Limoncello Recipe Discussion

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Re: Limoncello Recipe Discussion

Postby orcy » Wed Jul 19, 2017 7:23 pm

Tipsy, i havent worked out how to syrup the 36 percent yet. Might be enough water for sugar to disolve. I see more experiments in my future.

And in our house, drinking strength is 30 to 40 percent.
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Limoncello

Postby Ned » Sun Dec 09, 2018 8:32 pm

Keen to make Limoncello from the recipe on the forum by Brigand :- Quote
"This is a recipe my aunt gave me for Limoncello - she got it from relos in Southern Italy"

1 Litre Neutral 80%-95%
14 Lemons
1kg Sugar
1 Litre Water.

Q1. After maceration for 10 days. Can you drink it straight away ?
Q2. Am I correct in that you need to keep it in the freezer.
I am using 95% vodka and will dilute it to 40% although I see most commercial Limoncello is about 34 %.
Any thoughts on that.

Thanks :text-thankyoublue:
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Re: Limoncello Recipe Discussion

Postby RC Al » Sun Dec 09, 2018 8:42 pm

You can drink most neutral based drinks straight away, but as with every thing distilling, time to sit and mix plus the odd airing, makes it better :handgestures-thumbupleft:
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Re: Limoncello Recipe Discussion

Postby Ned » Mon Dec 10, 2018 6:49 am

:text-thankyoublue:
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Re: Limoncello Recipe Discussion

Postby deerndingo » Tue Sep 17, 2019 10:36 pm

Hi, I peeled a bunch of lemons, removed any pith and addeput them in 600ml of 95%ABV with a view to making about 2 litres of Limoncello. I also added the lemon juice.

Any experience with the addition of the juice???
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Re: Limoncello Recipe Discussion

Postby db1979 » Wed Sep 18, 2019 6:28 am

You're probably wasting your time with the juice as the flavour in the zest is so much stronger. Let us know how it goes though.
When you said you peeled them, did you remove the entire peel and then take off the zest from the rind? I think I tried this once but found it much easier to remove the zest while the lemon was whole.
Fantastic recipe, if what you've done doesn't work out, try again. If you stick to the recipe and make sure no rind makes it in, you'll have a very nice drink.
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Re: Limoncello Recipe Discussion

Postby deerndingo » Wed Sep 18, 2019 10:20 am

Hi, I peeled the lemons using a potato peeler. I have about 6 peelers and chose one that peels very thinly. I then used a very sharp knife to shave any remaining pith.
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Re: Limoncello

Postby BSC_Kilby » Wed Sep 18, 2019 1:20 pm

Ned wrote:Keen to make Limoncello from the recipe on the forum by Brigand :- Quote
"This is a recipe my aunt gave me for Limoncello - she got it from relos in Southern Italy"

1 Litre Neutral 80%-95%
14 Lemons
1kg Sugar
1 Litre Water.

Q1. After maceration for 10 days. Can you drink it straight away ?
Q2. Am I correct in that you need to keep it in the freezer.
I am using 95% vodka and will dilute it to 40% although I see most commercial Limoncello is about 34 %.
Any thoughts on that.

Thanks :text-thankyoublue:


I've made bucket loads with a similar recipe to this, using about half the number of lemons. The other bit that's missing here from the recipe I've used is you macerate in 95% neutral for 2 weeks, then you strain that off and leave it, keeping the peel. Put the peel in a new container and make your sugar syrup over the peel and let that sit for a week and you strain that. Cut your macerate to about 40% and then dilute with lemon-infused sugar syrup to taste. Water and ethanol are both solvents with different levels of effectiveness, so by using the hot water you will extract different things to the neutral on its own, and the mixture of the 2 is heaps better than infused neutral alone. Most people seem to like it at about 25-30%. You'll probably need to keep it refrigerated if it's below 30% or you may find little dots form in the liquid, which is mould. There's no harm in making it closer to 40%, it'll just seem more tart, from memory.
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Re: Limoncello Recipe Discussion

