Pea Pod Wine

Ingredients -

• 1 gallon of empty pea pods, washed.
• 2 Lemons - peeled zest (no pith) and the juice
• 1 teaspoon of fresh ginger,sliced
• Water
• 3lbs sugar
• Tannin, half a teaspoon
• Yeast
• Yeast nutrient
• Pectolic enzyme

Method -

In about two thirds of the water needed for a gallon, boil the pea pods, lemon zest, lemon juice and ginger until the pea pods are tender and loosing some of their colour.

Allow to cool and strain off the liquid.

Dissolve the sugar in a pint or so of water and add to the pea liquid.

Activate the yeast and add along with the yeast nutrient and tannin.

Add the Pectolic enzyme.

Ferment in a bucket with a lid for a few days until it has slowed a bit then transfer to a demijohn with a fermentation lock fitted. Top up with more water as necessary.

Rack and finish as usual.

Back to wine recipes