Gwîn Eirin Duon
(Damson Melomel)

Origin: Welsh      Period: Traditional

Original Recipe

Cynhwysion

5l o ddŵr heb glorin
2kg eirin duon
4kg o fêl (dylid fod yn resymol ond nid yn or-dda)
burum (Epernay II neu furum champagne)

Fel gweddill y riseti medd ar y wefan hon mae'r riset hon ar gyfer 5l o fedd. Dylid paratoi'r eirin duon drwy arllwy 5l o ddŵr berwedig drostynt mewn bwced bragu. Dylid gorchuddio hon a gadael y gymysgfa am ddeg diwrnod gan eu troi a'u gwasgu bob dydd. Wedi hyn dylid dollti'r hylif drwy o leiaf tair trwch o fwslin gan wasgu'r sig drwodd. Yna dylid adael i'r hylif yma ddripian drwy tair trwch o fwslin glân cyn rhoi'r hylif mewn sosban fawr a'i wneud i 5l gyda dŵr ychwanegol.Wedi dod a'r gymysgfa i ferwi dylid ychwanegu'r mêl ychydig ar y tro nes iddo ymdoddi i gyd. Yna dylid ychwanegu'r bwyd burum cyn diffod y tên a gadael iddo oeri. Wedi hyn gellid dilyn gweddill y manylion ar y wefan hon: bragu o'r cychwyn i orffen y medd.

Ingredients:

5l of unchlorinated water
2 kg damsons
4kg honey (needs to be reasonable but doesn't have to be too good)
Yeast (Epernay II is good but champagne yeast would also work)

Method:

Preparation

As with most of the other mead recipes presented on this site, this recipe has been gauged to make 5l of mead. Only a basic listing of ingredients is given, and for a brewing method please see this page for a step-by-step guide. Also see this page for a list of the equipment you'll need.

First prepare the damsons pouring 5l of boiling water over them in a fermenting bucket. Cover and leave to infuse for about ten days, stirring and squeezing them each day. At the end of this time strain through three layers of muslin, straining the last drops through. Strain this liquid through another four layers of muslin (but this time allow to drip through and do not squeeze. Add this liquid to a large stock pot top-up to 5l with fresh unchlorinated water, bring to the boil and add the honey a little at a time until it dissolves. Take the must off the heat, and allow to cool. At this point you can return to following the instructions given in the basic extract brewing page to make your mead. Again, this is not a 'short' mead, and you can follow the recipe given for my 'standard' basic mead exactly. As a wine-like mead, once bottled, this preparation needs to be left to mature in the bottle for at least a year.

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