Peapod Wine

A dry white table wine.

  • 2Kg of Empty pea pods, fresh, green and tender
  • 250g of Concentrated white grape juice
  • 900g of Sugar
  • 3.7 litres of Water
  • 3tsp of Citric acid
  • ½ tsp of Tannin
  • Campden tablets
  • Nutrient
  • Gervin GV1 Yeast
  1. Select good quality freshly picked peapods after they have been shelled. Chop them into small pieces and boil them in a covered pan until they are quite tender, then leave them to cool.
  2. Strain into a suitable container, discard the peapods and use only the liquor to make the wine. Stir in the concentrated grape juice, sugar, citric acid, tannin, nutrient and an active yeast.
  3. Pour the must into a jar, topping up if necessary, fit an airlock and ferment out.
  4. Rack the clearing wine into a clean jar, add one campden tablet, top up, bung tight and store in a cold place until the wine is bright, then rack again.
  5. Mature this wine for one year, then bottle and serve it cold as a white table wine.