hi everyone today we’re going to look at
acorns they will be scattered throughout the woods but what are we
exactly looking for for the food well you want to first look for oak trees
what kind of oak red oak Botanical named Quercus rubra now here’s a
photo of what you’re looking for of the type of look of the Acorn that you’re
looking for for healthy ones the far left is a acorn that had a grub on it in
it and the next one has a cap still on you do not want any of those and any
damaged acorns you don’t want to as the next ones on the right of the photo you
there is a good acorn you want to harvest those ones when you’re picking
up so how do I harvest the acorns well I’m getting five gallon bucket and just
go around and pick up to a point now I’m gonna take my gloves off it’s
easier without the gloves I’m just go around picking up the acorns
that are good but I don’t know exactly if they are 100% good so how do I tell
well yeah another shot I’m gonna show you how to do the float test all nuts
should do a float test few of the acorns here and I’ll see you in the next video
okay now we’re in my workshop and I’m gonna show you how to process the acorns
first you need some water and well I’m using clear containers to show you a
little bit exactly what I’m doing so I got the acorns right here run
inside because it’s below freezing outside and the hose does not work I can
usually fill up this bucket halfway and do the float test so what the float test
is is put them in I only got a few to which ones I’ve been put the water right
in and the reason why I am doing the inside is because your hands will get
wet and it’s cold out it will be cold out so basically I can see really
closely what is floating right on top there’s a couple acorns here and then
the good ones are more down here so we got point of knowing which ones are a
little bit better so pick out the bad ones and then now what do I do with the
water well pour it into where I had the water
pour off that water and then I’m left with the better important so that’s the
float test what that is well what do I do with the acorns well some of them you
just pick through them you might find a bad one that sinks so you describe that
look through make sure that they’re all good there might be some what don’t look
so good and I have a big trash in here that I have stuck tons of holes in the
bottom of it to let air flow I have a board on top to
prevent any animals that are in the basement I’m going after the acorns like
mice and I got about 10 pounds of acorns in this and for right now I just toss
them in they’ll dry out a bit in there just let them sit in there until I use
the dehydrator now the dehydrator is a faster way to dehydrate the preowned the
primitive way takes about maybe about two months to dry about that it could
take three months it could take one month determine on what your weather is
and how you’re drying them inside or outside with the dehydrator it takes a
few days – maybe a week at the most determine on how strong your dehydrator
is I don’t know exactly just when it’s ready basically as if this is not an
apple bag it is basically acorns in a one tech bag not pull all the way up so
how do I deal with when they’re dried first off here’s a photo of what the
dehydrator will look like when the it’s filled with acorns so that’s what it
looks like so here’s the nut cracker that a lot of people talk about this was
purchased well not the cheapest of the equipment I’m using this was about like
$200 you can buy a date bits nut cracker um what it is it says right on it
um right their on the label I like to use this and the dehydrator with stuff
but I didn’t buy it I asked them for Christmas present the past few years so
that saved me money well easy point is stick them right in
now it’s easier for me to do it on that side but with the camera right there I’m
gonna do it on this side so you just fill up this with the acorns as is like I forgot one thing I have to do a
setting back here I’m gonna take two rings off do that with the two rings
taking off slightly wider come around keep filling this up bunch
of 10 maybe little dusty now the dust is a natural so there’s that part now I got a pot
right here just pour some of the acorns in now not all of them are cracked just
uh some of them so then I put the little catcher back in and I’m gonna pour the
acorns back through but before that I’m gonna put it on the lower setting when
that they can go through they’re old I cracked up I got here
containers about half-full and examine they’re all crap it’s not we’ll go back
through a smaller setting so see if you can see what that looks like it’s all
ground up bitcoins so how do I get Wow I mean Oh nuts in thing that I called pin
shell nuts it gets the small shells out and all the dust so I just took a piece
of plexiglass one inch apart holes about a quarter inch wide just apart go back and forth and through okay now I just separated them now on
the bottom you’ve got the small shells now I got another container here that’s
the bigger shells now there it is
