Gleep?

[treeskin]

Another entry in the too odd not to share file....this recipe for sandburr wine. The same author has collected recipes for oak leaf and oak bud wines, walnut leaf wine (which I have heard of before, but never tasted), hackberry wine (might try this one, since it's been a wet enough year to make good fruit on these), and bramble tip wine (as in the growing tips of the branches). Guess they'll ferment anything in Texas.

Comments

[noveldevice.livejournal.com]

I've had walnut-leaf wine. Glenn, of course.

It wasn't bad. Tasted of tannin and alcohol. I wouldn't sit and drink a lot of it or anything, but it was interesting to taste.

[treeskin.livejournal.com]

Don't know that I ever got to taste his. I remember him describing some he'd had, that was made from just-open leaves, like 1-2" long. I expect that would make a difference, and proportions. Personally, I'd thought of making it as a mead rather than a wine. I just prefer the finish honey gives most things.

What really intrigues me are the oak recipes. They all say to age a while, to let it mellow (like 2 years or more). I've had this idea in my head for years now, of a "druid's dream" mead, honey and oak bits and apples...this just confirms that it **could** work. I might have to try the mature leaf version soon, and the acorn one this fall....And the hackberry, and the sunflower, and....

So maney ideas, and so few bottles....