36924Re: nocino time
- Aug 21, 2006Hi Phil.
Don't mention it.
I'm glad if you will like the taste of nocino.
Don't forget to stir some sugar (I'm used to add 150 gr of it per
lt. of pure alcohol used, but other people use some different
quantities) with the water you think being enough to dilute the
alcohol to the alcoholic degree you like (normally 38 - 40 %, but I
know people that enjoy to drink it at 65 %) and then store in your
cellar till Christmas (in Italy; in GB you have to wait ... what was
the delay? Two weeks? O.K. You are allowed to taste that one two
weeks after Christmas).
Ciao a tutti
--- In Distillers@yahoogroups.com, "PhilipWilson" <pgw@...> wrote:
> I filtered my batch of nocino yesterday, after starting a couple
of weeks later than the italian
> calendar to make up for later ripening in the UK. It's thick,
fragrant stuff, which I hope will
> mellow some with age.
> I also tried something I read somewhere else - adding a bottle of
cheap white wine to the
> walnuts and spices left over after filtering. Wait for a few
hours then filter and sweeten to
> taste for a brown, nocino-flavoured apertif that can be drunk
now. It's very nice, in an
> aromatic, bitter sort of way.
> Thanks, Micio.
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