Artisan Distiller

by **punkin** » Fri Dec 12, 2008 1:04 am

About to start my copy of your maceration Pint. I have a bucket full of green English Walnuts in the freezer i picked during the week. They're a little larger than a squash ball. I'll do some pics to accompony the post when i start the maceration. Maybe next week, maybe after xmas.

by **pintoshine** » Fri Dec 12, 2008 1:35 am

mine turned out excellent. It is almost as good as barrel aging. But more importantly, it added some perk to my step and some stiffness where I needed it. Yes I am getting old and fat. MY 15 year younger red headed wife noticed it before I did. She is appropriately named Joy.

by **punkin** » Fri Dec 12, 2008 2:29 am

Ahh t5hat made me laugh...

i called the Bourbon Girl in when i read your post to have a look. We're in the same situation reversed, shes twelve years my better

She laughed nice and easy, but i could see the fear in her eyes :8)

We reckon we'll get a label printed from my bourbon loving print shop girl with two walNUTS and an iron bar :idea:

I'll drop the label on here when it's done :wink:

by **duds2u** » Fri Dec 12, 2008 6:38 pm

Damn. Now I'll have to go and find me some nuts.

Mind you "The Child Bride" is only 9 months younger than I am.

by **pintoshine** » Fri Dec 12, 2008 6:55 pm

by my calcs, Christmas eve is the date to harvest in the southern hemisphere.

by **duds2u** » Fri Dec 12, 2008 7:03 pm

That give me 11 days to find the blonde virgin

by **punkin** » Fri Dec 12, 2008 7:47 pm

pintoshine wrote:by my calcs, Christmas eve is the date to harvest in the southern hemisphere.

I was a bit worried about them overdeveloping. I did the same calc as you Pint, but was just keeping an eye on em. They are as big as a squash ball, and when cut, you can now feel a little resistance from the developing shell. Certainly an extra push is needed with the knife, and the shell can now be seen as a dark brown line in the fruit.
The rest of the fruit looks about the same as the photo's as far as the ...ummm..nut sack...goes.

Is that about the stage you were at?

by **mtnwalker** » Wed Dec 17, 2008 11:44 am

Wow! That reminds me. I put up 3 half gallon jars of young black walnuts to macerate over a year and a half ago.

Strained one after a month, but the rest are still with the nuts. OOPS/

Best I go see if its salvageable.

Used the danish schnapps method.

by **punkin** » Wed Dec 17, 2008 1:13 pm

mtnwalker wrote:Wow! That reminds me. I put up 3 half gallon jars of young black walnuts to macerate over a year and a half ago.

Strained one after a month, but the rest are still with the nuts. OOPS/

Best I go see if its salvageable.

Used the danish schnapps method.

Is that the one with the sugar MW?

If so, could you document the method here?

Gunna dig some nuts outa the freezer today.

by **punkin** » Wed Dec 17, 2008 6:20 pm

Gunna do the maceration today, Pint, can you just re-assure me that the only thing that goes into the germen one is 505 neutral and walnuts, frozen then chopped?

by **pintoshine** » Wed Dec 17, 2008 6:49 pm

Yes that was all in mine according to the recipe out of the German book.
It is tasty with a touch of sugar after it has aged and diluted. I like it better with out though.

by **blanikdog** » Wed Dec 17, 2008 7:19 pm

I've just gotta do this soon. I'll use the recipe I got from EuroStiller some time back. Been waiting for the local walnuts to be ready and it looks as though the time is nigh. I'll report back on ES's recipe.

Also getting ready to try using Jeruselum artichikes. Ours are growing well - do chokes grow any other way? - and should be ready in about a month.

blanik

by **mtnwalker** » Wed Dec 17, 2008 8:27 pm

punkin wrote:
mtnwalker wrote:Wow! That reminds me. I put up 3 half gallon jars of young black walnuts to macerate over a year and a half ago.

Strained one after a month, but the rest are still with the nuts. OOPS/

Best I go see if its salvageable.

Used the danish schnapps method.

Is that the one with the sugar MW?

If so, could you document the method h

Gunna dig some nuts outa the freezer today.

Hey Punkin,

Again used the Danish schnapps recipe, which is posted somewhere under that title.
No, no sugar.. claimed under that post to be the finest schnapps of all.
Also, it is said to be so strong after the maceration, that it needs to be diluted with 40% almost as many as ten times. Took a sip tonight, Maybe 16 times. Dang strong. Has potential though. Love the color and smell.

Wlill dilute per instructions and forward respense in several days as to original concept, though it is supposed to marry and rest- is that an oxymoron for newly wed's?, for many weeks.

Sorry, but I have been lazy and slack in this.

For the Danish Schnapps, best I recollect, and like PintOShine's, you don't sweeten. Matter of taste. I don't like any sweet drinks myself.
If I want or need calories, I save them for the good stuff. Not sugar!

Let you know how it proceeds.

by **big worm** » Wed Dec 17, 2008 8:37 pm

ok guys give me the name in phonics...lol like toe-may-toe for tomatoes even my wife could not pronounce it ,she worked in a liquer store years ago but never seen it before. i have a black walnut tree that just shits golf balls like a pro, i been folowing this thread and i got to know.
edit... i say its grin-neice

by **mtnwalker** » Wed Dec 17, 2008 8:48 pm

I just call it walnuts schnappps. Walnut, then hold your nose while you sneeze, Scnapps.

Can't answer for the new term.

But cheers anyhow.

Artisan Distiller

GrÃ¼nne NÃ¼sse

Grünne Nüsse

Who is online