Gwîn Betys
(Beetroot Wine)

Origin: Welsh      Period: Traditional

Original Recipe

Cynhwysion:

3kg betys coch wedi scrwbio a'u ciwbio
1.7kg siwgwr
450g o resin
30g o sinsir ffres
15g o glof cyfa
15g o furum (burum gwîn sydd orau)
7l o ddŵr
1 lemwn
gwynwy 1 ŵy
1 tafell o dost

Rhoddwch y betys mewn crochan fawr gyda'r dŵr a codwch y gymysgfa i ferwi. Gadewch iddo ferwi'n araf am awr cyn stwnsio'r betys a'u hidlo'n drwyadl. Gwasgwch y llysiau gyda cefn llwy i dynnu cy ngymaint o'r hylif ac sydd bosib.

Tywalltwch yr hylif yn ol i'r crochan gan ychwanegu'r rhesin, sinsur, clof a hanner y siwgwr. Dewch a'r cyfan i ferwi a berwch am 15 munud cyn tynnu'r crochan oddi ar y tân. Nawr cymysgwch i fewn gweddill y siwgar yn ogystal a chroen a sudd y lemwn.

Rhoddwch y gymysgfa o'r neilltu i oeri yna tywalltwch i grochenwaith mawr cyn ychwanegu'r burum a tafell o dôst. Gorchuddiwch gyda cadach glân a rhoddwch o'r neilltu am dridiau.

Hidlwch y gwîn ar ôl tridiau, cyn troi'r gymysgfa yn dda ac ychwanegu'r gwynwy. Curwch if fewn yna defnyddiwch lwy fawr i dynnu unrhyw lysnafedd o wyned y gwin. Gorchuddiwch gyda cadech eto a gadewch am bythefnos. Bob diwrnod tynnwch unrhyw lysnafedd o wyneb y gwîn gan ychwanegu dŵr i gadw'r foliwm yr un fath. Ar ben y pythefnos potelwch y gwin gan ychwanegu cyrc cadarn a chadw'r boteli o'r neilltu am o leiaf tri mis i'r gwîn cael aeddfedu.

English Translation

Ingredients:

3kg beetroot, scrubbed clean and diced
1.7kg sugar
450g raisins
30g fresh ginger, mashed
15g whole cloves
15g yeast (preferably wine yeast)
7l water
1 lemon (peel and juice)
white of 1 egg
1 slice of toast

Method:

Place the beetroot in a large pan or pot along with the water. Bring the mixture to a boil then boil gently for about an hour before mashing the beetroot and passing through a fine-meshed sieve. Catch the liquid and press down on the vegetables with the back of a spoon to extract as much liquid as possible.

Transfer the liquid back into the pot and add the raisins, ginger, cloves and half the sugar. Bring the mix to a boil and continue boiling for 15 minutes before taking to pot off hte heat. Stir-in the remaining sugar and add the lemon juice and lemon peel.

Set the mixture aside to oil then turn into a large earthenware pot before adding the yeast and a slice of toast. Cover with a clean cloth and place aside to ferment for 3 days.

After this time sieve the wine before stirring the liquid thoroughly and adding an egg white. Beat well to combine then turn back into the earthenware pot. Cover and set aside to ferment for 2 weeks. Every day during this time remove any scum that comes to the top of the wine with a spoon (remember to top-up the wine with fresh water as you remove the scum, to maintain the original volume). At the end of the fortnight bottle your wine and cork securely. Set the bottles aside in a cool place to mature for at least three months before drinking.

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