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How to Make Broad Bean Pod Wine (1 UK Gallon Recipe)

 broadbean

Broad bean pod wine is a delicate white-style vegetable wine with fresh grassy aromas, subtle herbal notes and a crisp, dry finish. Made using the empty pods rather than the beans themselves, it produces a surprisingly refreshing wine that showcases the ingenuity of traditional British country winemaking.

Best enjoyed while relatively young, broad bean pod wine is light, elegant and an excellent accompaniment to summer meals.

Wine Profile

  • Style: Light white-style vegetable wine

  • Colour: Pale straw to light gold

  • 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 pods after shelling mature beans

  • Suitable for Freezing: Yes

  • Best Source: Home gardens, allotments and local growers

Best Varieties

Almost any broad bean variety is suitable.

Recommended varieties include:

  • Aquadulce Claudia

  • The Sutton

  • Crimson Flowered

  • Masterpiece Green Longpod

  • Bunyard's Exhibition

Use only healthy green pods after removing the beans.

Avoid old, yellowing or tough pods.

Ingredients

  • 3.0 lb (1.4 kg) empty broad bean 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

  • ¼ tsp wine tannin

  • Zest of ½ unwaxed lemon

  • Small piece of fresh ginger

  • 1 tsp glycerine after fermentation

Preparation

  1. Shell the broad beans and retain only the empty pods.

  2. Wash the pods thoroughly.

  3. Remove any damaged or discoloured pods.

  4. Chop into small pieces.

  5. Place in a large saucepan and cover with water.

  6. Simmer gently for 35–45 minutes.

Avoid vigorous boiling, which may introduce bitterness.

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 pods for 4–6 days.

  2. Stir once daily.

  3. Keep the pods submerged.

  4. Maintain a temperature of 18–22°C.

The fermentation is usually gentle with fresh herbal aromas.

Transfer to Secondary

  1. Strain out the 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.

Broad bean pod wine is intended to be enjoyed while fresh.

  • 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 Broad Bean Pod Wine

  • Use freshly picked pods for the cleanest flavour.

  • Remove all beans before cooking.

  • Lemon juice or acid blend is essential for balance.

  • Raisins improve body and mouthfeel.

  • QA23 yeast produces a crisp, aromatic wine.

  • Bottle while the wine is still youthful and vibrant.

Common Mistakes to Avoid

  • Using old, tough pods.

  • Boiling too vigorously.

  • Forgetting the acid addition.

  • Using damaged or yellowing pods.

  • Aging for too many years, as freshness is part of its appeal.

About Broad Bean Pod Wine

Broad bean pod wine is a traditional British allotment wine that reflects the resourcefulness of earlier generations of home winemakers. Rather than discarding the pods after shelling, they were transformed into a light, refreshing country wine that made full use of the summer harvest.

Although never widely commercialised, broad bean pod wine has remained a favourite among enthusiasts of traditional country wines. Its delicate herbal character and clean finish make it one of the most unusual yet rewarding vegetable wines to produce.

Serving Suggestions

  • Serve well chilled (8–10°C)

  • Excellent with grilled fish and shellfish

  • Pairs beautifully with asparagus and spring vegetables

  • Complements goat's cheese and feta

  • Ideal as a light summer aperitif

Storage & Aging

  • Best consumed within 2 years

  • Store in a cool, dark place

  • Best drinking window: 6–24 months

  • Intended to be enjoyed while fresh and aromatic

Frequently Asked Questions

Should I use the beans or just the pods?
Traditional broad bean pod wine is made from the empty pods after the beans have been removed. The beans themselves are best reserved for cooking.

Can I freeze the pods before making wine?
Yes. Frozen pods work well and are a convenient way to collect enough throughout the harvest season.

Does the wine taste like broad beans?
No. It has a light herbal freshness with subtle grassy notes rather than a pronounced broad bean flavour.

Why are raisins often included?
Raisins increase body and improve mouthfeel without significantly altering the wine's delicate flavour.

How long should I age broad bean pod wine?
It is best enjoyed between 6 months and 2 years while its fresh aromas remain at their peak

 

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