Broad Bean Wine
A dry white table wine.
- 2kg of Shelled broad beans at end of season
- 2 Bananas
- 259g of Concentrated white grape juice
- 800g of Sugar
- 4 liters of Water
- 3 tsp of Citric acid
- ½ tsp of Tannin
- Campden tablets
- Gervin GV1 Yeast
- Wash and chop up the broad beans and place them in a pan for boiling. Peel and thinly slice the bananas and add to the pan. Pour on the water, bring to the boil, cover and simmer until the beans are soft, then leave to cool.
- Strain out, drain and discard the solids. Stir in the concentrated grape juice, sugar, citric acid, tannin, nutrient and an active yeast. Pour the must into a jar, top up if necessary, fit an airlock and ferment out to dryness.
- Rack into a clean jar, top up, add one campden tablet, bung tight and store until the wine is bright.
- Rack again and store for one year before bottling. Serve cold as a dry white table wine.