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Old 02-13-2007, 02:30 AM   #1
Spearo
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Default Limoncello

I'm sitting on the couch relaxing, content in the knowledge that the sweet stout I brewed last night has started bubbling a couple of hours ago. I am also sipping some of my homemade Limoncello. If you are looking for a diversion from making another batch of brew, you should try making some Limoncello. It's a great sipping liquor. I don't make mine as sweet as the commercial stuff. If you want to make some, make a lot. Once your friends/family find it, it's gone.

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Old 02-13-2007, 02:32 AM   #2
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So, where's the recipe already????

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Old 02-13-2007, 02:33 AM   #3
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tease...........

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Old 02-13-2007, 02:33 AM   #4
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You can have it...but. How can I attach a file?

Sorry for the newbie question.

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Old 02-13-2007, 02:35 AM   #5
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Attachments can be added in the advanced section of the reply.
EDIT : In the additional options section...

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Old 02-13-2007, 02:50 AM   #6
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My wife and I have made a few batches...I don't have the recipe handy but basically it involves steeping lemon zest in vodka for a month or so, then adding a simple syrup and letting it sit another month before straining and bottling. It is really refreshing in the summer and even goes well with mineral water.

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Old 02-13-2007, 02:58 AM   #7
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My friend makes this and it is tasty. Here's a rather descriptive link. Spearo, all you have to do is create a new thread with a subject of Man I Love Limoncello and you'll start a revolution here .

Here's a link that is rather descriptive.

http://www.italyum.com/recipes/recipe.php?recipe=limoncello

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Old 02-13-2007, 03:02 AM   #8
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Default Here's the recipe:

Limoncello Recipe
Limoncello is a liqueur made from lemons. In Italy, it is usually served after dinner. You will find locally made Limoncello in Sorrento (near the Amalfi coast) and in Liguria. Both of these areas grow the lemons used to create the Limoncello. If you want to have the taste of Italy at home, try this recipe to make your own.
Please note that this is a very detailed recipe for those who have never tackled liqueur making before. Many Limoncello recipes are much simpler and faster.
Ingredients list
• One Bottle (750 ml) Everclear (95% alcohol 190 Proof)
• One Bottle (750 ml) good but not necessarily premium vodka (40% alcohol 80 Proof)
• Note: I used a total of 2 liters of 80 proof vodka rather than the 750ml bottles of Everclear and vodka.
• 15 large thick skinned bright yellow lemons (without scars or flaws in the skin if possible.)
• 750 ml (about 3 cups) filtered tap water or distilled water (not mineral water)
• 4 cups pure cane white sugar (this will give thin syrup consistency; if you prefer a thicker syrup, experiment with increasing your sugar by 1-2 cups)
• Note: I cut the sugar down to 3 ½ cups, and may only use 3 cups in my next batch.
Tools list
• A very clean and dry gallon glass jar (the kind you make sun tea in is perfect)
• Large supplies of unbleached cone coffee filters; half of them #2 size and half of them #4 size
• 22 clean, 100 ml. bottles that seal tightly. I found mine at Cost Plus/World Market. They are clear glass with narrow necks. The ceramic looking white hard plastic stoppers have orange rubber gaskets and built in metal hasps to hold the stopper tight. They cost $1.99 each. If you would like to try to get the exact same bottle, the label says World Market "Spain" K1 and the UPC code is 2056 8498.)
• One large gallon sized glass (pyrex style) pitcher
• One cup sized metric measuring cup
• One punch ladle
• Two funnels with inch mouths. One should have a bowl capacity to fit the #4 coffee filter, the other to fit the #2 coffee filter.
Step One
Day 1

• Pour the bottle of Everclear and the bottle of vodka into the gallon jar.
• Try to use organic lemons or make sure that lemons are cleaned to remove all pesticides, dirt, and fertilizer chemicals. Dry the lemons. Use a potato peeler to peel just the yellow part of the skin off the lemons. Make sure you have NO white pith on the back of the peels, because this causes bitterness in the finished liqueur. Try to make the peel pieces as large as possible, because this will make the straining process easier.
• Put the lemon peels in the gallon jar and stir gently.
• Cover tightly and put away in a cool (not cold) dark place for alcohol to extract oils from peels, creating an infusion.
Days 8, 22, & 36
• Gently stir lemon peels to refresh exposure to alcohol. Return to cool, dark place.
Day 43
• Gently stir lemon peels.
• Scoop out one of the larger peels and test flexibility. If peel breaks like a potato chip, you will move on to the next step. If peel is still flexible enough to bend without breaking, return to cool dark place and try again in another week.
Step Two
Day 1
• Dissolve sugar in water and bring to boil over high heat.
• Set syrup aside to cool. It must be room temp before adding to infusion.
• Use a slotted spoon to gently scoop lemon peels from the infusion and discard. To avoid creating small pieces that will make straining more difficult, try not to break peels as you remove them.
• Using the larger funnel, the ladle, and #4 coffee filters, slowly strain infusion through filters into large pitcher. This is a messy process. The filters will clog quickly and you will use many of them.
• Rinse and dry gallon jar.
• Repeat straining process, transferring infusion from pitcher to original gallon jar by straining again through #4 coffee filters.
• Note: I only filtered once here, that was plenty.
• Return filtered infusion to jar and add COOLED syrup.
• Return to cool dry place for 40 days to begin mellowing process that combines alcohol infusion with syrup to create Limoncello.
Day 40
• Note: Adjust sweetness and alcohol content to taste by adding additional vodka and/or water.
• Return to cool dark place for storage.

Your Limoncello is now ready to enjoy. However, the longer it sits and "ages" the smoother it becomes.


Have fun. I would recommend making a double, triple or even quad batch. You won't be dissapointed.

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Old 02-13-2007, 03:31 AM   #9
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can you get everclear at a liquor store? i thought the limit on proof was 100 maybe i'm wrong, just curious. thanks.

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Old 02-13-2007, 03:37 AM   #10
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I can't get everclear/grain alcohol here in New Hampshire. It depends on your state. I used vodka. you really have a lot of latitude with Limoncello since you are just infusing the alcohol. i soaked the lemon peels in 80 proof vodka for a month. i don't think grain alcohol could have gotten anything else out of the peels. they were completely spent when i was done.

i think lemon infused gin would be awesome. maybe i'll try that next.

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