Air space will cause the alcohol to oxidize.  Therefore you will make the best product by minimizing the amount of air the beverage (of any kind) is exposed to. Choose a jar that will be as full as possible.

On 7/10/2013 10:16 PM, Warren Matefelon wrote:
[log in to unmask]" type="cite">For future reference, what exactly would be a proper sized glass container for this project and where can I expect to find one? Reading all this inspired me to remember that I have a walnut tree in the back yard. The progeny and I went and gathered the walnuts this morning (she was very disappointed that she did not, in fact, get to keep playing with them) and I found that cutting up 30 walnuts filled three normal mason jars up. I mixed the sugar and vodka in a separate pitcher then filled up each mason jar. I'm sure it'll turn out just fine, especially as I chose to use the simplest of the recipes out there. In the future though, if I want to use the cinnamon sticks and clove, I don't really want to have to cut my cinnamon sticks into thirds and put 3.(3) cloves in each jar.

On Wed, Jul 10, 2013 at 12:49 PM, christine lafinhan <[log in to unmask]> wrote:

Thank you very much!

On Jul 10, 2013 12:32 PM, "Ségnat ingen Fháeláin" <[log in to unmask]> wrote:
I think I posted a link to that study, yesterday.   When you speak of the
'Persian' walnut I assume you are speaking of Juglans regia vs. Juglans
nigra (black walnut).     Juglans nigra is the native tree to the area of
Italy where it is made so while it would be an interesting experiment to
compare the two,  the black walnut  is traditionally used.

The original recipe for nocino as a beverage,  I mentioned yesterday is the
recipe from the Italian organization I linked to. The claim being that  it
is a translation of  a manuscript that group has access too.     It was so
old as to be common knowledge by the time Tusser and Hugh Platt were copying
down older recipes.  I don't think much of those two as they plagiarized a
lot of older sources for their information, but I have to grudgingly admit
that most medicinal texts of the period were just reworked versions of old
Greek sources.

There is mention of a medicinal made of walnut in the Herbarius Apuleii.
Culpeper mentions the "green young nuts taken before they be half ripe and
preserved with sugar are of good use for those that  have weak stomachs "
The process of preservation would have involved spirits as well but he
doesn't specify a recipe because that process was such common knowledge at
the time.  But that at least give you a reference to document the use of the
walnuts as a digestif, even though it isn't specifically referred to as

I will be interested in what you think of the preparation made with the
Juglans regia.