u/Famous-Reserve4448

I have these white oak acorns that I’m trying to cold leach so I can make them into flour. This is my first time, and I’m finding that the water isn’t taking on the “tea” color that the guides describe. I’ve been changing the water every day for 10 days now with them in the refrigerator, and for at least 5 days the water is completely clear after 24 hours. How do I know they’re done leaching and all the tannins are out?