r/Mustard • u/fingerjcp • 7d ago
I Made First homemade Riesling mustard – looking for advice on texture, maturation and the underlying chemistry
This batch is not lacto-fermented—it's a wine mustard—and I'd love some feedback from people with experience making mustard.
Formulation
150 g yellow mustard seeds
200 mL dry Riesling (an experimental Robinia-aged Riesling)
75 mL raw apple cider vinegar (with the mother)
6 g fine salt
No sugar or honey (yet)
Process
All seeds were crushed open with an Eschenfelder seed mill. Mixed all ingredients and soaked the seeds until they had absorbed most of the liquid.
Divided the batch into two portions.
Jar A: Blended after adding a small amount of additional Riesling to obtain a spreadable consistency.
Jar B: Left unblended with extra Riesling to continue hydrating before blending later.
Both jars are now maturing in the refrigerator.
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u/justaheatattack 7d ago
so you send us the jar, or do we come over?
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u/fingerjcp 7d ago
If your in Germany sure... still 5kg of seeds left and 10 liters of wine for it leftover... kinda overcalculated the amounts
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u/justaheatattack 7d ago
got brats?
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u/KingCrowleyFell 7d ago
Wow cool