Pea wine – Pods (Delicate, Semisweet, Table)
Ingredients:
leaven of bordeaux yeast or universal
2.3 kg fresh shelled pea pods
1.4 kg of fine sugar
230 g Sultan
potassium metabisulphite
3 mg vitamin B1
1 crested and 1 flat teaspoon of citric acid
1/2 flat teaspoon of grape tannin
We wash the pods thoroughly and cook in 3,4 liter of water, until soft. We strain the decoction into a bucket, add sugar and mix thoroughly. We wash raisins, grind with a small amount of water and pour into a bucket. Add potassium metabisulphite, cover and set aside. After 24 hours add the remaining ingredients and set aside for 3 days for fermentation. We mix every day. Then we pour into a gander and clog with a stopper with a fermentation tube. As soon as the turbulent fermentation is completed, make up with cold water to the volume 4,5 Litre. Leave in a warm place. When the yeast stops working, remove the liquor and add potassium metabisulphite. Repeat the action. Wine can be drunk after 3-4 Months.