ditched the acorns

What happened with the end of that project. I got to the step of leaching the tannins out. Had all the ground acorns 

in three containers of water in the fridge. Poured off, stirred up and poured off again, and refreshed with new water every day. For over two weeks it felt like (I lost track). Just never seemed to get clear. Pictures of one container, several days apart each image:

Really dark with tannins at the beginning

Started to get lighter after just a few days

but then seemed to go on forever never getting clearer than this:

I finally stopped. I think it just went on too long- the ground acorns seemed to be spoiling in the fridge. Had that same unpleasant, slightly-pink greyish color as many of the nutmeats I'd tossed out when shelling them, because I thought they were bad.

So either all those acorns I saved in the freezer went bad, or they went bad from taking so long to leach the tannins out, or I'd thrown away masses of them at the beginning, that I didn't need to. I just don't know which it is.

Either way, I did taste a tiny bit of the acorn 'granola' (that's what it looked like) and it was very bland. Not soured or rancid, but not nutty and sweet either. 

So I never cooked with them at all. I think next time I collect acorn mast to keep the deer from hanging out in my yard all winter, I'll just throw them in the woods.