some acorn meat still left in the smaller part right here so I’ll just
pick out some of these few of the bigger ones that’s good I don’t what I deal
with it now Wow okay and now we have the pink shells and
make one separated so I like to just discard the pitch I’m going to put them
in the pot and you just basically you spread them out you can just pick a good
meat out as what it is some of those stuff will be strolling the shells like
one or two and like a batch like this but what I like to do of the next step
I’m going to show you in the next video of taking water and separating the
shells a little bit more from the good meat now I’m going to show you how to
take 50% of the shells out of where the acorn meat is so it’s easier to pick out
the meat so first we’re going to do we’re at the sink and just take the
Acorn mush and stuff mess put it right into a big pot or just dump it straight
in we do it is cold water never use hot
water because we want to have a binding agent with the Acorn and if you use hot
water you will not have the binding so I’m gonna fill this up a little
bit got a small bowl and the thing for you now so we’re doing the float test
again but this time we’re taking the shells out and not the whole eight
corner so most of the shells will float well that’s a good thing
all the air corn meat will sing but some of the acorn shells will sink
too so let this go up don’t give it a minute okay now we have the water go
stick your hands in move water stuff around toss it around as much as you can and examine there is no acorn meat in my
hand take this stuff out faucet and I’m gonna keep my hands towards the top of
the water where the shelves are so what come about any of the shelves I’m taking
out and basically this takes out 50% plus the shells and well bad a coins too toss it around the reason why I’m doing
this in sync and see how there’s a lot less shells and more acorn meet its own
there’s that ok the next step is taking the little bit more shelves out and as
many as these can come out but any of the Acorn meat that I a mess in this
bowl squirrels can happen yeah some of the
shows film the Sangam take those in but next up the tube to dump the water in
make one now I’m gonna dump this in a way that
you can see what I’m doing get as much of that acorn right now a little bit
and now actually it’s more than 50% more than 75 it’s like 80 plus percent of the
shells I took out by floating in the shelves so at this point I’m gonna show
you yes any of what you do next because how these are wet but takes
about an hour with the dehydrator okay now we moved over towards a little bit
more where the dehydrator so I’m gonna just take the economy and basically I
have parchment paper that have used wool in there and I just easily did spread it
out reason why I’m using parchment paper that any of the smaller pieces of 8-1
meat doesn’t fall through so I’ll fill this right up if I needed both hands
faster and this might take an hour to just dry
them off to make sure that they’re good to go and when there when this process is done
you can just pick out the good meat there’s gonna be some bad meat go out
inside of it okay with all the bones it’s a bad ones but not much mostly
nothing good stuff and at this point I’m gonna just start be hydrating plug this
right in on there make sure when you do the dehydrating part it’s always away
from any shelves and stuff that might heat up any stuff that you have shells
so yeah so I’m gonna show you and what you’re looking at when it’s your
processing acorns next with water okay when you have all your acorn meat dried
up and stuff then you should fill up on our like a half-gallon mason jar or draw
or any kind of darn got this someone about halfway with the dried ones that
are the good acorn meat because they will orb the water that’s in there and
they’ll rise up a bit more the way that I’m doing this is the
reason is pretty much to get rid of the tannic acid tannic acid is not
digestible it is very bitter reason why most people don’t like acorns and the
way that I did this is I take off the lid and I like to use the ring and then
a piece of a paper towel put it on easily put that on and I poke a hole for
air flow and I just pour off the excess antek acid it’s so there’s gonna be
slight color coming from the Acorn but it’s always going to have color now this
way of leaching out the tannins when the acorns could take the way that I’m doing
it with cold water takes a little longer can take I don’t know a week or maybe
four weeks but I don’t know exactly they’re done when they’re done is you
just taste them I’m gonna taste one may mean right now so you just discard the
people towel at that point so I’m gonna just taste one basically it’s gonna be really better so that doesn’t taste good but it’s been
only like four days so you just add more cold water and that’s basically in back on and do change the water about at
least once a day to not have any molding or fermentation but do it about two to
three times a day and that’s the best results in you beginning and you’ll know
when it’s done when it’s not there so like and subscribe