A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
Basically, you pick a bunch of oak leaves Rinse them Boil some water depending on the batch size Put oak leaves in a mesh bag then add to water AKA, make Oak Leaf Tea Add a little bit of ginger plus any other spices you'd like, then add the honey and yeast (after the must has cooled)
this looks good. do you get it fairly clear naturally or do you need to do some sort of filtration?
I've never not had everything settle out and then just siphon it off with the bottling wand I do add some Bentonite
Please keep us updated as this sounds like a cool project.
Reminds me I want to soak fresh, new bay leaves in vodka to make a classic Italian aperetif.
Never heard of this concept until now. What are the oak leaves supposed to do, add some tannins or harshness? Sounds interesting.
Yes, the later in the season they have less sugar and more tannins Just watch out if you get them very late, like right before they change color, as the excessive tannins will make it syrupy and will trap CO2 bubbles It can lead to exploding bottles or foaming when uncorked