Limoncello, take 2

Discussion in 'Recipes' started by Kraffty, Mar 20, 2017.

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  1. Apr 21, 2017 #61

    Boatboy24

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    Let it mellow for a few weeks, then throw it in the freezer. With warmer weather approaching, its the perfect accompaniment for an evening on the deck.
     
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  2. Apr 21, 2017 #62

    wineforfun

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    Did you follow Mike's recipe or go at it differently?

    Bottles look good.
     
  3. Apr 21, 2017 #63

    wineforfun

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    Either this week or next I am going to try Mike's recipe using oranges and 1 vanilla bean. Kind of a orangesicle-cello. Picked up the oranges and Everclear last night.

    See what you started Mike. :)
     
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  4. Apr 21, 2017 #64

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    yep, that's the plan, it is very strong and very sweet...!! :h

    Somewhat, just changed the ratio a bit but for the most part yes. I think I ended up using about less than a glass jar of simple syrup.
     
  5. Apr 26, 2017 #65

    wineforfun

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    Well, here we go with the "orange-creamsicle-cello". 12 oranges, 750ml Everclear, 1/2 split vanilla bean.

    Resized_20170424_194942.jpeg
     
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  6. Apr 26, 2017 #66

    Kraffty

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    @wineforfun that sounds really good. I understand in italy they do a version of limoncello cocktail with cream mixed in.
    Mike
     
  7. Apr 26, 2017 #67

    wineforfun

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    Well, I will most definitely keep you posted. I hadn't thought about the vanilla bean addition until running across an article on the interweb.
    It is a lot of work peeling and de-pithing all the fruit, as you well know.

    Pretty much just sticking to your limoncello recipe, as far as quantities, simple syrup ratios, etc. It has a very deep orange color already after two days. I think that Everclear really extracts things. Makes me wonder what it is "extracting" from our insides when drinking. :)
     
  8. Apr 26, 2017 #68

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    I was checking my rather small batch of limoncello yesterday and is a bit "goopy" or syrup-like when I put the bottle upside down and vice versa. I know I didn't add too much simple syrup but maybe I did..the alcohol smell and taste is a bit strong...:ft
     
  9. Apr 26, 2017 #69

    joeswine

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    There is another way,in a ball jar place the zest only of 6 to 8. Lemon's add ever kleer to fill the ball jar,let it sit for a month,have at the ready simple syrup,and everkleer,add the zest and contents of the ball jar to a medium size pot,the add the balance of syrup to everkleer to taste,now you made it to your taste ,this Never failes.
     
  10. Apr 26, 2017 #70

    Stevelaz

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    I was just turned on to some homemade limoncello, however it was made with orange, orangecello. It was awesome! They make theirs with Vodka and swear by it, and i have to agree with how good it was! They told me to use a mid-grade vodka such as Smirnoff because its a waste to use a higher end vodka because the taste will not matter. I was thinking if you use a higher end vodka, such as grey goose, it could only be better. They gave me the recipe and i will be starting a batch soon.

    Anyone else use vodka instead of the grain alcohol??
     
  11. Apr 27, 2017 #71

    joeswine

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    Yes, vodka is softer then ever kleer to us it's a ma5ter of preference, nothing more.
     
  12. Apr 27, 2017 #72

    cmason1957

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    I started mine on Sunday with vodka. Like Joe says matter of preference. I don't care for the bite and harshness of Ever kleer.
     
  13. Apr 27, 2017 #73

    Stevelaz

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    What vodka did you go with?
     
  14. Apr 27, 2017 #74

    cmason1957

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    I couldn't tell you. My daughter got married about a year ago. She bought a 1.75 litter bottle to take on the party bus. It may have been the only alcohol not consumed on the bus, it wasn't even opened. I also added a small amount of Costco Vodka, maybe 500 ml. And 30 lemons
     
  15. Apr 27, 2017 #75

    wineforfun

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    Guessing maybe your ratios are off somewhat then. Mine turned out spot on doing it as Mike has written on page 1, second try.

    Resized_20170426_184838.jpeg
     
  16. Apr 27, 2017 #76

    Stevelaz

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    How the heck do you not know what you used in your own recipe? You just dont want to give up your secret! LOL.. :ft Or maybe its a low grade vodka? lol... Il probably go to binnys today for my batch... i was just trying to get other input as to using lower grade vs higher grade vodka...
     
  17. Apr 27, 2017 #77

    wineforfun

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    No, both of mine are with Everclear. I see a lot of the DIY recipes out there use vodka. There are also a few with Everclear. I went with Everclear on mine since Mike had already done the "leg work" with the two. Since I have never had any "cellos" (pretty sweet drink for my liking),I went with his experience and the Everclear.

    As far as what vodka to use, I stick to the adage, garbage in, garbage out. Now I wouldn't be buying Grey Goose, but I wouldn't be using $5 750ml vodka either.

    My other issue using vodka, outside of Mike's recommendation, was with 50% (100 proof) vodka, in the end your finished product will only be approximately 16%+ ABV. I wanted something higher.

    I may do a batch with vodka to compare. For now, I am done as I will have plenty. I don't drink much of it, mostly gift it. And, it takes quite a bit of time to peel and de-pith all that fruit.
     
    Last edited: Apr 27, 2017
  18. Apr 27, 2017 #78

    Stevelaz

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    Well, the vodka used in my friends batch that i liked was smirnoff, and like i said i liked it very much.. and i did catch a buzz after a few..lol, so maybe i will go with that, i think smirnoff is midgrade, right? I drink Grey goose at home when i make martinis and other drinks...
     
  19. Apr 27, 2017 #79

    wineforfun

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    Yes it is. I use it or Svedka or New Amsterdam when making baking extracts.
     
  20. Apr 27, 2017 #80

    Stevelaz

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    Baking extracts?? Don't get me started!! :slp
     

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