Newsgroup: it.hobby.cucina
Titolo: 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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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

 ha scritto nel messaggio 
news:pmjtr2...@user.aioe.org...
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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 

 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' 

 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

and timing are never set in stone
these lines should be instead
-- 
ciao!
massimo

> 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?

 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

- 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)
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precedente, sei mesi fa, aveva storto il naso)
Non vorrei sembrare sgarbato, ma quando la signora inizia a flirtare
con la boccia dell'alcool e' un brutto segno :-PPP
Ciao,
G.

:
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Beh, ho ancora 47 giorni per rifletterci... :-))
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