We've never made this one either, but it sounds interesting!
Broad beans, shelled 2 Kg
1.5 Kg sugar
250 ml grape conc.
1 tsp acid blend
Boil the beans for one hour in a large pan, strain off and dissolve the sugar in the hot liquor.
when cool add rest of ingredients
Put into a clean demi john and fill to the shoulders with cold water. Fit an airlock and leave to ferment out at room temperature.
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. If it's too sweet leave it longer.
If it's dry(sour taste) or just right, syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
This wine is best sweet.
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of
weeks then add a campden before bottling.www.thebrewshop.com