Midwest Vintner
Wino
- Joined
- Aug 22, 2009
- Messages
- 1,146
- Reaction score
- 21
we've made pecan many times. there is always alot of waste or it will not taste right. you have to get most of the oil out. we've tried leaving some in, it won't mix and it will seperate.
the wine is delicate, hard to make, lots of work and not cheap, so i'm almost positive no one else will waste their time trying to copy us. the end result, though, is my favorite wine. a light bodied, buttery, light pecan flavor that is somewhat complex.
you guys have some good ideas. maybe there is a way to keep the oil suspended. we've been pondering on what to do with the waste, both the nuts and oil. maybe you could combine them again and make something? i dunno, i'm not much of a cook/baker/etc...
one thing i know, i can't wait to get my business going!!!!!
the wine is delicate, hard to make, lots of work and not cheap, so i'm almost positive no one else will waste their time trying to copy us. the end result, though, is my favorite wine. a light bodied, buttery, light pecan flavor that is somewhat complex.
you guys have some good ideas. maybe there is a way to keep the oil suspended. we've been pondering on what to do with the waste, both the nuts and oil. maybe you could combine them again and make something? i dunno, i'm not much of a cook/baker/etc...
one thing i know, i can't wait to get my business going!!!!!
