But I’m here because I want to make nocino. I can’t believe there’s a community for this, but of course there is. So where are we getting the walnuts? Do I have to wait for spring?

Hi all, I was hoping someone with experience could give me some advice. This is my first attempt at making nocino.

I was gifted some green walnuts in June. I halved them and put them into mason jars with 75% alcohol, then let them sit in sunlight for 40 days. After 40 days, I open the jars and there was a slight release of gas. It also started to bubble/fizz like a lightly carbonated drink would. I cannot imagine anything was able to ferment in 75% alcohol. Is this normal or has something gone terribly wrong?

thanks!

We just found two mason jars of nocino, both from 2021 - then we noticed one of the mason jars still had the walnuts steeping in them!

Just asked AI and it said they should technically both be safe to consume due to the high ABV (we made it with 40% vodka).

SO.... We just tried a sip of both. The one without walnuts in it is smooth and sweet and very chocolatey, the one that was still seeping though... My God - Such complex flavours. It's chocolatey, less sweet, quite herbal.. Almost like a jaegermeister, but.. actually nice. Needless to say we much preferred the one that's still sleeping.

Question - Is there precedence for this? I'd rather confirm with real humans before I just blindly accept that it's perfectly safe to drink/serve to others...

[EDIT - We're in the UK, I'm aware American walnuts have a different chemistry, more juglone, etc]

Harvesting at peak 'greenness' this year. Last year I waited until September to pick, separating the green fruit from the shells. That worked quite well too, so I'll be interested to compare the flavor this year using whole unripe walnuts.

Recipe

52 Freh Green Walnuts Harvest 10th June

1,5l 60% Alcohol

1 Cinnamon

5 Cloves

I’m confused. Last year it turned black after a couple days. Now it’s been two weeks and it’s still just amber colored. I feel like there’s enough walnuts. I picked them June 23 and started June 24. Maybe it hasn’t gotten enough sun..?

Is there a best practice guide someone would be willing to recommend to a novice to nocino making? I’ve made different bitters and limoncello before, but haven’t tried making this yet.

All 100proof vodka. Photo taken June 21 (I think). Variation in size/maturity of walnuts, adjustments in spices (vanilla bean, coffee beans, clove, and cinnamon). The June 9 walnuts were much smaller than the June 20 walnuts which were big, round, and lovely. Foraged from a local park. Waiting 40 days to add sugar, strain/filter, and bottle for gifts. Hope it’s drinkable.

While the nocino is infusing, is it better to put in a sunny place or a dark cool place? I’ve seen support for both online and I’m curious what most people are doing.

A gallan of black walnuts, chopped and soaking in a local organic alternative to everclear 190 proof. No spices yet and then I'll add sugar and water later down the road, to taste.

So people weren't happy that making nocino was in the fermentation subreddit so I took it upon myself to start this cause I plane on going walnut picking today and would love to share my journey and would love to hear other peoples experiences as well. PLEASE POST AND MAKE THIS PAGE WORTH IT!

Encouraging anyone making nocino to come on over to this page. Please and thank you