Could be the beginnings of another mega trend like Skeeter Pee!!
Wine maker's itch? I've got the kind that won't go away. I have a rule not to have more than two in primary at the same time. (Thank goodness primary fermentation doesn't last too long!Got the old "winemaker's itch" and may have to try a 1 gal run with the old leaves - it'a a long time until spring! Walnuts here in NC are one of the last trees to leaf in spring. One question if you please, which yeast did you use? I'm becoming interested in natural fermentation but don't think I would try it on a first attempt recipe.
My muscadines are ripening and I'll begin picking in the next week or so. I used JSWordy's Moonshiner's Muscadine recipe last year and it came out well. I expect it to continue to improve over the next 6-18 months. I used several other recipes in past years and most have produced a very good wine. I let them go completely dry and then back sweeten some to ~ 1.002; others remain bone dry.
Thanks again and will keep you post on progress. That's that itch again!!!
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I've read some interesting reviews also. Some say it may take 2 years. Some mention it can go through stages where it tastes horrible. But they all say, in the end, it's worth it.
Yeah, most leaf wines call for a gallon of leaves.OK Dave, hope you're satisfied now! See what you started!!!
QuiQuog has an excellent point concerning the leaves. Walnut, hickory, butternut, etc are all in the same family (Duh Walnut!) and members have compound leaves - leaflets on a single stem are considered to be a "leaf". CJJ Berry calls for a gallon of leaves and Jack called for 1 pint packed (about 40) in Home Winemaking. In this book, Keller calls for EC-1118. So what's it gonna be Oh Great Learned One; 60 leaves (leaflets removed from the central stem; 60 leaves (leaflets and the stem), or you're not tellin' without additional compensation!!!!!!!!!!!!!!!!
Just the leaflets, no stem. The easiest, quickest ingredient harvest you'll ever do.
