This recipe assumes basic knowledge of making wine. If you have not made wine before, this recipe will not be helpful.
Earlier this week I posted about foraging. It’s not difficult to forage enough acorns to make wine. Unlike many herbal and fruit wines, nut wines often taste nothing like their unfermented selves. Depending on the type of acorns and how well you leached out the tannins, you could end up with a full-bodied white similar to a Sauternes. Sauternes is a sweet Bordeaux blend made from Sémillon, Sauvignon Blanc and Muscadelle grapes with noble rot.
How To Make Acorn Wine
1 cup chopped acorn meat (one cup once chopped, not before chopping)
2.5 pounds granulated white sugar
1/5 tspn acid blend
.5 tspn pectic enzyme
~1 gallon water
1 tspn yeast nutrient
- Shell and leach tannins from the acorns.
- Chop acorns in a blender using some of the water to help.
- Boil a quart of water and add the acorns. Remember you must have already taken the tannins out of the acorns or your wine will be undrinkable and unsafe.
- Reduce heat until just a simmer, cover, cook for 30 minutes.
- Add one and a quarter pound of the sugar into your primary.
- Strain the acorn water into the primary.
- Stir until sugar is completely dissolved.
- Add water to your primary until you have one gallon.
- Allow to cool to room temperature.
- Add all ingredients except yeast.
- Cover and set aside for twelve hours. Add yeast, cover and allow to ferment for 5-7 days.
- Stir in the remainder of the sugar until dissolved and transfer to secondary.
- Allow to ferment for 30 days.
- Rack, top off with water and refit airlock every 60 days for six months.
- Wait 10 days for dead yeast to settle, then rack into bottles. Earliest taste: 6 months in the bottle.