How to Make Pea Pod Wine (1 UK Gallon Recipe)

How to Make Pea Pod Wine (1 UK Gallon Recipe)

Pea pod wine is a delicate, pale white-style vegetable wine with fresh herbal aromas, light body, and subtle notes of green apple, hay and spring peas. Made using empty pea pods rather than the peas themselves, it creates an elegant and refreshing country wine that is unlike almost any other homemade wine.

Although unusual, pea pod wine has long been valued by traditional British home winemakers for its clean flavour and excellent drinkability.

Wine Profile

• Style: Light white-style vegetable wine

• Colour: Pale straw

• Body: Light

• Sweetness: Dry to off-dry

• Acidity: Low

• Alcohol: 10.5–12% ABV

• Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

• Difficulty: Beginner

Harvest Calendar

• Harvest Season: June – August (UK)

• Best Picking Time: Freshly picked garden peas

• Suitable for Freezing: Yes

• Best Source: Home gardens, allotments and local growers

Best Varieties

Almost any garden pea variety can be used.

Recommended varieties include:

• Hurst Green Shaft

• Kelvedon Wonder

• Onward

• Alderman

• Meteor

Sugar snap and mangetout pods can also be used, although traditional recipes use the emptied pods from shelling peas.

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

Preparation

1. Shell the peas and retain only the empty pods.

2. Wash the pods thoroughly.

3. Remove any damaged or discoloured pods.

4. Chop the pods into smaller pieces.

5. Place them into a large saucepan and cover with water.

6. Simmer gently for 30–40 minutes.

Avoid vigorous boiling, which can introduce bitter flavours.

Retain all of the cooking liquor.

Making the Must

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.

Primary Fermentation

1. Ferment with the pea pods for 4–6 days.

2. Stir once daily.

3. Keep the pods submerged beneath the liquid.

4. Maintain a temperature of 18–22°C.

Fermentation is usually gentle with delicate fresh aromas.

Transfer to Secondary

1. Strain out the pea pods.

2. Allow them to drain naturally.

3. Siphon into a sterilised demijohn.

4. Fit an airlock.

5. Top up if necessary.

Secondary Fermentation

Allow fermentation to continue for approximately 4–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

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

Expected Results

• Original Gravity: 1.084–1.094

• Final Gravity: 0.995–1.000

• Alcohol: 10.5–12% ABV

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.

About 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.

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

Storage & Aging

• 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

Frequently Asked Questions

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.