Drinks
GWIN DANT Y LLEW
Welsh recipe
3 quarts of dandelion flowers, picked when dry
Pour over them, 1 gallon of boiling water.
Cover with a thick cloth, and allow to stand for 24
hours, stirring night and morning.
Strain, and to every gallon of liquid add 3 lbs. of
sugar, the juice and rind of 2 lemons or 2 oranges
( but none of the white pith ).
Boil for 30 minutes.
Let it cool and then add ½ oz. yeast on a piece
of toasted bread.
Let it float on the surface.
Allow it to ferment for 3 or 4 days.
Strain.
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.