tag:blogger.com,1999:blog-28702549.post2333803523535322861..comments2008-08-12T19:07:05.617-07:00Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-28702549.post-69149701632320882922008-08-12T18:04:00.000-07:002008-08-12T18:04:00.000-07:00What Elise said! Some batches taste pretty good right away, but you're supposed to let it age until at least Christmas. A batch I made 3 years ago is still mellowing, and the one I made 2 years ago is just getting perfect.Anita (Married... with dinner)http://www.blogger.com/profile/16158306976034229048noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-56020364493929369902008-08-07T21:39:23.529-07:002008-08-07T21:39:23.529-07:00Andrea - Just filter it through a mesh strainer lined with cheese cloth.Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-40404786416177094892008-08-07T13:02:00.000-07:002008-08-07T13:02:00.000-07:00Uh oh. I have been eyeing my nocino and wondering if it was time to decant it. I think so. Glad to see Elise's comment that it may mellow over time. <BR/><BR/>So what do I do now? Just filter it through some coffee filters or cheese cloth and bottle it?Andreahttp://andreayaya.typepad.com/rookie_cookery/noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-55004057627155416262008-08-07T08:11:00.000-07:002008-08-07T08:11:00.000-07:00Hi Garrett - My nocino was bitter too, at first. What you tasted at my house had been stored for at least 2 years, during which time the bitterness mellowed. Do don't give up on it.Elisehttp://www.blogger.com/profile/17535761252579791323noreply@blogger.com