10ozgreen unripe black walnuts, about 12 medium sizedthey must be soft enough that you can cut them in half easily. I like mine the size of small ping pong balls.
225MLbrandyscant cup
1125MLred wine1.5 bottles
Aromatics (can be varied to your taste)
3cloves or allspice berries
Small handful of dried or fresh Galium triflorum leaves
3strips of lemon peel
100-200gramshoney or maple syrupor to taste
Instructions
Walnut Maceration
Wearing gloves, halve the walnuts, then combine with the remaining ingredients in a half gallon glass jar you've meticulously cleaned and has no residual smells from other projects. Allow to macerate/rest for 30 days.
If you're unsure about the sweetness, start with 100 grams of honey or maple syrup, then adjust it with more when it's done aging until you like it. If you like sweeter tipples, add the whole 200 grams.
Storing
Strain, store in jars or corked bottles and keep in a cool dark place for at least 6 months.
As it ages, taste the liquor occasionally to get a sense of how the tannins mellow over time. I think they’re best opened near the end of the following winter.
Serving
Serve the walnut wine after dinner as a digestif as you would sherry or port. It's also good with charcuterie and cheese.