- 3 & 1/2 lb young Pea Pods
- 1/2 lb Sultanas
- 2 very ripe Bananas, flesh only
- 2 teaspoons Citric Acid
- 1/2 teaspoon Tannin
- 2.2 lb (1kg bag) Sugar
- 1 teaspoon Yeast Nutrient
- All Purpose White Wine Yeast
It sounds a strange one, and indeed for a few months your ferment will smell of Peas. But give this a year & you will have a gloriously crisp white wine to impress any home brew cynic.
Pick only the freshest, greenest Pea Pods for this. Don’t use any older pods.
Place the Pea Pods in a pan, pour in the water & bring to the boil.
Once boiling, turn down the heat & simmer for 15 minutes.
Put the Bananas & Sultanas into a sterilised bucket.
Strain the water into the bucket & discard (compost) the Pea Pods.
Allow to cool, add the other ingredients, sprinkle on the Yeast & ferment for 7-10 days.
Strain onto the Sugar, stir to dissolve & pour into a sterilised demijohn.
Ferment out, racking when necessary.
Check for dryness, you can add more Sugar (for a stronger wine) or artificial sweetener.
Leave for 6 months before bottling.
Leave another 6 months before opening, this one benefits from being allowed to mature.