
I would have loved to have more pea shells and I had been saving the majority of these in the freezer since I picked and shelled them from the greenhouse the previous spring. I was hoping for a bumper crop in mid-late summer, but it didn't happen. I tried to stretch my ingredients to get a 3 gallon batch making it worth my while even though the amount of peas I had were likely appropriate for half that amount.
The process I used was a combination of those I had read but in the end I just made it up as I went along in an order that made sense to me. Tasting Notes Here:
Pea Pod Wine Recipe:
Specifics:
3 gallon batch
Tea:
3 gallons water
2 lbs. pea shells
6 c sugar
Bring to boil, reduce heat and simmer 10 minutes then cut heat adding the following:
1 orange thin sliced
2 lemons thin sliced
Cover and let steep for one hour. then strain into fermenter adding the following:
2 c raisins chopped
2 c dates chopped
1/2 c dried blueberries chopped
Added enough ice to bring to 3 gallons of liquid and cool to 70F and pitched yeast and additions:
Red Star Premier Cuvee, Dry Wine (blue packet)
1/2 tbs grape tannin
1/2 tbs fruit pectin
1/2 tbs yeast nutrient
Notes:
I also added a bag of mixed fruit (apples, grapes, strawberries) with the citrus fruit. It was leftover from a sangria party the night before at the bar and I didn't see any harm dumping it in. I only ended up with an OG of 1.042 but I assume the the sugars in the raisins, blueberries, and dates will raise the gravity to wine levels. Fermentation started almost immediately.
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