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Broad Bean Pod Wine

Broad bean pod wine is a traditional British allotment wine that reflects the resourcefulness of earlier generations of home winemakers. Rather than discarding the pods after shelling, they were transformed into a light, refreshing country wine that made full use of the summer harvest. Although never widely commercialised, broad bean pod wine has remained a favourite among enthusiasts of traditional country wines. Its delicate herbal character and clean finish make it one of the most unusual yet rewarding vegetable wines to produce.

The essentials

At a glance

Alcohol 10.5–12% ABV
Yield Approximately 1 UK gallon (4.5 L), 6 × 750 ml bottles
Difficulty Beginner
Harvest June – August (UK)
Primary Fermentation See fermentation notes below
Style Light white-style vegetable wine
Colour Pale straw to light gold
Body Light
Sweetness Dry to off-dry
Acidity Low
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About this wine

Broad bean pod wine is a traditional British allotment wine that reflects the resourcefulness of earlier generations of home winemakers. Rather than discarding the pods after shelling, they were transformed into a light, refreshing country wine that made full use of the summer harvest.

Although never widely commercialised, broad bean pod wine has remained a favourite among enthusiasts of traditional country wines. Its delicate herbal character and clean finish make it one of the most unusual yet rewarding vegetable wines to produce.

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Ingredients

  • 3.0 lb (1.4 kg) empty broad bean pods
  • 2.25–2.5 lb (1.0–1.1 kg) white sugar
  • Water (to make up to 1 UK gallon (4.5 L) total volume)
  • Juice of 2 lemons (or 2 tsp acid blend)
  • 1 tsp yeast nutrient
  • 1 Campden tablet (optional)

Wine yeast (half packet recommended)

  • Lalvin QA23 (recommended)
  • Lalvin D47
  • EC-1118

Optional Ingredients

  • 150 g raisins
  • ¼ tsp wine tannin
  • Zest of ½ unwaxed lemon
  • Small piece of fresh ginger
  • 1 tsp glycerine after fermentation
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Equipment

  • The following equipment is recommended to make this 1 Gallon.
  • Sanitising fluid,
  • 2 gallon Fermenting bucket,
  • Demijohn,
  • Hydrometer,
  • Syphon tube,
  • Air lock,
  • Rubber bung,
  • Measuring cups,
  • Muslin bag,
  • Thermometer,
  • Extra long stirring spoon,
  • Kitchen scales,
  • Campden tablets
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Preparation

  • Shell the broad beans and retain only the empty pods.
  • Wash the pods thoroughly.
  • Remove any damaged or discoloured pods.
  • Chop into small pieces.
  • Place in a large saucepan and cover with water.
  • Simmer gently for 35–45 minutes.
  • Avoid vigorous boiling, which may introduce bitterness.
  • Retain all of the cooking liquor.
Step by step

Method

  1. Transfer the cooked pods and cooking liquor into a sanitised fermentation bucket.
  2. Dissolve the sugar into the hot liquid.
  3. Add the lemon juice (or acid blend).
  4. Top up with cool water to reach 1 UK gallon (4.5 L).
  5. Allow the must to cool below 25°C (77°F).
  6. Add: Yeast nutrient Crushed Campden tablet (if using)
  7. Cover and leave for 24 hours if Campden was added.
  8. Add the yeast and stir thoroughly.
  9. Strain out the pods.
  10. Allow them to drain naturally.
  11. Siphon into a sterilised demijohn.
  12. Fit an airlock.
  13. Top up if necessary.
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Fermentation notes

Primary Fermentation

Ferment with the pods for 4–6 days.

Stir once daily.

Keep the pods submerged.

Maintain a temperature of 18–22°C.

The fermentation is usually gentle with fresh herbal aromas.

Secondary Fermentation

Allow fermentation to continue for approximately 4–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

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Clearing & ageing notes

Once fermentation has finished

Leave to clear for 2 months

Rack again if required.

Bottle when crystal clear.

Broad bean pod wine is intended to be enjoyed while fresh.

Minimum aging: 4 months

Ideal aging: 6–12 months

Peak drinking: 1–2 years

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Tips & notes

Tips for Better Broad Bean Pod Wine

  • Use freshly picked pods for the cleanest flavour.
  • Remove all beans before cooking.
  • Lemon juice or acid blend is essential for balance.
  • Raisins improve body and mouthfeel.
  • QA23 yeast produces a crisp, aromatic wine.
  • Bottle while the wine is still youthful and vibrant.

Common Mistakes to Avoid

  • Using old, tough pods.
  • Boiling too vigorously.
  • Forgetting the acid addition.
  • Using damaged or yellowing pods.
  • Aging for too many years, as freshness is part of its appeal.
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Serving suggestions

  • Serve well chilled (8–10°C)
  • Excellent with grilled fish and shellfish
  • Pairs beautifully with asparagus and spring vegetables
  • Complements goat's cheese and feta
  • Ideal as a light summer aperitif
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Storage & ageing

  • Best consumed within 2 years
  • Store in a cool, dark place
  • Best drinking window: 6–24 months
  • Intended to be enjoyed while fresh and aromatic
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FAQs

Should I use the beans or just the pods? Traditional broad bean pod wine is made from the empty pods after the beans have been removed. The beans themselves are best reserved for cooking.

Can I freeze the pods before making wine? Yes. Frozen pods work well and are a convenient way to collect enough throughout the harvest season.

Does the wine taste like broad beans? No. It has a light herbal freshness with subtle grassy notes rather than a pronounced broad bean flavour.

Why are raisins often included? Raisins increase body and improve mouthfeel without significantly altering the wine's delicate flavour.

How long should I age broad bean pod wine? It is best enjoyed between 6 months and 2 years while its fresh aromas remain at their peak