Instructions: Pick the oak leaves, crush them in your hands, and put them into a crock. Boil the water and pour it over the leaves. Cover the crock and let it stand for three days. Strain the liquid into an enamel vessel, squeezing the leaves well, and add the washed, thinly pealed fruit rinds, fruit juice, and ginger. If oranges are not in season, you can substitute lemons for them. You can eliminate the ginger if you do not want the to be a little spicy. Bring the liquid to a boil and let it simmer for thirty minutes. Pour it back into the crock. Prepare a slice of toast; cover it on both sides with yeast, dissolved in 1/2 cup warm water. Add both to the crock. Let the must ferment for ten to twenty-one days (until the visible fermentation ceases), then strain it into glass jars. Now let the wine rest for two weeks or more, if not clear, fine and decant, then put itinto bottles and cork.

The wine should not be drunk for nine months or longer.

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