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Oak Leaf Wine

from C.J.J. Berry's First Steps in Winemaking

Ingredients

  • 1 US gallon by volume ass't oak leaves ~ 10 oz by weight (dry) then washed. (refrigerated overnight in a tied plastic bag)
  • 2 lbs sugar
  • 2 tsp citric acid
  • filtered water for one gallon
  • Red Star Pasteur Champagne Yeast

Instructions

Boil 4-6 pints of water and dissolve sugar in it. When it clears, pour boiling water over oak leaves. Infuse overnight, then strain into fermenting jar. Add citric acid, nutrient, and yeast and shake well. Top up to bottom of next with cold water and ferment.

Brewing Stats

12 June 1999
start grav: 1.072
pot. alcohol: 9%

26 Feb 2000
grav: 1.014
pot. alcohol: 2%
Tasted small amount. "Sweet yet dry", subtle and interesting, but can't describe it more. Very clear, pale yellow, very little sediment. Still fermenting slightly. Did not rack.

Notes