Recent content by fsa46

Thought I'd pass on an interesting observation because of all the help you gave me.. I always made my Limoncello and Orangecello at 33% alcohol, that's the reason for the original post. I forgot what it was or how to figure it out. I always kept it in the freezer. However, it was a little tough...

Thank you so much for the replies, I really appreciate it. How about one more try ? How much water would be needed to get an 28% alcohol using the same amount of alcohol in the original post ? At 77 and no longer on top of my game this is so much easier. Thanks for all your help.

I know there's a specific forum for this but it doesn't get many views, so please forgive me. What is the alcohol percentage if I mix 1.75 liter of 95% alcohol with 3 1/2 qts. of water.

What specific gravity do you finish your limoncello at ? I finish mine at 1.07 to 1.08, just curious what others are doing . Happy New Year ( 2024 ) to all our members.

Although we all love SP when finished and back-sweetened, I've read where some age it . How long do you age it and how much of a difference does it really make ?

Well it's been two year since jg started this post about SP being his best seller and I understand why. Although I have replied a couple time on this thread through the years,I would like to add a couple more thoughts After making my first batch of SP we all enjoy it so much that I no longer...

I made a post the other day asking if anyone leaves their SP in the "primary" until almost dry before racking into the "secondary". I didn't get any replies, but the reason I asked is because this batch was rocking and a rolling. Well, today is day 7 and the SP is .998. I racked into the...

Does anyone leave their SP in the primary until dry or almost ( 1.000 ) dry, before transferring to the secondary ?

Never noticed any using Sparkolloid.

"Thank You"

Now that Welch's is no longer making the frozen concentrates, what frozen concentrates are you using that DOESN'T HAVE PRESERVATIVES in it.

When fermentation is complete , what I do is..... , stabilize, add the extra lemon juice,back-sweeten and degas. I degas two days in a row, then add the Sparkolloid. ALWAYS degas BEFORE adding the Sparkolloid for the best results.

Yup, that's the post I was referring to that had me make the change. Thanks for finding the post, and a big " Thank You" to Jovimaple for making the original post.

I might add, I have made over 100 gallons of SP since I found this site and SP recipe. Although we all really enjoyed the SP using the original recipe, there is no comparison using the extra bottle of lemon juice. Give one batch a try and you may never go back.

After reading a post from another member ( I don't recall his name ) using an extra bottle of Real Lemon juice, I decided to try it and the results were outstanding. What I did different was to use one bottle of juice at the start, then add the second bottle at SG 1.05. I added the last two...