I recently got together for a tasting session with a bunch of guys from all around the country to sample some mighty fine sippin' stuff.Pretty cool. One guy flew in from San Francisco and got the long distance award.Fun time by all with 16 plus wives & GFs in attendance.Almost 60 bottles of midnight likker on the table and on the floor with a good sampling of bourbons,scotch, shine and brandies present .

Black Walnut brandy stole the show. OMG ! Like drinking liquid black walnuts with a slight sweetness attached. Dude really should market his skills.

Small world as my old hunting camp in Pa. is only about 15 miles from where we met.

Wish some of you could have been there.

Black walnuts are kind of like blue cheese, people either love them or hate them. I for one love them and have been harvesting them from my grandfathers (now my mom's) farm since I was old enough to walk. I'd love to send you some whole in the shell Denny, but you have me on ignore so I doubt you'll ever see the offer.

Mike

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They are just immature walnuts, with the green stuff still around them. Just read some articles on Dutch and Flemish walnut liquere making. And they say the walnuts should be picked before June 22 while they are STILL GREEN AND STILL IN THEIR OUTER HULLS and need to be macerated before fermenting prior to the distillation process. Results in a very subtle flavor.

yet another skill that I'd love to master. A friend down in Boca Raton has the home distlilation thing nailed. Just recently, I was sampling some of his Mango liquor.

Given the wonderful selection of fruits where you live it may be a good fit for you as well as having a mentor close at hand.

Brandies, infusions, macerations YUM !

I already make Limoncello, with the Meyer Lemons from my tree. What I need to do, and we have discussed this to some extent, is to make a still, and learn how to use it.
Anyone can buy Vodka and soak lemon peels, but I want to make my own spirits.

Then you want make brandy.

Don't discount "soaking" as making a true neutral spirit isn't as easy as it sounds.

Simple but not easy as it takes a few turns at the wheel.

A friend that brews beer talks about wild yeast, methanol hazard with distilling.

And, any secret is now, "Out of the Bag".

Yeasts are everywhere.Methanol hazard with distilling is a non issue with proper protocol.

Don't feel pregnant.

Sam,

This is high on my list, though gin of course. A length of my pickled asparagus (just opened the first jar last week) and I will have close to a home made martini.

I've got 2 friends that really make some great homemade beer. Both of them have their favorite styles, which aren't Pilsners.

I prefer both of their Pils. Very similar to Czech Pilsners I've had. Very smooth. Better than Urquell. Not bitter, like German Pils. More like Staropramen, Gambrinus or Kozel. Good stuff.

They are both completely anal with their ingredients, measurements, sterility, and process.

Sam, the friend I got the Sausage & Herb stuffing from makes Limoncello, too.

http://www.hobbydistillersassociation.org/

Please open the link above and do some reading. Hopefully you will make an informed decision in favor of a fun,wholesome,rewarding hobby and contact your lawmaker.

Best I've had this year by far was blackberry, made right here in the mountains of Southwest Virginia.
But this 'black walnut' product is intriguing I must say. I've an ample supply of producing trees. Just may have to speak with some local producers.