Broad Bean & Tea wine

[Two_Sheds]

I've adapted a recipe from this book, as I didn't have quite enough boreds.

3.5 lb of older broad beans
1 kg sugar, dissolved in tea (I used 6 bags of Earl Grey)
200g raisins, chopped
2 tsp citric acid
yeast & nutrient (1 tsp each)

Boil beans slowly for an hour, taking care not to split the skins. Strain into a fermenting bucket and add dissolved sugar, tea, raisins & acid.

When cool, add yeast & nutrient.

Ferment & rack as usual.

[Two_Sheds]

This just had a 4th rack. It still tastes odd, but a little bit like sherry this time. It's clearing, slowly