I started a batch of frozen pea wine over the weekend.
3lbs of frozen peas (no pods) simmered in 1 gallon of water for 20 minutes. Boiled the water for 15 minutes after peas were removed. Added two pounds of white sugar to the boil and killed the heat. Dropped temperature in an ice bath.
Gravity was insanely high. Topped up with bottled water to the shoulder of my one gallon glass jug and re-tested gravity, 1.10 exactly. Pitched Red Star Cote de Blanc yeast.
Was fermenting very aggresively 24 hours later in sub 60* ambient temperature.
Smell before fermentation, but after pitching the yeast was like a pea sandwich. I've never had a pea sandwich, but I have no doubt that's what it would smell like