How Many Lemons ?

Discussion in 'Recipes' started by fsa46, Feb 13, 2020 at 12:10 PM.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Feb 13, 2020 at 12:10 PM #1

    fsa46

    fsa46

    fsa46

    Supporting Members WMT Supporter

    Joined:
    Oct 5, 2019
    Messages:
    40
    Likes Received:
    15
    Gender:
    Male
    Everyone has their own recipes for Limoncello and I'm curious to know how many lemons do you use per 750 ml of alcohol in your recipe ?
     
  2. Feb 14, 2020 at 6:34 PM #2

    Mike Parisi

    Mike Parisi

    Mike Parisi

    Member

    Joined:
    Oct 17, 2019
    Messages:
    80
    Likes Received:
    25
    Gender:
    Male
    I don't have a specific number. It depends on the size of the lemons. I use the peelings from 2 pounds of lemons for each 750ml of 190 proof Everclear and let them steep for 3-4 weeks.
     
    fsa46 likes this.
  3. Feb 14, 2020 at 8:09 PM #3

    BernardSmith

    BernardSmith

    BernardSmith

    Senior Member

    Joined:
    Dec 27, 2011
    Messages:
    2,952
    Likes Received:
    1,090
    Gender:
    Male
    Location:
    Saratoga Springs
    I use the zest of about 10 lemons but I use vodka (I don't believe that Everclear is legally purchased in NY).
     
    fsa46 likes this.
  4. Feb 14, 2020 at 8:19 PM #4

    Mike Parisi

    Mike Parisi

    Mike Parisi

    Member

    Joined:
    Oct 17, 2019
    Messages:
    80
    Likes Received:
    25
    Gender:
    Male
    It makes a huge difference based on what alcohol you are using.

    190 proof Everclear, like I said, peeling from 2 pounds.
    151 proof Everclear, I would up the lemons to 3 pounds and let steep for 4 weeks
    100 proof vodka, I would stuff as many peelings into the steeping jar as I could and let it steep for 6 weeks.

    I use pounds of lemons rather than number of lemons, because there can be a big difference in size. My 7 Sorrento lemons weighed in at 3 pounds total, and 4 of those lemons were 2 pounds total. They do get pretty big. Had to cut those 4 into 1/8ths to squeeze them.
     
    Last edited: Feb 14, 2020 at 8:30 PM
  5. Feb 14, 2020 at 8:25 PM #5

    BernardSmith

    BernardSmith

    BernardSmith

    Senior Member

    Joined:
    Dec 27, 2011
    Messages:
    2,952
    Likes Received:
    1,090
    Gender:
    Male
    Location:
    Saratoga Springs
    The lemons I can get are about 3 inches top to tail with a diameter of about 2 inches - perhaps 2.5 inches
     
    fsa46 likes this.
  6. Feb 14, 2020 at 8:30 PM #6

    Mike Parisi

    Mike Parisi

    Mike Parisi

    Member

    Joined:
    Oct 17, 2019
    Messages:
    80
    Likes Received:
    25
    Gender:
    Male
    I would go by weight. Let me know how many make up a pund (out of curiosity)
     
    fsa46 likes this.
  7. Feb 14, 2020 at 8:37 PM #7

    BernardSmith

    BernardSmith

    BernardSmith

    Senior Member

    Joined:
    Dec 27, 2011
    Messages:
    2,952
    Likes Received:
    1,090
    Gender:
    Male
    Location:
    Saratoga Springs
    But wouldn't weight be related more to the amount of juice in the lemon rather than the surface area of the zest? I don't drink a lot of lemon juice but if I use oranges - two oranges may be the same size but one that is full of juice may weigh twice the amount of the orange that has a thick pith (albedo), but the area of zest they both supply will be very similar. No?
     
  8. Feb 14, 2020 at 8:43 PM #8

    Mike Parisi

    Mike Parisi

    Mike Parisi

    Member

    Joined:
    Oct 17, 2019
    Messages:
    80
    Likes Received:
    25
    Gender:
    Male
    Possibly. But if you are using lemons all from the same source and all picked at the same time, there shouldn't be much difference in the amount of juice and rind thickness. I think difference in size would make more difference in weight.

