Measure the white wine and the white wine vinegar into a glass container (I used a bowl)

Add the 4 tablespoons of brown mustard seeds and 4 tablespoons of yellow mustard seeds to the bowl. Measure the sugar and the Kosher salt into the bowl.

Use a plastic spoon or silicone spatula to stir the mustard ingredients.

Place a piece of plastic wrap or cheese cloth over the top of the bowl. Place the bowl on the counter and let the mustard ingredients ferment for 48 hours.

After 48 hours pour the fermented mustard ingredients into a small food processor or blender. Pulse mustard seeds to combine them with the liquid. Begin to slowly add the water to the mixture a little bit at a time. Pulse between each addition until the grainy mustard is the consistency that you like.

If after adding all of the water you still want a thinner less grainy mustard continue adding water 1 teaspoon at a time and blending. Do not add too much water though. Spicy brown mustard should be very thick and spreadable.

Pour the Whole Grain Dijon Mustard into a glass jar and refrigerate.

Makes about 3 cups.