I’ve used leaves from the English Oaks growing in my local meadows taking a few leaves from man trees to avoid stressing any given tree, assuming there’s a few oak trees near you an afternoons stroll will easily provide enough leaves for a couple of gallons. As Jacks observes you can make this wine from any green Oak leaves regardless of the time of year though the flavour will change over the course of the year.
The technique is much the same as for many other herb or flower wine recipes.
- Wash your leaves and remove woody bits, bugs and other detritus
- Poor boiling water over the leaves in a suitable vessel
- Allow to steep for 24 hours
- Strain into a fermenting vessel
- Add suagr and mix
- Add yeast
- Allow to ferment and rack and bottle
The proportions I tend to use for 1 gallon are:
- 1 Gallon of loose oak leaves
- 1 Kg white/brewing sugar
- 500 g demerrara sugar
- juice and rind from a lemon
Any wine yeast should do the job but I prefer to use Gervin Gv4. As ever adjust the sugar for the strength of wine you want but I’d recommend keeping the 2:1 white:golden sugar ratio.