Aussiedistiller, Home Distilling, Moonshine, Home Brew

Has anyone done this to make Limoncello - suspending the lemon technique? Is it worth it?
http://gizmodo.com/how-to-make-the-best-limoncello-youve-ever-had-1533528095

Since I've got so many lemons, I might actually make a batch each of both method and report back

Its worth a shot. Going to run a tpw on Saturday so ill give it a go Sunday.

Just put mine on now
my lemons are huge organic ones and 1L of 83% neutral didn't even cover all the zest, so I upped it to 1.25L (which just covered them)
As for the suspension technique, I underestimated the size of my lemons and can't even get them into the jar I was going to have them in
So I've got 1 lemon each above 375ml of neutral in 2 separate jars

Half way through writing this I went to transfer the 2L of shitty 40% turbo that was sitting in one of the containers, and put it in a 4L drink dispenser with a plastic tap (didn't care about the plastic, it was getting used for a sac run)
I went to go put the drink dispenser over on another cabinet and stumbled, the jar flew out of my hands and busted against the wall...
So I just spent 30 minutes soaking up turbo neutral and vacuuming up glass from carpet :angry-banghead:

FireKitty wrote:Has anyone done this to make Limoncello - suspending the lemon technique? Is it worth it?
http://gizmodo.com/how-to-make-the-best-limoncello-youve-ever-had-1533528095

I have a jar of this aging atm :) will report back later

I'm thinking I should maybe add a little more neutral since my lemons were so huge
this is with 1.2L of neutral and it's still not quite all covered

Just add it to neutral as a concentrate :handgestures-thumbupleft:

Just had a little tester, mixed 10ml limoncello, 10ml water and a teaspoon of sugar
it's a bit bitter, so I think I might have gotten a little bit too much of the pith in there
Will add a bit more neutral to make 1.5L and hope that it smooths it out a little

A lot of places recommend once you've mixed the lemon neutral/water/sugar syrup together, to allow it to mature and mellow out over the period of a month... Admittedly half of my bottle didn't even make it to the 1 month maturation mark, but just given it another taste now, is definitely much better and most of the bite has gone, although I must admit mine is VERY sweet, which helps cover my imperfect neutral :handgestures-thumbupleft:

Just chucked a jar of this on.
Looking forward to seeing/tasting the results.

Need to get another TPW in to try this

Darn this site once I saw this recipe


I just couldn't let it go

Me either, i love this stuff and so does the wife :happy-partydance:

Just finished a batch today.

Hi all..I have not read the whole thread, and i apologise if i am covering old ground but I thought I would share some of the techniques which we use to make our lemon vodka....I do not call it lemoncello as there is no sugar..... we get a very clean taste by using the best azeotrope for the infusion...the skin is removed using a fine micro plane... no pith is taken at all....then after a few days of masceration, the spirit is broken to drinking abv with a combined simple syrup of Stevia and water... you will find the resulting spirit delicious in summer with tonic...can be used in many cocktails.
Cheers
Doc

That's an interesting one Doc. I would never have thought to try this with Stevia instead of sugar but I really like that idea. The calories don't bother me too much but I dislike the mouthfeel of heavily sugared drinks and hate the way you can almost feel your teeth melting!
I'm hoping to get a batch of lemons coming my way soon from a colleagues property so will be giving the recipe a try ...

Benny the mouthfeel is considerably thinner and more refreshing without sugar...the spirit is lighter on the palate and I think much more refreshing... works as well with navel orange or tangello. Also as a diabetic it is a great substitute for the sugary spirits.
Doc

Thanks Doc I will be sure to give it a crack when I have enough decent neutral and a big bag of lemons! :handgestures-thumbupleft:

Ive been making Limoncello for the last 8 years following a recipe from a Italian friends Grandfather, Im a Chef and have worked for a lot of Italians and they all love it. This is my recipe.
1L 90% neutral
Zest of 10 Lemons(use a microplane, very, very lightly no pith)
Leave for 1 month
Strain through coffee filter
Dissolve 150gm white sugar in 1L of water and cool
Mix well and leave in freezer for 2 days
Drink and enjoy

Lots of ice
1 shot of Gin
1 shot of Limoncello
Top up with tonic water
Cant beat it on a hot summers day!

So yesterday I picked up two large punnets of strawbs for $1.50 each! Bargain.
Today I'm driving along and see a lemon tree jam packed! Stopped and knocked on the door and the lovely lady there told me to take as many as I like! Needless to say I did and got my first ever Lioncello started as soon as I got home!
Rind of 16 lemons in about 1100ml of 92ish percent neutral :handgestures-thumbupleft:

TasSpirits wrote:Ive been making Limoncello for the last 8 years following a recipe from a Italian friends Grandfather, Im a Chef and have worked for a lot of Italians and they all love it. This is my recipe.
1L 90% neutral
Zest of 10 Lemons(use a microplane, very, very lightly no pith)
Leave for 1 month
Strain through coffee filter
Dissolve 150gm white sugar in 1L of water and cool
Mix well and leave in freezer for 2 days
Drink and enjoy

Lots of ice
1 shot of Gin
1 shot of Limoncello
Top up with tonic water
Cant beat it on a hot summers day!

plus 1 for that been drinking it all week :oops: