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Old 02-27-2013, 07:20 AM   #1
Brann_mac_Finnchad
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I've been itching to make a pea wine (not with pods, but with the sweet, yummy round things )--and will probably do so regardless as a curiosity, but I have a couple theoretical questions on how I might start.

The main one is; how many pounds of veggies per gallon should I be looking at?

I might have more later, but I think I can figure out the rest...



And yes, I can see some of you making faces at the idea

Slainte
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Old 02-28-2013, 03:34 AM   #2
Unferth
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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.

 
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Old 02-28-2013, 03:43 AM   #3
martiniw2olives
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I have bad childhood memories about my mother making me eat peas at dinner, lol. I hope it works out for you!
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Old 02-28-2013, 03:44 AM   #4
cheezydemon3
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OK, what did you do with creamygoodness?


he is the only one licensed to ferment gross vegetable matter.

 
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Old 02-28-2013, 03:46 AM   #5
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Oh man, that sounds awful subscribed

 
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Old 02-28-2013, 09:06 AM   #6
Goofynewfie
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I think I have a recipe, I will look for it if you are interested
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Old 03-01-2013, 04:00 AM   #7
Arpolis
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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.
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Old 03-01-2013, 06:32 AM   #8
Brann_mac_Finnchad
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Quote:
Originally Posted by Unferth View Post
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 didn’t 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

Quote:
Originally Posted by cheezydemon3 View Post
OK, what did you do with creamygoodness?

he is the only one licensed to ferment gross vegetable matter.
Wait—I need a license to do this? Blast…
Quote:
Originally Posted by Goofynewfie View Post
I think I have a recipe, I will look for it if you are interested
Sure—I’ll take a look at it. Certainly can’t hurt.

Quote:
Originally Posted by Arpolis View Post
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.
Hmm—ok. Carrot Cider? I’m intrigued. Probably not with citrus—I would like the main flavour to be the peas. I could add other flavours as well, though—mint would be good, maybe backsweeten with lactic sugar.
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Old 03-03-2013, 11:16 PM   #9
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If you're gonna use peas and carrots you have to put roast beef in as well.

 
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Old 03-05-2013, 07:46 PM   #10
cheezydemon3
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NO!!!! Just peas....then it can be known only as.....THE Exorcist wine.

 
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