Pea pod wine query

[Bramble_killer]

We've got a recipe for pea pod wine (which I really want to do ala the Good Life ) but it requires 5.5lb of pea pods. Having just weighed what I've picked for tonight's dinner it might take the rest of my peas to make it up to that.

So, can I freeze the pea pods and process them later? It says to simmer and blend the pea pods so guessing it'll be ok but want to check

thanks all

[Hazel at the Hill]

Yep - just freeze the pods as you go until you have enough.

I made pea pod wine with limited success - link here

[Bramble_killer]

Thanks Hazel, Just read through the thread and it's not great but I shall attempt

[Two_Sheds]

Go ahead and attempt on my behalf too. Even my usually optimistic wine recipe book says that peapod wine "won't win any awards"

[SarzWix]

We've made it before, but 'enhanced' it a bit with some elderflowers. Ours were dried, but fresh would probably be better if you have any handy. It still wouldn't have won any awards, but was drinkable according to the OH (I don't drink wine )

[ohbeary]

"So, can I freeze the pea pods and process them later? It says to simmer and blend the pea pods so guessing it'll be ok but want to check,"

freeze and simmer by allmeans but blending will just make work for you later on, to add body to the wine, simmer 8oz chopped sultanas and 1 peeled banana per gallon for 30 mins, pour over peapods in a bucket, add yeast starter, 1/2tsp tartaric acid and 1tsp nutrient when cooled to 20C, ferment on the pods for 4-5 days and strain into DJ's, ferment under airlock til clear.

[Flummery]

I, who can sup most things, found it unmittigatedly nasty.
The more you enjoy 'propper' wine, the less you will like pea-pod.