Originally Posted by Unferth
Interesting. I'd start with 3 lbs per gallon and work fom there.
I would think your going to need to play with acid levels and tannins here. I'm interested to know how it turns out.
I was thinking at 3 lbs as well--it's a good baseline. I didnt think about acid levels, and I habitually add some variety of tea to my recipes to add a slight amount of tannin.
martiniw2olives and bottlebomber: I happen to love peas, as you might guess
Originally Posted by cheezydemon3
OK, what did you do with creamygoodness?
he is the only one licensed to ferment gross vegetable matter.
WaitI need a license to do this? Blast
Originally Posted by Goofynewfie
I think I have a recipe, I will look for it if you are interested
SureIll take a look at it. Certainly cant hurt.
Originally Posted by Arpolis
In my experience with the weird and strange ferments things like green vegitables are best fermented as a secondary flavor to a normal one. Like Cucumber may taste fine in a lemon wine but pure cucumber puree fermented with a little lemon is awful. Another example is that carrot wine tastes a little weired but Carrot Cider is great.
I have no experience with peas in fermenting but it may be good to do a citrous wine of some sort with 3lb of peas thrown in the secondary.
Hmmok. Carrot Cider? Im intrigued. Probably not with citrusI would like the main flavour to be the peas. I could add other flavours as well, thoughmint would be good, maybe backsweeten with lactic sugar.
There is one secret ingredient that makes anything better......time.
Primary: Heather Tip Metheglyn
Secondary: Belgian Dubble Apple Ale; Raspberry Capsicumel; Rhubarb Wine; Pumpkin Wine
Tertiary (or higher): Oaked "Show" Mead
Drinking: New England Style Spiced Apfelwein; Whiskey Oaked Sour Apfelweizen