07/14/2026
I decided the other day to try making Nocino using I ripened black walnuts with the addition of spices and sweet woodruff. After discovering that my “spot” to collect the walnuts was no more my fellow foraging friend pulled through for me and graciously shared some of his black walnuts with me. These will go to rest in a cool dark place for the next month until it is time to strain and add some maple syrup and water, then the tannins need to mellow out for roughly another six months. I hope this turns out. Thanks again Rick Irwin.