Bean Wines, Sherries, and/or Meads

• 4 lbs snap or string beans
• 1 lb golden raisins, chopped or minced
• 1-2/3 lbs granulated sugar
• 3 tsp acid blend
• 1/2 tsp powdered tannin
• 1 tsp pectic enzyme
• 7 pts water
• 1 tsp yeast nutrient
• Champagne or Hock wine yeast

Wash beans. No need to remove stems. Cut beans diagonally into 2-inch pieces, so as to expose more of the interior of the fleshy pod. Put in pot, just cover with water, and bring to a simmer for 10 minutes. Meanwhile, chop or mince white or golden raisins. Put 7 pints water in separtate pot and bring to boil. Stir sugar into water until dissolved and set aside. Strain beans (discarding their water), place in nylon straining bag, and tie bag closed. Tie chopped or minced raisins in separate bag and tie closed. Place both bags in primary and pour sugar water over bags. Add yeast nutrient, acid blend and tannin, stir and cover primary. Set aside to cool. Add pectic enzyme, stir and set aside (covered) for 12 hours. Add activated yeast. Stir daily, squeezing ONLY the bag of raisins. After two weeks, drip drain bag with beans, saving drippings, and discard the beans. Gently squeeze raisins and discard pulp. Transfer combined liquids to secondary and attach airlock. Rack every 2 months for 6 months, topping up and reattaching airlock each time. Wine should clear, but if it doesn’t, then treat with Amylase or starch enzyme. Stabilize when clear and no longer depositing sediments. Sweeten if desired, wait 14 days and bottle. Age one year before tasting. [Author’s recipe.]