Nocino

Monday I tasted the nocino. Unfortunatly, it is not ready. The taste is good, but too sharp and alcoholic. Also, it lacks a deep brown color, probably because the walnuts were a bit too old. Traditionally they should have been picked at night on the 24th of June. In northern France they're picked in the middle of July. Guillaume said I should pull the caps off the demijohns and cover the openings with cloth, then let them sit for 2 weeks. That should let some of the alcohol evaporate and develop the flavor.