hello to you all -HELP

by **iamskippy** » Mon Dec 16, 2013 3:59 pm

This year we went to France and was given "home made" Limoncello. I was in heaven.
I have a recipe, but cannot buy "clear spring grain alcohol" 190 proof in South Australia
I have very limited ideas on distilling and have no equipment. I cannot afford a virtual professional system.
I am nearly 70 year old, hence I don't buy green bananas anymore.
I have been brewing (albeit - Coopers) for 30 years.
Any help really appreciated.
Regards,
Allan

by **Frothwizard** » Mon Dec 16, 2013 4:21 pm

Well for what you want, you'll be wanting a Reflux Still for starters, which is a bit more involved than your basic pot still.

Getting a high ABV% that's 'tasteless' requires a super clean distill at a higher ABV than most pot stills can afford you.

Downside: Reflux stills are more expensive.

Perhaps keep an eye on the For Sale section of the forum: viewforum.php?f=14

..and you may just snag a bargain.

by **Zak Griffin** » Mon Dec 16, 2013 4:27 pm

Welcome to the forums, Skip.

You will want a reflux still to make limoncello... A pot still won't produce the clean, 190 proof spirit that you need.

Your brewing experience and equipment will come in handy, the fermentation process is the same...

by **Andy** » Mon Dec 16, 2013 4:44 pm

hi allan

my family has made limoncello for a few years with normal vodka.
the recipe we use is:
zest of 8 lemons
1lt vodka
combine and store in a dark place for 30 days
add 250grams of sugar
shake every day until sugar is dissolved
strain into clean bottle.

its 10 times better then any pre-made limoncello bottles. give it a go and see what you think. it might be a bit more of a "yellow banana" for you instead of starting to distil.

but there is grain alcohol at dan murphys- i think adelaide. south Australia will sell it as well. the link is provided below.
http://danmurphys.com.au/product/DM_905 ... t-95-500ml

by **SBB** » Mon Dec 16, 2013 6:35 pm

Dan Murphys sell a very high proof ethanol / vodka type substance, which should be perfect for the job its up around 85-90%abv, its a bit pricy but should be ok if you only want to make small amounts of Lemoncello, I forget the name of the stuff but the staff should be able to help you.
Edit: this is the gear here , its higher than I thought, they claim 95%.
http://danmurphys.com.au/product/DM_905 ... t-95-500ml
This amount will go a fair way, should get you almost 2L of lemoncello from memory, look around at a few recipes, they are many and varied.
The one on this forum works well in my opinion, Quality and type of lemon makes a difference to the end product. Ive also read that using "just ripe" lemons works better , but have yet to try that myself.

by **Smbjk** » Mon Dec 16, 2013 7:52 pm

Andy wrote:hi allan

my family has made limoncello for a few years with normal vodka.
the recipe we use is:
zest of 8 lemons
1lt vodka
combine and store in a dark place for 30 days
add 250grams of sugar
shake every day until sugar is dissolved
strain into clean bottle.

its 10 times better then any pre-made limoncello bottles. give it a go and see what you think. it might be a bit more of a "yellow banana" for you instead of starting to distil.

but there is grain alcohol at dan murphys- i think adelaide. south Australia will sell it as well. the link is provided below.
http://danmurphys.com.au/product/DM_905 ... t-95-500ml

:text-+1: great post andy. Sometimes you don't need a still just some simple help to get the job done :handgestures-thumbupleft:

by **BackyardBrewer** » Tue Dec 17, 2013 4:27 pm

I strongly disagree with putting your lemons on higher abv than 45%.

If you want you can make this with any top shelf vodka, but using rectified spirit you're pulling out unwanted oils and flavours.

As others have described - you get a dish washing liquid style aroma and flavour.

And 30 days? Nope sorry I use a recipe relied upon for generations by Italians and it could not be simpler. I would never leave peel in contact with spirit for 30 days.

1 litre 40% neutral alc (vodka if you will)
500 mls sugar syrup (cup of water, cup of sugar boiled until clear, then stored in fridge)
The peel of 8 lemons with NO pith (the white stuff)
Combine the peel and the neutral
Age NO MORE than 5 days on peel
Add to the sugar syrup
Now (and this is the important part) rest in a dark cool spot at least two weeks. The longer you rest it after this point the better it gets, not more time on the peel.

Now serve ice cold.

by **SBB** » Tue Dec 17, 2013 8:26 pm

BackyardBrewer wrote:but using rectified spirit you're pulling out unwanted oils and flavours.

Nothing wrong with diluting it down to though.

by **BackyardBrewer** » Sun Dec 22, 2013 9:53 am

SBB wrote:
BackyardBrewer wrote:but using rectified spirit you're pulling out unwanted oils and flavours.

Nothing wrong with diluting it down to though.

I don't reckon that works, it didn't for me. The batch I left too long on the peel was unsalvageable with any amount of cutting and diluting. End up turfing it:(

Just done a batch of this recipe using oranges and it's fantastic. Like poor mans Cointreau.