I noticed that we were missing a trick on
our small holding. Along the boundaries of our main fields, and in our woodland, we had majestic oak trees which gave heavy crops of acorns. I have tried some of the recipes for using acorns, and I’ll write on this at a later date, but noticed while I was collecting them that there was another potential crop – oak leaves.
After a bit of research I discovered that wine made from oak leaves was a local specialty in Wales and had a long tradition. I noted also that it was said to be fairly potent and also palatable. Therefore in autumn of last year we took a crop of oak leaves and this afternoon we bottled our first eight bottles of oak leaf wine or Gwin Dail Derw.
The recipe was fairly straightforward. We collected two bucketfuls of oak leaves directly from the tree. These had turned brown but had not yet fallen to ground. We covered the leaves in boiling water and left them for 5 days just stirring occasionally. At the end of this time we strained the dark liquid through a muslin and brought it to the boil. We then added a grated piece of ginger (about1 cubic inch), 400 grams of chopped sultanas, and 2 kg of sugar. We simmered the mixture for a period then added general purpose wine making yeast and left it for three weeks in the demijohns to ferment. We racked it once but it cleared without any assistance.
At the end of fermentation the change in the specific gravity suggest that our wine has about 12.7% alcohol. It certainly tastes as if it does. At this early stage if presents as a clear amber liquid with a warm, spicy taste; an excellent winter wine. It is very palatable at the moment but the advice is to let it rest for a further six months to a year and we will try to do this to allow its flavours to develop.
In summary oak leaf wine has been considered to be a success. Unfortunately our experiments at making acorns palatable have been less fortunate, a set of failures I will describe at a later time.