Postby benner » Wed Sep 18, 2019 4:33 pm

I saw an interesting Limoncello recipe that had Russian Tarragon infused with the zest. I'm going to give it a go when the Tarragon grows,it starts out very green. Update when I've done it.
Last edited by benner on Wed Sep 18, 2019 4:35 pm, edited 1 time in total.
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Re: Limoncello Recipe Discussion

Postby deerndingo » Sun Sep 29, 2019 9:40 am

db1979 wrote:You're probably wasting your time with the juice as the flavour in the zest is so much stronger. Let us know how it goes though.
When you said you peeled them, did you remove the entire peel and then take off the zest from the rind? I think I tried this once but found it much easier to remove the zest while the lemon was whole.
Fantastic recipe, if what you've done doesn't work out, try again. If you stick to the recipe and make sure no rind makes it in, you'll have a very nice drink.


Addition of the juice made the Limoncello very tar. Depends what your taste is but I love it. It's that good you can only have one. It gives your tongue a huge dose of sensation. The commercial stuff just seems so dull after tasting my new batch.

Thanks for the advice
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Re: Limoncello Recipe Discussion

Postby BigRig » Mon Sep 30, 2019 8:22 am

I just picked 200 lemons. Gonna give this recipe a go. Might try some with juice added for the tart.

Slightly off topic but I did a 50/50 with lemon and mandarin peel and it was very nice. Also had the tart.
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Re: Limoncello Recipe Discussion

Postby deerndingo » Mon Sep 30, 2019 2:45 pm

BigRig wrote:I just picked 200 lemons. Gonna give this recipe a go. Might try some with juice added for the tart.

Slightly off topic but I did a 50/50 with lemon and mandarin peel and it was very nice. Also had the tart.


How much Limoncello are you making. To my reckoning you could make 40 Liters of the stuff with 200 lemons.

How did you remove pith from mandarin peel. I found it's just too delicate to remove and leave oil skin.
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Re: Limoncello Recipe Discussion

Postby Lesgold » Mon Oct 07, 2019 5:00 pm

Hi Folks

Almost finished drinking my first bottle of limoncello. I only had three days to make it as family were coming down for the weekend. The other issue was the neutral I made had been watered down to 41%. Took a litre of this neutral and soaked the peel of 10 Eureka lemons for 3 days. After the three days, the peel had been bleached to a white colour. Strained and filtered the liquid before adding about two thirds of a pack of schnapps base to the brew. Thought I was wasting my time but was pleasantly surprised with the end result. Will try the same method again but use sugar instead.

Cheers

Les
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Re: Limoncello Recipe Discussion

Postby brisvalleymoonshiner » Wed Oct 09, 2019 7:30 am

Try using 1ltr of 90+ abv neutral and add the rind of approx 18 lemons and sit in a cool dark place for 3 months. then add water to bring it back to approx 40%. Add the water over a week or 2 and then add your syrup. Strain the rind off and let sit for another couple of weeks in the freezer. :handgestures-thumbupleft:
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Re: Limoncello Recipe Discussion

Postby BigRig » Fri Oct 11, 2019 9:49 pm

deerndingo wrote:
BigRig wrote:I just picked 200 lemons. Gonna give this recipe a go. Might try some with juice added for the tart.

Slightly off topic but I did a 50/50 with lemon and mandarin peel and it was very nice. Also had the tart.


How much Limoncello are you making. To my reckoning you could make 40 Liters of the stuff with 200 lemons.

How did you remove pith from mandarin peel. I found it's just too delicate to remove and leave oil skin.


I do the picking and father does the peeling using one of those corn plane shaver things, I couldn't be bothered with the fiddly stuff but he manages.

We use 8 lemons per litre so lookin at 25L before diluting. We found using any more than 8 didn't really make much difference.
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