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
- Gervin GV1 Yeast
- 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.
- 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.
- Pour the must into a jar, topping up if necessary, fit an airlock and ferment out.
- 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.
- Mature this wine for one year, then bottle and serve it cold as a white table wine.