I've never made it myself, but I do have a recipe, from Roger Phillips' Wild Food book. I have made other wine recipes from the same book, which turned out OK.
Ingredients.
4.5 litres / 1 gal young fresh oak leaves (I assume this means loosely collected, not hard packed)
4.5 litres / 1 gal water
1kg / 2.2lb sugar
3 Oranges
Yeast (general purpose wine yeast)
Pectin enzyme
Method
Place leaves in a bucket, boil the water and pour over the leaves. Cover and leave overnight to infuse.
Next day strain out the leaves, then boil the liquid for 20 minutes. The add the sugar, the juice of the oranges, and the grated zest of the oranges. When the liquid has cooled to blood heat add the yeast (quantity according to packet instructions).
Leave to ferment in a bucket for 5 days (cover the bucket with a clean tea towel or similar).
Then transfer to a clean demijohn, fit an airlock and allow to ferment until the bubbles stop, and the sediment has settled.
The wine will be hazy (from pectin), so the use of a pectin destroying enzyme is recommended - best to follow the instructions on the packet, for quantity, and when to add it to clear the haze.
Then you will probably want to rack it off into a clean jar at least once, and allow it to settle and clear, before bottling.
Roger Phillips says that this wine is good to drink early, but most country wine makers seem to think that wines must be kept for at least six months before drinking.
One thing that I would do differently would be to get the yeast started before adding to the mixture. If you reserve a small quantity of the orange juice, and stir the yeast into that, then you can get the yeast culture active whilst you wait for the hot liquid to cool down.
I hope I'm not teaching granny to suck eggs here, but with any home brewing, cleanliness is very important. Make sure to sterilise all your brewing vessels and equipment. You don't have to use fancy sterilising solutions sold for brewing, just a plain bleach solution, and rinse well with cold water.
