Pick the oak leaves when they are very young and fresh; normally this will be the last week of May or the beginning of June. Boil the water and pour in onto the oak leaves, leaving overnight. Strain out the leaves and boil the liquid for 20 minutes, then add the sugar and orange juice and the grated rind. When the liquid has cooled to blood heat add the yeast, leave to ferment in an open bucket for 5 days and transfer to a fermentation jar. Fit an airlock and leave to ferment until it stops working and the sediment settles. At this point rack off into a clean jar, add pectinol to remove the haze, leave for 24 hours and then filter the wine off into sterilized bottles and cork down with corks that have been boiled for 10 minutes.
© 1986 All rights reserved. Published by Macmillan.