Big Batches
My brother and myself wanted to make mustard last summer for a dinner we were preparing. As we adjusted the recipe and added ground mustard, vinegar etc., it grew. As the liquids soaked into the powder, it grew. Because it seemed to get bitter as it sat we would add sugar and wine and it grew some more. We ended up with about a quart and a half of mustard. About 5 pints more than we needed. We used it for months although I felt the recipe was so so.
If anybody has a good recipe for a brown or stone ground mustard I would appreciate it. We also like horseradish mustard. I purchased some 'Real Hot" mustard in Toronto CA from a mustard maker at the St. Lawrence Market (Kozlik's Gourmet Mustards, formally Mustard Makers, I think) and it sparked the notion we could make some ourselves.
If you ever get to Toronto, make sure to visit the St. Lawrence Market. It is a paradise for foodies. Anything you could imagine from fresh meats and seafood to 20 or so types of rice and 20 or so types of olives, jerkies, sausage, smoked, specialty just about anything. Now I want to go back and visit.
Bryan