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Nocino - Help Please
After putting quartered walnuts in alcohol, the concoction got totaly
black after 24 hours. Is it normal ? Does it have to stay on sun all day, from dawn to dusk ? I have enough sun on my windowsill up to midday. I know traditionally green walnuts are picked up on June 24, but I couldn't get them ad that date, I picked them up on July 18th, but the June was rainy and without much sun. Will it affect the taste, will the Nocino be too bitter ? Thank you. |
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> After putting quartered walnuts in alcohol, the concoction got totaly
> black after 24 hours. Is it normal ? > > Does it have to stay on sun all day, from dawn to dusk ? I have > enough sun on my windowsill up to midday. > > I know traditionally green walnuts are picked up on June 24, but I > couldn't get them ad that date, I picked them up on July 18th, but > the June was rainy and without much sun. Will it affect the taste, > will the Nocino be too bitter ? > > Thank you. You're probably not going to get a response - there are too many recipes for nocine, and it's unlikely that someone else has precisely the recipe you're using. I've got walnut recipes on my liqueurs site, but I've never actually made any of them, so I can't say. My only thought is that you might have left on the thin inner skin of the nut, which might be really bitter. But I doubt the nut itself would be. In general, sunlight in a liqueurs recipe is to warm up the jar and use some of those high-energy photons to break down chemicals. And dissolve sugar. So one thing is that there's no such thing as a perfect or correct liqueur recipe. Every recipe has room for modification, and quantities and timing are never set in stone. They're guidelines, and if you have limitations, just do your best. It'll most likely come out OK. And if it doesn't, it's at least a learning experience... Good luck, Gunther Anderson |
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"Pinot" > ha scritto nel messaggio news > After putting quartered walnuts in alcohol, the concoction got totaly > black after 24 hours. Is it normal ? > > Does it have to stay on sun all day, from dawn to dusk ? I have > enough sun on my windowsill up to midday. > > I know traditionally green walnuts are picked up on June 24, but I > couldn't get them ad that date, I picked them up on July 18th, but > the June was rainy and without much sun. Will it affect the taste, > will the Nocino be too bitter ? > > Thank you. If you go on It. Hobby giardinaggio, there is a recipe of nocino (perhaps you find with google). Also try to ask them. Cheers pandora |
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Mi e' parso che Pinot abbia scritto:
> After putting quartered walnuts in alcohol, the > concoction got totaly black after 24 hours. Is it normal ? Yes. > Does it have to stay on sun all day, from dawn to dusk ? > I have enough sun on my windowsill up to midday. We keep the bowl out in the sun from about midday to dusk, so you should be fine. > I know traditionally green walnuts are picked up on June > 24, but I couldn't get them ad that date, I picked them > up on July 18th, but the June was rainy and without much > sun. Will it affect the taste, will the Nocino be too > bitter ? Maybe, but you'll have the possibility to work over it when it will be time to add syrup. BTW, if you can find some, use "malvasia secca" instead of water for the sugar syrup, it is a tip from a friend from Parma, and it's nice. -- Vilco Think Pink , Drink Rose' |
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Su Mon, 1 Aug 2005 09:31:57 +0200, Vilco scribb... scrivett... scrisse:
> > BTW, if you can find some, use "malvasia secca" instead of water for the > sugar syrup, it is a tip from a friend from Parma, and it's nice. If you come from Romagna, you can use "Sangiovese" too Paolo |
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Gunther Anderson wrote:
>So one thing is that there's no such thing as a perfect or correct=20 >liqueur recipe. Every recipe has room for modification, and quantities=20 >and timing are never set in stone these lines should be instead --=20 ciao! massimo |
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>> After putting quartered walnuts in alcohol, the concoction got totaly
>> black after 24 hours. Is it normal ? Yes. Beware! The spots are very hard to wash. Also the hands, but I suppose you already know... ;-)) >> Does it have to stay on sun all day, from dawn to dusk ? Some say yes, others say no. I do either way without noticing big differences. I'm not so expert in the extraction chemistry to tell pros and cons of sun >>I have enough sun on my windowsill up to midday. Don't care... >> I know traditionally green walnuts are picked up on June 24, but I >> couldn't get them ad that date, I picked them up on July 18th, but >> the June was rainy and without much sun. Will it affect the taste, >> will the Nocino be too bitter ? Probably yes, but this can be managed simply waiting more time before drinking. And when I say "more time", I mean more than the usual nine months that are required. I've opened just yesterday a bottle of Nocino 2004. And, yes!, the taste is *really* smoother and better than 6 months ago. In your case you'll need a longer "pregnancy", how longer I cannot say. But don't throw away the bottle before a couple of years... -- Ciao, Speck R: Perche' incasina l'ordine con cui la gente normalmente legge un messaggio D: Perche' quotare sotto da' cosi' fastidio? R: Quotare sotto. D: Qual e' la cosa piu' seccante su usenet e in e-mail? |
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Su Mon, 1 Aug 2005 10:03:55 +0200, Speck scribb... scrivett... scrisse:
> > Probably yes, but this can be managed simply waiting more time before > drinking. And when I say "more time", I mean more than the usual nine > months that are required. I've opened just yesterday a bottle of Nocino > 2004. And, yes!, the taste is *really* smoother and better than 6 months > ago. > In your case you'll need a longer "pregnancy", how longer I cannot say. > But don't throw away the bottle before a couple of years... Two years? it's a long tiiiiiiiime! I suggest: - a bottle at christmas, after some long and great lunch... - a bottle on new year's eve... - a bottle on Easter 2006, to confirm "at las my nocino is ready!" Paolo |
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PMF >:
>Two years? it's a long tiiiiiiiime! I suggest: >- a bottle at christmas, after some long and great lunch... >- a bottle on new year's eve... >- a bottle on Easter 2006, to confirm "at las my nocino is ready!" What about the tannin, in case of late harvesting? If it's increasing, waiting sometimes should get things better. If it's just a matter of thickness of the nutshell, then... a hatchet instead of a knife :-) P.S. Cmq, e' proprio vero che piu' sta li' meglio e'... L'ha perfino apprezzato Marcella, lasciandomi a bocca aperta (sulla bottiglia precedente, sei mesi fa, aveva storto il naso) -- Ciao, Speck R: Perche' incasina l'ordine con cui la gente normalmente legge un messaggio D: Perche' quotare sotto da' cosi' fastidio? R: Quotare sotto. D: Qual e' la cosa piu' seccante su usenet e in e-mail? |
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