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Wine Making - Pea-Pod Wine Recipe
A delicate, medium-sweet, light table wine.
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Pea-Pod Wine Recipe
Ingredient:
Bordeaux or all-purpose yeast starter
5 lb (2.3kg) fresh pea-pods (not the peas)
3 lb (1.4kg) granulated sugar
½ lb (227g) sultanas
Campden tablets as per instructions
1 3mg vitamin B, tablet
2 tsp citric acid (1 heaped, 1 level)
½ level tsp grape tannin
1 level tsp nutrient salts
Procedure
Wash the pods carefully, and boil them in 6 pints (3.4 litres) of water until tender, then strain the liquor into a sterilised bucket. Add the sugar, and stir until it has dissolved. Wash the sultanas. Liquidise them in a little water or chop them, and place them in the bucket. Add 1 Capden tablet, cover and leave for 24 hours. Then add the remaining ingredients, and ferment on the pulp for 3 days, stirring daily, before strainng the fermenting must into a demijohn under airlock. Make it up to 8 pints (4.5 litres) by adding cold water as soon as the heavy ferment subsides. Ferment to a finish in a warm place, adding a Campden tablet at the first and second rackings. This wine can be drunk after 3-4 months.
Copyright Rightway Books used with permission from the publisher. Home Winemaking the Right Way 
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Pea-Pod Wine Recipe
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Wine Recipes
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