String Bean Wine Recipe D.I.Y. - Wine Build The Bottle Wine

String Bean Wine Recipe D.I.Y.

String Bean Wine Recipe D.I.Y.
String Bean Wine Recipe D.I.Y.

String Bean Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome String Bean Wine Recipe. you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting String Bean Wine Recipe in the world.


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


  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)


Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.


Step 1

Wash beans then chop diagonally into 2-inch pieces, put in pot, just cover with water, and bring to a simmer for 10 minutes.

Chop or mince white or golden raisins while string beans are boiling.

Put 7 pints water in separate 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.

Step 2

Add yeast.

Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 2 weeks when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

Then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

When the wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Yerson Retamal from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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