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Pea Pod Wine

Pea pod wine has been part of British country winemaking for generations, especially among allotment gardeners and rural households where every part of the harvest was put to good use. Rather than using the peas themselves, traditional recipes relied on the empty pods, which were abundant during shelling season. The resulting wine is surprisingly delicate and refreshing, with subtle herbal and grassy notes that mellow into a crisp, dry finish. Although rarely seen commercially, it remains a favourite among enthusiasts of traditional country wines.

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
Body Light
Sweetness Dry to off-dry
Acidity Low
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About this wine

Pea pod wine has been part of British country winemaking for generations, especially among allotment gardeners and rural households where every part of the harvest was put to good use. Rather than using the peas themselves, traditional recipes relied on the empty pods, which were abundant during shelling season.

The resulting wine is surprisingly delicate and refreshing, with subtle herbal and grassy notes that mellow into a crisp, dry finish. Although rarely seen commercially, it remains a favourite among enthusiasts of traditional country wines.

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Ingredients

  • 2.5–3.0 lb (1.1–1.4 kg) empty pea 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 (traditional addition for body)
  • 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 peas and retain only the empty pods.
  • Wash the pods thoroughly.
  • Remove any damaged or discoloured pods.
  • Chop the pods into smaller pieces.
  • Place them into a large saucepan and cover with water.
  • Simmer gently for 30–40 minutes.
  • Avoid vigorous boiling, which can introduce bitter flavours.
  • 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 pea 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 pea pods for 4–6 days.

Stir once daily.

Keep the pods submerged beneath the liquid.

Maintain a temperature of 18–22°C.

Fermentation is usually gentle with delicate fresh 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

Pea pod wine is best enjoyed relatively young.

Minimum aging: 4 months

Ideal aging: 6–12 months

Peak drinking: 1–2 years

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Tips & notes

Tips for Better Pea Pod Wine

  • Use freshly picked pods for the brightest flavour.
  • Empty shelling pea pods generally produce better wine than older pods.
  • Lemon juice or acid blend is essential for balance.
  • Raisins improve body considerably.
  • QA23 yeast produces a particularly crisp finish.
  • Bottle while the wine is still youthful and fresh.

Common Mistakes to Avoid

  • Using old, tough pods.
  • Boiling the pods vigorously.
  • Forgetting the acid addition.
  • Leaving excessive airspace during aging.
  • Expecting the wine to improve indefinitely—it is best enjoyed young.
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Serving suggestions

  • Serve well chilled (8–10°C)
  • Excellent with grilled fish and seafood
  • Pairs beautifully with asparagus and spring vegetables
  • Complements light salads and soft goat's cheese
  • Ideal as a 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
  • Designed to be enjoyed while fresh and aromatic
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FAQs

Should I use the peas or just the pods? Traditional pea pod wine is made using the empty pods. The peas are best reserved for eating, while the pods provide the subtle flavours that make this wine unique.

Can I use frozen pea pods? Yes. Frozen pods work well provided they are thawed before use and are free from freezer burn.

Does pea pod wine taste like peas? Not really. It has a delicate herbal freshness with hints of green apple and hay rather than a pronounced pea flavour.

Do I need to add raisins? No, but they are a traditional addition that improves body and mouthfeel without noticeably changing the flavour.

How long should I age pea pod wine? It is best between 6 months and 2 years. Extended aging offers little benefit, as the fresh aromas gradually fade.