So as promised, here's a little more information about leaching the acorns. Acorns have tannins, a lot of tannins. Most acorns have so many tannins that they are not edible without leaching. Some possible problems that I've read they can cause are constipation, stomach upset, nausea or even kidney failure. Yikes. So what to do. You have to leach the tannins out with water.
First you have to grind or pound the acorns into flour. I used a spice/coffee grinder to do this the first time, and a blender the 2nd. With the blender make sure you don't put too much water or the bits of acorn will spin around without actually being chopped down Then to leach out the tannins there are many options. Native Californians diverted streams over beds in the sand, some people boil the acorns changing the water, or pour hot water over it, others pour cold water over the acorn flour, or tie it to a faucet in cheese cloth and let it drip over night.
Suellen Ocean's "Acorns and Eat 'Em". I didn't need the flour right away, so I put the acorn flour in a jar and filled it with water. I shook it up and put it in the fridge to let the flour settle out. Once or twice a day I would pour the dark, tannin-filled water off the top, fill the jar with fresh water and put it back in the fridge. I read you need to do this for a week or 2, depending on the type of acorn, until the water gets clearer. After two weeks, the water was definitely lighter, but still pretty dark. So I decided to run some water through it. I lined a strainer with cheese cloth and dumped the acorn meal in. I left a small stream of water pouring out of the faucet to keep the strainer filled with water for a couple hours. Normally you do this overnight, but I had already leached a lot of the tannins out in the jar.