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Walnut Leaf Wine

Getting confident

In season June to July · makes 4.5 L · target OG 1.086

Tannin from a leaf again — walnut this time — and picking leaves young before they toughen.

Before you start. Use young walnut leaves only, picked in early summer; do not over-steep or the wine turns harsh.

You will need

  • Young walnut leaves30 large leaves
  • Sugar1.2 kg
  • Raisins, chopped300 g
  • Lemons, juice of2
  • Wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Picking it at the right moment

  • Walnut leaf

    Use young, soft, aromatic leaves in early summer.

Method

  1. 1

    Sanitise. Pick YOUNG walnut leaves in early summer, before they toughen — they carry a resiny, tannic aroma, the same backbone a red wine gets from grape skins.

  2. 2

    Steep the leaves in 2.5 L just-off-the-boil water for 24 hours (a leaf wine wants a firmer extraction than a flower, but do not stew them for days or it turns harsh).

  3. 3

    Strain onto the sugar, chopped raisins and lemon juice; top to 4.5 L (reading ~1.086).

  4. 4

    Pitch the yeast and nutrient when cool.

  5. 5

    Ferment out, rack and age — the tannin means it tastes firm young and rewards a year.

  6. 6

    An unusual amber wine with a distinctive resinous grip.

What this one teaches you

  • · Tannin from leaf

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An original MakeWine recipe.