We’re finally processing some of the acorns we gathered last fall, they’re really super dry by now as they have been receiving stove heat the whole winter. I’m not going to pretend to explain what I don’t yet understand well, but essentially they sit in water for several days to leach the tannins and not be bitter. Shelling them really wasn’t that bad.
It’s a pretty bad apple year and it’s likely we won’t be making cider. However it is a mast year for acorns, filling up a bag is as easy a taking a walk in the woods. In the spirit of going along with what nature decides, we’re trying acorn flour this year.
We have no idea what to expect from this.