms. Insert
a cork into the container, loosely at first, but when the fermentation is
over and no bubbles of gas are seen, then cork tightly.
If you want a really clear wine it should be racked from time to time, i.e. pour the clear wine from the old bottles, into clean ones, keeping the yeast deposit to re-clear in the old bottles.
The wine should be kept for six months without sampling.