This amber wine has a pleasantly sweet flavor and a potent aroma. The oak leaves may be collected any time they are present and have not yet begun to change color. White oak leaves are best for winemaking. Black and red oak leaves have higher amounts of tannin and leave your wine too astringent. The leaves are best in springtime when they are new and fresh.
1 gallon Fresh Oak Leaves - un-rinsed
1 gallon Boiling Water
6.5 cup Sugar
2 Oranges - Juice of
1 Lemon - Juice of
1/4 teaspoon Wine Yeast
1. In a large food grade bucket, combine the oak leaves and boiling water. Cover with a porous lid, and allow to soak for 24 hours.
2. Strain the liquid through a cheesecloth into a large non-reactive pot. Add the sugar and citrus juices, and bring to a boil over high heat, stirring with a long non-reactive spoon to dissolve the sugar. Boil for 10 minutes and remove from heat. Return the heated liquid to the bucket.
3. When the liquid has cooled to lukewarm, sprinkle the yeast on top. Cover with a nylon stocking and a loose fitting lid and allow to ferment for at least 14 days.
4. Strain the liquid into a cleaned glass carboy. In 6 - 12 months, the wine will be ready for bottling. During this time frame, the wine will be clearing, and should be siphoned from the lees into another clean glass carboy about once every 3 months. When sufficiently clear, the wine may be siphoned into sterilized wine bottles and corked. Enjoy immediately or store your wine on it's side for later consumption.