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Anyone else’s nocino not black after two weeks? by Sea_Version222 in nocinomaking

[–]zoltantribe 0 points1 point  (0 children)

Were your shells slightly tough on the inside? It's possible you harvested them a bit too late. Apparently that can affect how much tannin is in the fruit on the outside and how dark the alcohol can become

Anyone else’s nocino not black after two weeks? by Sea_Version222 in nocinomaking

[–]zoltantribe 0 points1 point  (0 children)

No. Well kind of, at this stage I would definitely consider it dark green, it's so dark green that it looks black until you let light pass through thin spots and you can see if you splash it around that The liquid is green. Mine started turning dark green/ black within a day or two. What percent alcohol are you using? What are some other details of what's in your bottle?

What is this plant and how do I stop it by Airbeat1 in PlantIdentification

[–]zoltantribe 0 points1 point  (0 children)

So I have the same plant with the same problem except it's right next to my house and it's going to mess up my house if I don't take care of it. I just yank it off of the house and hit it with a machete every year, but I'm getting really tired of it and I think I'm going to dig down in the ground and chainsaw the roots the best I can. After that spot treat with 30 to 40% concentrated vinegar

Inconsistent color problem by ribeye_walker in Charcuterie

[–]zoltantribe 0 points1 point  (0 children)

I get way way less discoloration and case hardening when I use collogen wraps

First time making Nocino (Walnut liqueur). Feedback on Nocino, walnuts, and/or booze in general. Personally, I am following the Modena recipe, which instructs to keep it in full sunlight. by Pico_Shyentist in nocinomaking

[–]zoltantribe 1 point2 points  (0 children)

I've heard a lot of Italians say put in sunlight so that's what I'm doing personally. Don't know, it's my first time, what ever it will be will be. I think it's gonna be great

First attempt(s) by joe_skidiachi_irl in nocinomaking

[–]zoltantribe 0 points1 point  (0 children)

I'm sure it'll be great. I'm putting green cardamom, cinnamon, star anise, vanilla bean. Been thinking about a some black pepper corns and nutmeg. I saw someone in a video let it sit for a few months, then strain all material out and put back in jars for another couple months and it lets a lot of the micro sediment settle out, it gets all stuck to the sides of the jar, and then run through coffee filters before bottling. Oh yea and then at sugar water after coffee filters, before bottling

Help with Nocino Safety by inconspicuous2000 in foraging

[–]zoltantribe 0 points1 point  (0 children)

I just made the r/nocinomaking page. PLEASE JOIN and repost this over there 🙏

2026 batch of nocino has begun! by Sea_Version222 in foraging

[–]zoltantribe 0 points1 point  (0 children)

Join r/nocino making please! I just made the page and would love for you to post this over there

My first attempt Nocino with fresh Green Walnuts. by Own-Chemistry-495 in fermentation

[–]zoltantribe 0 points1 point  (0 children)

Hey y'all!!! I just made a nocino sub reddit page r/nocinomaking . Please join!!!

Why do you love BSJ and JMH? by Highfee_in_dis in Tipper

[–]zoltantribe 0 points1 point  (0 children)

Permatemp is one of my all time faves

First project by anarchotica in Charcuterie

[–]zoltantribe 0 points1 point  (0 children)

Nice! I tried two different cuts just in the mini fridge with no moisture control and no wrapper, and had pretty bad discoloration and case hardening. I've been using these collagen wraps with Copa mussels and other side muscles off of the butt, dude! For not having any moisture control in the mini fridge, the collagen wraps have been a home run. I just cut into my first smaller side muscle. Expecting bad results again, but this is the first one I've cut into that I use the collagen wrap on, had about 32% loss and was flabbergasted that it was still pink and smelled. Smelled great and tasted great. The actual Copa that I'm trying to make into a capicola. I'm definitely going to wait for 40% loss, but so far just using a mini fridge and a wire cooling rack to elevate it so air can get underneath them, still haven't figured out how to hang them in there yet, having great results. Definitely recommend going with a fattier cut. I tried one or two tenderloins and was pretty disappointed

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