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- 05-06-2012, 06:24 PM #1
Now my pea harvest is really getting underway, I'm wondering about doing some peapod wine. Already brew my own beer (albeit from kits), cider (from real apples not a kit) and some country wine, so kinda know what I'm doing already, but has anyone got a decent "recipe" for peapod wine....I hear it can get quite potent...!Are y'oroight booy?
- 05-06-2012, 10:32 PM #2
I had a recipe for peapod wine, haven't made it yet though. I'll have a look for it tomorrow if you don't get one before then.
- 06-06-2012, 06:44 AM #3
I made this last year , the recipe was from Judith Irwins Homemade wine book. I havent tried it yet...........Im scared to!!
Am sure there are some recipes on the vine for this but someone with more techie knowledge than me would have to post the links, have a wee search
- 06-06-2012, 03:07 PM #4
It was one of the first ones that I made - I recall that it was a bit of a faff (had to keep putting the pods into the freezer until I had enough for a batch) and it didn't taste great. And it retained an interesting green colour. All in all, I won't be making it again - but don't let me put you off!
Wine making yeast seems to be pretty robust these days, so assuming you ferment all the sugar out, you are likely to end up with wines about 15%, which is pretty pokey whichever way you look at it. My parsnip wine came out at nearly 17% one year - I had to serve it in very small glasses!Hazel
Hazel at the Hill blog
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- 06-06-2012, 03:51 PM #5Rooter
- Join Date
- Dec 2011
- North Wiltshire
Thanks for reminding me,
I've got to test last years batch of purple podded pea pod wine. Cheers, Tony.
Think I'll test again come Christmas ! ! ! !
Last edited by Kleftiwallah; 06-06-2012 at 05:17 PM. Reason: addendumSemper in Excrementem Altitvdo Solvs Varivs.
- 14-06-2012, 12:31 AM #6
Well I've winged it !
1.6kg of brewing sugar
juice of a lemon plus rind
5g all purpose wine yeast
Boiled pods for 30 mins until on the soft side of tender. Put liquid in demijohn. Added sugar, lemon juice and rind. Pods then went through the food processor and strained the pulp through muslin into the demi. Yeast added.
Original gravity 1092, so if it ferments out completely, it will be about 12% - 13%. Roll on Christmas for a sample!!Are y'oroight booy?
- 14-06-2012, 06:07 AM #7
Good to hear from anothe home brewer on the forum.
I have a recipe for peapod wine that I got from another forum I frequent, thehomebrewforum.co.uk.
This was posted by Wez : The HomeBrew Forum • View topic - Peapod Wine (As requested)
4lb Peapods (After eating all the peas)
1kg of Sugar
1 tsp of Pectolase
1 tsp of wine yeast
1 gallon of water
Wash the pods to remove any excess dirt, put the pods into a large stock pot and fill with enough hot water to just cover the pods. Boil the pods for 30 mins then strain, add the 1kg of sugar to the resulting liqour and heat until the sugar is dissolved. Allow to cool and then pour into a demi john top up to the shoulder with water and add the pectolase and wine yeast. Allow to ferment for a few days some where warm and then top up to the neck with more water. Leave until fermented out then rack and bottle.
These kind of wines can take up to 6 months to a year to become properly drinkable, but some are ready immediately on bottling - just give it a taste and make up your own mind.
I haven't actually tried it myself, but if all my peas germinate I may well give it a try
- 16-06-2012, 07:49 PM #8
Thanks for that Andy. Didn't have 4lb of peas, hence they went in the food processor to extract all possible pea-ness. (is that a word, sounds rude!)
What does the pectolase do? Have never used that in my brewing adventures.
You're right about the time things take to be drinkable. I made my usual batch of cider last autumn but had a fraction too much juice to start with - filled my 30L bucket but had a gallon or so left over so decided I'd try to make some apple wine. Tasted really bad when it went in the bottles, but had a nip the other day when in the loft and it's comin on a treat. Another Christmas sampling I think.Are y'oroight booy?
- 16-06-2012, 08:45 PM #9Sprouter
- Join Date
- Apr 2007
Reminds me of the tv programme the good life tee hee
- 16-06-2012, 10:54 PM #10
Pectolase is used to stop the wine becoming hazy when too much pectin is present - pectin is the stuff in jams that make them set, but in wine you get long strings floating in the bottle - they don't affect the flavour at all, but who wants to drink a bottle of cloudy wine?
Not sure if pea pods have much, it's normally fruit wines that have this problem but I always put a teaspoon in my wines as it is easier to prevent than fix the problem.
Andyhttp://vegpatchkid.blogspot.co.uk/ Latest Blog Entries Wednesday 22 May - Pond and Polytunnel