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Hi All,

Just wondering if anybody has a recipe for pea pod wine? I did a search on this site but couldn't see one. I do have a recipe in CJJ Berry's book, but it says to use tannin. Would cold strong tea work? My problem is that I don't have access to much of the wine-making chemicals (and would prefer to use natural anyway). I have pea pods, water, wine yeast, lemons, sugar (and tea). Can anybody point me in the right direction?

Thanks a million,

Clig.

This is my one:

4lbs pea pods
1 gallon water
2 1/2 lbs sugar
1 tbsp yeast, activated
1lemon, sliced
2 tea bags
handful of raisins or sultanas

Simmer pods and water in large pan until pods soft; remove from heat, add sugar and stir to dissolve. Leave to cool to blood temp, then add rest of ingredients. Cover and elave for 5 days; strain and transfer to demi-john. Rack after 6 weeks, then again after another 4, leave one year. Purple podded pea pods give a ncie colour.

Hi Clig, we made tea wine from that book(p.151),as it is a good "blender".(used it with ribena wine-p.164-), so you could try that in conjunction with pea-pod........tea wine is pretty good,on its own,if you like dry.

Thanks both,

Luath, I guessed that tea might work for the tannin. I haven't quite got enough pea pods to follow recipe exactly, I've got about 3 and a half pounds, but I'll give it a go with that. In fact the pods are simmering on the range right now.

I will try the tea wine Pumpy, as you say it'll blend with other things anyway. Dry is good for me.

Thanks for the help.

Clig.

Got the pea pod wine going. Added 2 x teabags and some lemon juice and Vit B (as per MKG's suggestion for alcoholic water). 12 hrs later it is going like Billio! It should be good stuff, no matter what it tastes like

Luath!!! Good to see you again!!!

Must put pea pod on the list of wines to make...

Ha! You know me - the proverbial bad penny............

3 1/2 bs is probably close enough - put in some older tougher runners, cut up if you want to bulk it out a bit. Otherwise, put the pods in the freezer as you shell the peas, adding to them as you go, until you have enough. Defrost before you start the recipe. Yes, it's one of the more lively ones............

An update on my pea-pod wine... I followed all the helpful tips on here and it has worked brilliantly. Not ready to drink just yet but the smell is of the most juicy ripe melons!! Is this the 'normal' smell? Either way, can't wait to give it a go.

Cligereen wrote:An update on my pea-pod wine... I followed all the helpful tips on here and it has worked brilliantly. Not ready to drink just yet but the smell is of the most juicy ripe melons!! Is this the 'normal' smell? Either way, can't wait to give it a go.

Just Googled pea pod wine and what do you know, came up with this thread. I thought it was about time I gave it a go considering that the peas have done so well this year. So Cligereen if you are still about what did it taste like? Or anyone else tried this recipe?

I am considering using rosebay willow herb leaves instead of tea bags for the tannin.

pea pods in the freezer awaiting my first attempt at pea pod wine - though I have heard its terrible... you have to try eh?

but first I need a demijohn, so i have to bottle a wine.. and i have the lurgy at the mo.. so it will have to wait a little longer...

Never tried it, but have read good reports - just don't try drinking it as soon as it stops fermenting. Apparently, it needs 3 months or so maturation and then - well, Cligereen's "ripe melon" description sounds about right.

Mike

Hi Andy & all,

I have tried that pea-pod and it does taste exactly like juicy ripe melons - it was quite strong in alcohol as well. It doesn't look too appetising, it's a sort of urine colour, but it does taste really good. I'm very impressed with it and suggest that anybody with a few old peapods gives it a go.

Thumbs up for peapod

Just catching up here - glad it turned otu well. Working oruw ay throught his year's just now.

Luath wrote:This is my one:

4lbs pea pods
1 gallon water
2 1/2 lbs sugar
1 tbsp yeast, activated
1lemon, sliced
2 tea bags
handful of raisins or sultanas

Simmer pods and water in large pan until pods soft; remove from heat, add sugar and stir to dissolve. Leave to cool to blood temp, then add rest of ingredients. Cover and elave for 5 days; strain and transfer to demi-john. Rack after 6 weeks, then again after another 4, leave one year. Purple podded pea pods give a ncie colour.

When adding sliced lemon, be sure to remove the skin and add as zest then peel away the pith before slicing and adding to the wine. Pith will make the wine bitter. If in doubt, use citric acid or lemon concentrate that can be bought in the supermarket in bottles. The bottles that cooks use.