Yield: Two Gallons US
Beginning SG/PA: Not Provided
8 qts. oak leaves
2 gals. water
6 to 8 lbs. sugar
1/2 oz. fresh ginger root
2 packages of wine yeast
- Pick the oak leaves, crush them in your hands, and put them into a crock. 2. Boil the water and pour it over the leaves.
- Cover the crock and let it stand for three days.
- Strain the liquid into an enamel vessel, squeezing the leaves well
- Add the washed, thinly pealed fruit rinds, fruit juice, and ginger. If oranges are not in season, you can substitute lemons for them. You can eliminate the ginger if you do not want the wine to be a little spicy.
- Bring the liquid to a boil and let it simmer for thirty minutes.
- Pour it back into the crock.
- Add the yeast.
- Let the must ferment for ten to 31 days (until the visible fermentation ceases), then strain it into a glass carboy.
- Now let the wine rest for two weeks or more
- If not clear, fine and decant, then put it into bottles and cork.
The wine should not be drunk for nine months or longer.