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By August 3, 2017 0 Comments Read More →

Runner Bean Table Wine

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Runner beans are wonderful cooked quickly and served with butter, but there often comes a point when we need to find different ways of using them, perhaps as an ingredient in chutneys and pickles, and, of course, in a multitude of vegetarian dishes. Sylvia Kent turns a couple of pounds of runner beans into a gallon of wine, which, when matured, makes a really good clear white table-type wine.

INGREDIENTS 
  • 1.8kg green runner beans
  • 0.5kg chopped raisins                                            
  • 1kg granulated sugar
  • The juice of a lemon
  • 5g powdered tannin
  • 5g pectic enzyme
  • 5g yeast nutrient
  • 5g all-purpose wine yeast
  • 4 litres water
METHOD

1           Rinse the beans, slice them diagonally into small pieces and place in a large saucepan.

2           Cover with water and bring to the boil, then simmer them gently for about 10 minutes.

3           Bring the 4 litres of water to the boil, stir in the sugar until dissolved, then set aside.

4           Strain the beans through a sieve or nylon bag, allowing the liquid to pour into a sterilised fermenting bucket.

5           Add the sugar solution, raisins and remaining ingredients to the bucket (except for the all-purpose yeast).

6           Stir well, cover and set aside for 12 hours, then add the activated yeast (see the boxout below).

7           Cover the bucket and leave to ferment in a warm place for 4–5 days, stirring twice daily.

8           Transfer to a demijohn using a plastic sieve or a nylon bag over a funnel, making up any space with cooled, boiled water.

9           Fit a bung complete with an airlock and leave in a warm place to ferment, racking the wine into a new demijohn once it begins to clear.

10         Once all fermentation has ceased and the wine is clear, put it into bottles and store in a cool, dark place to mature for at least 6 months before drinking.

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Posted in: Home Brewing

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