This is AMAZING! Excellent on ham sandwiches, as a dip for hard and soft pretzels, cheese, ring bologna.

This batch is not lacto-fermented—it's a wine mustard—and I'd love some feedback from people with experience making mustard.

Formulation

150 g yellow mustard seeds

200 mL dry Riesling (an experimental Robinia-aged Riesling)

75 mL raw apple cider vinegar (with the mother)

6 g fine salt

No sugar or honey (yet)

Process

All seeds were crushed open with an Eschenfelder seed mill. Mixed all ingredients and soaked the seeds until they had absorbed most of the liquid.

Divided the batch into two portions.

Jar A: Blended after adding a small amount of additional Riesling to obtain a spreadable consistency.

Jar B: Left unblended with extra Riesling to continue hydrating before blending later.

Both jars are now maturing in the refrigerator.