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Old 09-05-2016, 02:15 AM
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Default Limoncello guidance please

I need to start some limoncello so it is ready for the fall, and I know the basic process, but Google has failed to resolve some important questions, so :ff: is up:
  • Everclear or 100 proof vodka?
  • If vodka, does the quality of the vodka matter? (As between mid-shelf and top-shelf)
  • Peel the lemons or zest the lemons?
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  #2  
Old 09-05-2016, 02:28 AM
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Default Re: Limoncello guidance please

:undunno:
You could always experiment.

Lemon oils dissolve better in alcohol so if you zest, go for higher proof.

There's basically no difference in vodka quality, if you're adding flavor, the cheapest is probably the best. When in doubt, Smirnoff.
(the 'flavor' of vodka is mostly psychological and slightly based on the water source they use, in blind taste tests Smirnoff often came out ontop of high end (expensive) brands, most likely because they use the plainest water and not magical spring water.)
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Old 09-05-2016, 09:45 AM
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Default Re: Limoncello guidance please

Quote:
Originally Posted by ChuckF View Post
I need to start some limoncello so it is ready for Secret Santa
:fixed:
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Old 09-06-2016, 03:27 AM
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Default Re: Limoncello guidance please

Vodka, cause everclear will kill you. Not just saying that, my SIL and BIL made a few batches. They said vodka was better, more than that I can't tell you.
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Old 09-09-2016, 05:13 AM
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I read some of your foolish scree, then just skimmed the rest.
 
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Default Re: Limoncello guidance please

Looking up some of this because you've made me interested in doing this as well.

It appears, yes zest.
Given zesting can pull bitter parts of the lemon, I think the best advice is to let it rest after it's had its soak. Many bitter molecules break down easily over time, especially in room temp environments, making aging the most important.

I've had experience with this, the most blaring example is a cucumber liquor which tasted bitter and vile at first and was put away as a failure, 6 months later I was surprised when friends at a party found it and were excited drinking it as the bitter taste had vanished and it had a nice cucumber cooler flavor instead. I have since learned that without distillation this is the key principal for diffusion liquor.

Also when sweetening remember to make simple syrup (water and sugar) as sugar doesn't dissolve well in alcohol.
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Old 10-03-2016, 12:40 AM
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Default Re: Limoncello guidance please

Ok, slight delay. I got sick a couple of weeks ago and just got around to doing this today. Here is what I have done:

1. Bought a new zester. The little handheld zester I had that did like 4 little tiny strands of lemon peel at a time is not practical for more than a lemon or two, so I bought this thing. It is fucking diesel and is insanely fast to use it. I'm hoping the finer zesting will increase the surface area and increase the lemon oil uptake. Will have to filter with a coffee filter. I am also going to use it to grate cheese really finely.
2. Bought some Smirnoff 100.
3. Bought a bag of organic lemons. I do not usually worry too much about organic stuff, but since I'll be steeping the peel, I figured organic lemons might have less pesticide or wax or other stuff on the peel.
4. Zested those mofos and put them in a jar with the vodka. They're now in a paper bag in a dark corner where they will remain for a week or two.

At the end I had like 10 zested lemons left over, so I juiced them and made some lemonade.
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  #7  
Old 10-13-2016, 03:48 AM
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Default Re: Limoncello guidance please

Tasting a sample of a sitting bottle, yes, this was a great idea!
Chuck is smart at the boozing.
:lemon:

(Mostly lemon zest gained from using a parmesan cheese grater, and a bit of lemon juice, plus simple syrup added to the tasting).
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Old 10-13-2016, 01:45 PM
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Default Re: Limoncello guidance please

I let the vodka and zest sit for a little over a week and added some simple syrup last week. Honestly just the vodka and zest smelled pretty amazing. Going to let it sit for a couple more weeks before bottling it up (filtering it through a coffee filter).
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Old 10-23-2016, 08:15 PM
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Default Re: Limoncello guidance please

