Accokeek Creek Acorn Wine
Experience the natural essence of fall with Accokeek Creek Acorn Wine, a refreshing beverage crafted from foraged acorns. This artisanal wine captures the rich, nutty flavors of the woods and pairs beautifully with cozy gatherings. Enjoy it chilled with friends or as a unique offering at your next dinner party, celebrating the beauty of nature's gifts and the art of homemade beverages.
ingredients
- 1 gallon water
- 1 cup chopped acorn meats
- 1/2 tsp pectic enzyme
- 1-1/2 tsp acid blend
- 2-1/2 lbs granulated sugar
- 1 tsp yeast nutrient
- 1 pkg Lalvin EC-1118 or Red Star Cote des Blancs yeast
steps
- 1.
Begin by leaching the acorn meats: soak them in cold water for about 24 hours, changing the water multiple times to eliminate bitterness.
- 2.
In a large pot, bring 1 gallon of water to a boil, then add the leached acorn meats. Simmer for about 15 minutes to extract flavor.
- 3.
Strain the mixture, reserving the liquid, and let it cool to room temperature.
- 4.
Once cooled, pour the acorn-infused water into a sanitized fermentation vessel.
- 5.
Stir in 2-1/2 lbs of granulated sugar until fully dissolved.
- 6.
Add 1/2 tsp of pectic enzyme, 1-1/2 tsp of acid blend, and 1 tsp of yeast nutrient; mix thoroughly.
- 7.
Sprinkle in the Lalvin EC-1118 or Red Star Cote des Blancs wine yeast and gently stir to incorporate.
- 8.
Seal the fermentation vessel with an airlock and allow fermentation to occur in a cool, dark place for 4 to 6 weeks, or until complete.
- 9.
After fermentation, siphon the wine into sanitized bottles, leaving sediment behind.
- 10.
Cork the bottles and age for an additional month before enjoying it chilled.
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