I have an older wine recipe book and it is in there.
1 gallon oak leaves, 2 oranges, 1 gallon boiling water, 1 lemon, and 31/2 lbs. sugar.
Method:
Young leaves will give a different flavour from those picked later in the year when they are brown-tinted, so here, really are two wines.
Rinse the leaves in clean cold water, then place them in a large pan or crock and pour over them the boiling water. Leave the leaves to steep for 24 hours, then strain the liquid into a boiler large enough to take both it and the sugar, with a little room to spare. Add the sugar, the juice of the fruit, and the grated peel, being careful to include no bitter white pith. Bring the whole to the boil and keep it simmering for 20 minutes. tThis serves the triple purpose of extracting the flavours and essences from the fruit skins, thoroughly dissolving the sugar, and sterilizing the liquor. Allow to cool, strain through a large nylon sieve or muslin, and when the temperature has dropped to 70 degrees F. add your chosen wine yeast or a level teaspoon of granulated yeast, pour into fermenting jar, and fit trap. This wine usually works vigorously, and will certainly do so if you include a little yeast nutrient as well as the fruit juice. It is therefore as well to leave little head space in the fermenting bottle for the first four or five days, keeping a little liquor by in a cotton-wool-plugged bottle and topping up the main jar when the first vigor of the ferment has subsided; otherwise it may foam out through the trap. when the wine has cleared (usually about two to three months) siphon of the yeast sediment and keep for at least six months before use. Walnut leaf wine can be made in the same way.
That is all from the recipe book I have never made this before but it may be some help to some of you.
