Thank you for sharing watching from New York ❤

So its rly you play it by eye and you can adjust it at any pt. All you want to do is keep the liquid content relstively high so its not necessarily free flowin but nearly to that. This will vary based on elevation, temperature, humidity, seeds, and likely other factors too. So no one can just say "youll need more liquid at X pt". So, what you do is you initially check after mixin it all if it has enuf liquid still; then you cover and wait 6-8 hrs and see if it looks like it needs more liquid. After that you wait for up to 24-48 hrs and it shud be at the pt where all the liquid that can be absorbed is absorbed and if you want to blend it (which i rec you do), then you blend it, addin more liquid if it gets too thick from blendin. Notably you can skip blendin and merely handmix the mustard after that first couple days and let it sit covered in the fridge for about a week longer and it will have fully thickened as much as it can do on its own. At that pt, give it one final mix and add more liquid if desired; if too liquidy... Make more mustard to cut into it i guess heh, not rly much of a solution for too liquidy except to blend it so it can properly emulsify.

Sir what is the difference of ground mustard. The third ingredients. Did not follow. Do I put ground mustard besides yellow and black mustard seeds.

The high vinegar content rly helps to cut the bitter notes and some folks like a slight bitterness nonetheless. But yes, like most condiments; it will only get better with age as the flavours simply have time to enhance and cover up pungent and bitter and earthy notes that are generally undesirable in high amounts

Yes. Also the yellow seeds are milder than the black.

Change the ratio to 4 tbsp yellow and 2 brown. Black is the most spicy

In addition to usin more yellow and less brown, you can use less seeds and more vinegar and youll get mustards closer to yellow mustard (but like not as bland and vinegary as long as you keep some amount of brown and gellow seeds still and not just use like 80% vinegar).

So, when you taste it fresh the flavours may be harsher and more pronounced but not in desireable ways; condiments almost always improve in flavour after just a few days in the fridge, and will often keep aging and improvin in flavour for as long as they can stay preserved from any contamination changin things