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:
> 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] <mailto:[log in to unmask]>> wrote:
>     Thank you very much!
>     N
>     On Jul 10, 2013 12:32 PM, "Ségnat ingen Fháeláin"
>     <[log in to unmask] <mailto:[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
>         nocino.
>         I will be interested in what you think of the preparation made
>         with the
>         Juglans regia.
>         YIS
>         Ségnat