Broad Bean Wine Recipe
This is a broad bean wine recipe that makes 1 gallon.
This may seem an odd choice but you will be really surprised by the results, broad beans are in season from mid June.
2 Kg of Broad Beans (shelled)
1.5 Kg Sugar
1 Gallon Water
100g (¾ lb) Raisins
2 tsp Citric Acid
1 tsp Yeast Nutrient
1 Sachet of All Purpose White Wine Yeast
1 Crushed Campden Tablet
1 tsp Fermentation Stopper
1 Sachet of Wine Finings
Ensure you sterilise all equipment before you start.
You need to gently boil the beans in the gallon of water for 1 hour, if you dont have a large pot, divide equally the beans and water into 3 or 4 smaller pots.
Do not allow the skins to break during the boil as this will stop the wine clearing later on.
After 1 hour, strain the liquid into the Fermentation Bucket and mix in the sugar, the Citric Acid and the raisins.
When cooled to about 21C, add the yeast and cover loosely with the lid and leave for 5 days, stirring daily.
After 5 days strain the juice into the demi-john using the straining bag and funnel, ensuring you get as much juice as possible. Do not fill the demi-john completely to begin with because the violent fermentation could spill over. Fill it up to about 2 inches from the neck and after a few days, when it subsides fill to the top of the shoulder with water. Add the filled airlock and bung and leave until fermentation has finished (usually when the airlock stops bubbling)
After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.
When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas then add the finings as per instructions on the sachet.
Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.
This wine is best after 6 months of maturing in the bottle, but will get better if left longer.