    Here are the Sorrento lemons off my tree. As you can see, some are much larger than others -- and definitely weighed more.

    IMG_2854 (1).JPG
     
    Last edited: Feb 14, 2020 at 8:48 PM
  9. Feb 14, 2020 at 9:40 PM #9

    Mike Parisi

    Mike Parisi

    Mike Parisi

    Member

    Joined:
    Oct 17, 2019
    Messages:
    80
    Likes Received:
    25
    Gender:
    Male
    Took a while to find it, but did find a surface calculator for a prolate sphere.

    A lemon 3" by 2" wide has a surface area of 17 square inches
    A lemon 3" by 2.5" wide has a surface area of 22 square inches

    So 1/2 inch wider increases the surface area by almost 30%

    How about 3.5 by 2.5? Surface area is 25 square inches, just about 50% more than the 3" x 2"

    https://www.easycalculation.com/shapes/surface-area-of-prolate-spheroid.php
     
    Last edited: Feb 14, 2020 at 10:05 PM
    fsa46 likes this.
  10. Feb 14, 2020 at 10:03 PM #10

    NorCal

    NorCal

    NorCal

    Super Moderator Super Moderator

    Joined:
    Apr 18, 2014
    Messages:
    2,876
    Likes Received:
    2,732
    Gender:
    Male
    Location:
    Placer County, CA
    I used 50 lemons for 3.5 liters of 160 proof everclear. After 6 weeks we did some trials and the Mrs. said it wasn't lemony enough. Another 30 lemons went in and it sat in the everclear for another 6 weeks. I just filtered it last week and it is FULL of lemon flavor now!
    limon.jpg
     
    fsa46 and Mike Parisi like this.
  11. Feb 14, 2020 at 10:16 PM #11

    joeswine

    joeswine

    joeswine

    joeswine

    Joined:
    Nov 15, 2007
    Messages:
    6,677
    Likes Received:
    1,065
    I use lemon extract ...................simple process as most of you know with everkleer ,the simple syrup to taste.
     

    Attached Files:

  12. Feb 14, 2020 at 10:20 PM #12

    Mike Parisi

    Mike Parisi

    Mike Parisi

    Member

    Joined:
    Oct 17, 2019
    Messages:
    80
    Likes Received:
    25
    Gender:
    Male
    You must mean lemon zest, not extract. Or do you use extract/juice as well as zest?
     
  13. Feb 14, 2020 at 10:28 PM #13

    joeswine

    joeswine

    joeswine

    joeswine

    Joined:
    Nov 15, 2007
    Messages:
    6,677
    Likes Received:
    1,065
    No I use the extract made from the zest extraction sitting in Everkleer, for about a month or more. then add the extract to the simple syrup and what ever else I'm using as a volume maker.
     
  14. Feb 14, 2020 at 10:36 PM #14

    NorCal

    NorCal

    NorCal

    Super Moderator Super Moderator

    Joined:
    Apr 18, 2014
    Messages:
    2,876
    Likes Received:
    2,732
    Gender:
    Male
    Location:
    Placer County, CA
    That is the same zester I use as well, but my lemons are yellow :)
     
  15. Feb 14, 2020 at 10:45 PM #15

    Mike Parisi

    Mike Parisi

    Mike Parisi

    Member

    Joined:
    Oct 17, 2019
    Messages:
    80
    Likes Received:
    25
    Gender:
    Male
    So by extract, you mean the infused Everclear. I thought there was some commercial extract, like vanilla extract, that you buy at the store.
     
  16. Feb 14, 2020 at 10:54 PM #16

    joeswine

    joeswine

    joeswine

    joeswine

    Joined:
    Nov 15, 2007
    Messages:
    6,677
    Likes Received:
    1,065
    Your correct about the color there limes I think but you got the idea.
    Extruding the oils from the zest via the EverKleer gives you a real extract and can last for along time and is dense in flavors .
     
    Mike Parisi likes this.

Draft saved Draft deleted

Share This Page

Group Builder