Greg Martin wrote:Has anyone gathered acorns that are sprouting in the spring to dry, grind and leach? Are they just as safe to use? I've given them a taste test and they seem just as tannin filled in the spring as they were in the fall....dang it.
greg mosser wrote: should be worth it. whites and chestnuts oaks sprout in the fall, so you should expect the more tannin-y reds to sprout in the spring. sprouting should mean there are no weevils inside though! they can be leached without drying. just chip 'em up a bit an go! should be as safe (maybe a little sweeter after leaching from the enzymatic changes of sprouting).