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Preserving Walnuts by Making Wine

Here's a recipe for Green Walnut Wine. Pick unbruised green walnuts during June. Prepare this wine in June so that will be ready by Christmas. Makes a great gift, too!

40 green walnuts, in their shells, quartered
5 quarts strong red wine
2 pounds white table sugar
1 nutmeg, grated
1 clove
1 vanilla bean
1 quart brandy

Quarter the walnuts. Place in a large container than can be covered. Add the rest ingredients (but NOT the brandy). Cover tightly. Leave in a dark cool room for 50 days, lightly shaking every 2 weeks or so. After the 50 days, uncover. Add the brandy. Let sit for a few moments, then drain the liquid using a sieve and several layers of cheesecloth. Pour the liquid into your prepared (sterilized) bottles - I use a funnel. Leave 1 1/2 to 2 inches of headspace. Seal tightly. Place in a cool dark place for minimum of 6 months. Can store 1-3 years. Refrigerate after opening.

Walnuts are well known for being a great source of amino acids. I wonder if making wine from them changes that? Anyone?

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