Oak Leaf Wine
from C.J.J. Berry's First Steps in Winemaking
- 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
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.
12 June 1999
start grav: 1.072
pot. alcohol: 9%
26 Feb 2000
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.