This simple and easy pea-pod wine recipe produces a gallon of delicate, medium-sweet, light table wine. It’s such a good example of country wine thrift, being made from what is essentially a by-product that would otherwise be wasted.
It’s best made with organic peas as you know there are no pesticide residues on the pods. Better still, grow your own peas! There’s help on growing peas on the Allotment Garden web site here: How to Grow Peas
Pea-Pod Wine Recipe
Ingredients for Pea-Pod Wine Recipe:
- 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
- Bordeaux or all-purpose yeast starter
- 1 level tsp yeast nutrient
Method for Pea-Pod Wine Recipe
- 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 Campden tablet, cover and leave for 24 hours.
- Then add the remaining ingredients, and ferment on the pulp for 3 days, stirring daily, before straining 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.
This pea-pod wine recipe is from the book Home Winemaking the Right Way Copyright Right Way Books and published with the permission of the publisher.