Peapod Wine Recipe – Homemade Dry White Table Wine

This peapod wine recipe turns fresh green pea pods (yes, really) into a crisp, dry white wine that’s surprisingly smooth and totally drinkable.

It makes approximately 4.5 litres (1 UK gallon) — ideal for a standard demijohn.

It’s an old-school countryside favourite that’s perfect served chilled with light meals or just sipped on a warm day.

Think of it as a sustainable, no-waste wine with a clean finish and a bit of charm.

What Does Peapod Wine Taste Like?

Peapod wine is a dry white wine with a light body and subtle, fresh flavour.

You won’t taste "peas" per se — it's more like a delicate, neutral white table wine.

The grape concentrate rounds it out slightly, and the citric acid gives it a gentle zing.

Serve it cold, and it’s a solid table wine — crisp, clean, and surprisingly refined for something made from leftovers.

Essential Equipment Needed for Peapod Wine

Ingredients for Peapod Wine

Main Ingredients:

Best Yeast for Peapod Wine – Top Picks

For a clean, dry finish, choose a wine yeast that enhances clarity and keeps the profile neutral.

  1. Gervin GV1 – Classic dry white yeast, clean fermenter, preserves lightness.
  2. Lalvin EC-1118 – Strong fermenter, good for crisp wines, very low residual sweetness.
  3. Mangrove Jack’s CY17 – Use this if you want to soften the acidity and add subtle aroma.

How to Make Peapod Wine: Step-by-Step Guide

Step 1: Prep and Cook the Peapods

  • Use fresh, green, tender peapods after shelling peas. Avoid yellowing or tough pods.
  • Chop roughly, add to a pot with 3.7L water, cover, and bring to a boil.
  • Simmer until tender, then allow to cool completely, covered.

Step 2: Strain and Build the Must

  • Strain out and discard the pods. Retain only the liquor.
  • Pour into fermentation vessel and stir in grape concentrate, sugar, citric acid, tannin, yeast nutrient, and active yeast.
  • Top up to about 4.5L if needed. Fit airlock and ferment in a warm place (around 20–22°C).

Step 3: Primary Fermentation

  • Let ferment for 10–14 days or until bubbling slows significantly.
  • Check SG if using a hydrometer — when it nears 1.000, you’re ready to rack.

Step 4: Racking and Clearing

  • Siphon into a clean, sterilised demijohn. Leave sediment behind.
  • Add 1 crushed Campden tablet. Fit airlock and store somewhere cool (not freezing).
  • Once clear, rack again to get it off any remaining sediment.

Step 5: Aging & Bottling

  • Let mature for at least 6–12 months. This wine improves with age.
  • Bottle into clean, sterilised bottles and cork tightly.
  • Serve well chilled.

Pro Tips for Peapod Wine

  • Only use pods that are fresh and green. Avoid dried, tough, or yellowing ones.
  • You can freeze peapods in batches until you have enough for a full recipe.
  • If you're short on grape concentrate, throw in 100g of chopped raisins for body.

Frequently Asked Questions

Does peapod wine taste like peas?

Nope. It’s a light, dry white wine — more neutral than vegetal. You’d never guess what it’s made from.

How long does peapod wine take to make?

Fermentation takes about 2–4 weeks. Aging takes 6–12 months minimum for best results.

Can I use frozen peapods?

Yes! Just make sure they were frozen fresh and haven’t turned mushy. Thaw before use.