I cannot give you an aperitif/digestif wine recipe, nor pictures of its preparation, better than William Rubel's instructions for vin de noix, or green walnut wine. His instructions are the ones I follow, as they are just like my family's recipe
Pictured above is my batch from 2004, sweet, dark, and mellow, like a fine port. The longer it sits in a dark cupboard, the better. Enjoy!