Diod Sisir or Welsh Ginger Beer



  1. Pound dandelions, nettles, rhubarb, currants, and ginger and put in sauce pan
  2. Add 2 pints water and boil water for 15 minutes; turn down and simmer for two hours
  3. Strain sediments; keep liquid and pour back into pan (set aside sediments to dry for poultices if you choose)
  4. Add sugar to liquid and add six pints coldwater; mix thoroughly
  5. Add yeast to a cup of the liquid and let set for 15 minutes then add to rest of liquid in pan
  6. Cover and let sit at room temperature overnight
  7. In morning skim of yeast and bottle liquid; do not cork tightly first 12 hours then tighten cork and store for six weeks at 55 degrees F.


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