Aussiedistiller, Home Distilling, Moonshine, Home Brew

:dance: :dance: :dance: :dance: :dance: :laughing-rolling: :laughing-rolling:

I had a couple from the fridge on sunday night.

Beautiful, although i definately drew bitterness (think seed taste) with the long maceration. Half sugar was about right for me, still very sweet but not cloying. :clap:


Will definately be making this again and sharing it. Need to run the reflux again. :dance:

So you use the zest got any good recipes for the lemon juice .

Yep...freeze the lemon juice and place in ice cube trays ...freeze...use in your next TPW as needed.

There's one of mine down in sugar washes called Lime Vodka. it's a keeper.

just been doing a bit more lemoncello research and came across this, Have never seen this stated before it could be worth a try........

"It’s important that the lemons are just ripe, or even still a little green, because that’s when the skins have the highest level of oils and will make the most flavorful limoncello."
Link below to the page this came from
http://www.charmingitaly.com/limoncello-campania/

There could be something to this as Im begining to think that the best batch I ever made was made with lemons that were "just ripe"

SBB, the tree here is full of "just ripe" and "a little green still" lemons ;-)

Alas lemons are no good to me :sad: :sad: :sad: ......Im all outta netural ..........best ya fire up the Boka

i've got 50l of TPW finished in the fermenters and about 10 l of TPW feints approx 2 l @ 94.5 % of neutral :D

Just stripping my first eva TPW as we speak,anybody try this with a white rum,got heaps of it ATM and got to beat the cook to it before she waters it down for mojito consumption :angry-banghead:

I've played with variations of this a fair bit. 2/3 the sugar works very well. Much easier to over macerate than under. 3 days seems reliable. Depends on the lemons but 1 batch was bittered with 4 days maceration.

I think you need better zest! :crying-blue: :crying-blue: :crying-blue: :crying-blue:

I am going to go for one of these babies :laughing-rolling: :laughing-rolling: :laughing-rolling:

Smoken hot zesting forever (but at a price)
http://www.youtube.com/watch?v=a4ad79SwiLA

And their version of "How to make"
http://www.zipzester.com/news/how-to-make-limoncello/

Just a quick question to all the guru's out there.... what's stopping us from using say 500ml of lemon juice and the same water when adding say 500gm of sugar?
Just that I got 4l ready to go tomorrow,and a fuck load of useless lemons still in the fridge.... But the fridge smells nice :laughing-rolling: :laughing-rolling:

Can ya guess which one is the lemon and which is the orange?
Yum Yum Yum :dance:

What variety of oranges Kimbo???...........and how does it taste????

They were the "free" variety, in other words, i dunno.
it tastes pretty good, next time i will use a little more zest. i also used about 70% of the sugar in the recipe ;-)
( one of those adjust to taste things)

Out of curiosity, has anyone used the juice of the lemons in the sugar syrup to kick the flavor up a notch? Or is that unnecessary?

Just seems a shame to have all the lemons unused.

I sometimes use the juice to make traditional lemonade for the kids.
you will generally get better lemon flavour from the zest as it contains all the oils. all the juice will do is dilute the alcohol ;-)

Made up a batch with 7 Tangerines + 4 Lemons in 1 Litre of 95% neutral and 900g sugar

All I can say is :handgestures-thumbupleft:

Cheers

Brigand wrote:Made up a batch with 7 Tangerines + 4 Lemons in 1 Litre of 95% neutral and 900g sugar

All I can say is :handgestures-thumbupleft:

Cheers

Ooh! that sounds nice :handgestures-thumbupleft: