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Broad Bean Wine (dry)
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Ingredients |
Metric |
British |
USA |
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Broad Beans ( Shelled) |
2 kilo |
4 lb |
3 lb |
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Brewing Sugar |
1.5 kilo |
2 3/4 lb |
2 lb |
|
Raisins |
100g |
1/4 lb |
1/4 ib |
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Or White Wine Concentrate |
100ml |
4 oz |
4 0z |
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Citric Acid |
2 teaspoon |
2 teaspoon |
2 teaspoon |
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Water |
4.5 litres |
1 gallon |
1 gallon |
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Wine Yeast |
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Yeast Nutrient |
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- Select beans that are too old for regular cooking.
- Bring 4.5 litres of water containing 2 kilograms of shelled broad beans to a boil, then simmer for one hour.
- It is crucial that the skins remain intact; otherwise, you will struggle to clear the wine.
- Strain the liquor and dilute it with boiling water to make up to 4.5 L (1 gallon).
- Add 1.5 kg of sugar, citric acid, and 100 g of raisins or white wine concentrate to make a dry wine.
- When sufficiently cooled, add the east, and allow five days for the initial fermentation.
- Remove the raisins after this period, fix the airlock, and thereafter treat it like any other wine.
- By carefully using the hydrometer, more sugar can be added at various stages; however, this wine is not recommended as a sweet option.
Wine Equipment & Ingredients