Just bottled the first bottle of this. I am going to only do one container at a time so only what we're going to drink goes into the freezer and the rest can have longer to infuse at room temperature. (Once you actually do the math, a fifth of vodka goes longer than you think - the 750 ml + the water and the sugar.) I did two mason jars worth. I basically poured it into a conical coffee filter, squeezed it through the filter, and then funneled it into the bottle. It is a very pleasing creamy yellow and smells great. I sampled it during the pour and it was very smooth and nice.
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Old 01-13-2017, 08:46 PM
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Default Re: Limoncello guidance please

I :heart: this thread!
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Old 01-13-2017, 08:51 PM
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Default Re: Limoncello guidance please

We could use it for you to give us guidance. :buddha:
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Old 01-13-2017, 08:54 PM
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Default Re: Limoncello guidance please

You can ask questions and if I "like" it - you're golden
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  #13  
Old 01-13-2017, 09:06 PM
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Default Re: Limoncello guidance please

So I did not give the post-limoncello update!

It was good and I gave away maybe 1/4 of it and straight up drank the rest over a few weeks as digestifs. I keep meaning to start some more because it is crazy easy.

Lessons learned:

1. Precise measurement isn't a thing to worry about, but if you are questioning more sugar or less sugar, go with less sugar. I oversweetened a batch.
2. When selecting a container for letting it seep, go bigger. I used 2 1-quart jars. The volume of the water and the sugar adds up. Next time I'm going to use a larger 1-gallon jar. Always use the jar with the widest mouth you can.
3. Easiest way to filter is to just take a regular conical coffee filter, pour in some limoncello from the jar, and sort of squeeze it through by making the filter into a bag. Repeat until filtered.
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Old 01-13-2017, 09:11 PM
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Default Re: Limoncello guidance please

Quote:
Originally Posted by Watser? View Post
We could use it for you to give us guidance. :buddha:
Or the other way round: "Limoncello, guidance please!"
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Old 01-13-2017, 09:24 PM
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Default Re: Limoncello guidance please

Erm, I thought that was what I meant :unwhat:
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Old 01-13-2017, 09:30 PM
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Default Re: Limoncello guidance please

Maybe so. We both got [thanks] so we must both be right!
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Old 01-13-2017, 09:32 PM
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Default Re: Limoncello guidance please

I'll do anything. Just happy to be here. :happysun:
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  #18  
Old 01-20-2017, 06:48 AM
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Default Re: Limoncello guidance please

How should limoncello be ingested?

My parents have a bottle of limoncello from our trip to Italy in 1999 and I noticed it was open when I was home last. I may try it when I go home next.
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Old 01-20-2017, 09:19 AM
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Default Re: Limoncello guidance please

Mr Limoncello is a Mormon so I don't think there will be any ingesting thankyouverymuch.
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Old 01-20-2017, 09:20 AM
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Default Re: Limoncello guidance please

As for your parents' limoncello, very cold (put it in the freezer), neat. Ingest through mouth.
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Old 01-20-2017, 10:04 AM
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Default Re: Limoncello guidance please

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Old 01-20-2017, 10:33 AM
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Default Re: Limoncello guidance please

Kam, really. You can't post that in the limoncello thread without giving us your opinion on where limoncello fits.
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Old 01-20-2017, 10:36 AM
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Default Re: Limoncello guidance please

Quote:
Originally Posted by JoeP View Post
As for your parents' limoncello, very cold (put it in the freezer), neat.
Although ... is it cloudy already, erimir? If it's clear, and you add an ice cube, you will enjoy the wonders of the ouzo effect.
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Old 01-20-2017, 11:59 AM
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Default Re: Limoncello guidance please

Quote:
Originally Posted by JoeP View Post
Kam, really. You can't post that in the limoncello thread without giving us your opinion on where limoncello fits.
Not as awesome as vodka in a plastic jug.
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Old 01-20-2017, 02:06 PM
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Default Re: Limoncello guidance please

Somewhere near the appletini, I'd expect.

Kamilah, I drink my limoncello ice cold and straight up.
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