Soaked some decomposing oak leaves for 36 hours in preboiled water with some yeast flakes. Stirred, put 1-2 ml into test tubes with 5 ml of malt beer (“Karamalz”, I just picked a random brand), filled up with equal amounts of 5 % vinegar and whisky (didn’t have any vodka at hand). Put a thin layer of neutral vegetable oil on top.
Should keep out the vast majority of bad microbes and provide a mostly oxygen free environment for yeast.
IIRC, I’ve also read on suigeneris brewing that oak leaf litter has a 50 - 80 % chance of catching bretanomyce, which I’d be thrilled to find.
It should be palatable at least - and I don’t want to die. I understand that the latter bar is the easier one to take, but not granted.