TheWeeb

Recipes 

When I was a little little boy, mama always said that homemade gifts are better than anything store bought. Wait 'till she sees what I am making this year for the Family at Christmas!

oh yeah!

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"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Oktoberfest Imperial Marzen
Primary:
Secondary:
Drinking: EdWort's Haus Pale Ale on grapes and oak, Imperial Red Rye on Red Stag and oak

HomelessWook

Recipes 

dear god, why would you do that to yourself?

Mermaid

Recipes 

HAH!! +1

My uncle used to make homemade anisette every year (think Sambuca), and it would come out after Christmas dinner, along with the coffee and desserts.

It would make for some very interesting conversations and some funny stories too

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The sands of time were eroded by the river of constant change.

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Primary #1: Empty
Secondary: 3 ga. cyser
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD

riverfrontbrewer

Recipes 

I just finished a batch, but I used Stoli and 2 lbs of fresh lemons.

TheWeeb

Recipes 

I am doing a double batch of this version, but letting it sit for several weeks vs. days with the zest:
http://www.squidoo.com/homemade-limoncello-recipe

That, plus the bourbon black ale and hefe should make for putting the "fun" in my wonderful dys-fun-ctional family!

__________________
____________
"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Oktoberfest Imperial Marzen
Primary:
Secondary:
Drinking: EdWort's Haus Pale Ale on grapes and oak, Imperial Red Rye on Red Stag and oak

knotquiteawake

Recipes 

I just might buy the stuff to do this tomorrow. I take it that it goes down very smoothly because of the sugar and lemon? No everclear rocketfuel burning?

riverfrontbrewer

Recipes 

I didn't click on your link, but I usually do 10-12 days, shaking vigorously 2-3 times a day. Then a sugar/water mix at the final straining/blending.

TheWeeb

Recipes 

I originally discovered this liqueur while stationed in Europe 15 years ago; since then it has been one of my favorites for sipping, chilled down to freezer temps in the summer, room temp in the fall... no rocket fuel taste at all, it is like Lemon Head candy for those over 21!

Riverfront, I like the idea of shaking it up to help the zest release its goodness..

__________________
____________
"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Oktoberfest Imperial Marzen
Primary:
Secondary:
Drinking: EdWort's Haus Pale Ale on grapes and oak, Imperial Red Rye on Red Stag and oak

tallybrewer

Recipes 

nectar of the gods...

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Don't drink & drive. Don't even putt.
- Dean Martin

Mermaid

Recipes 

I made a batch this past summer with some mid-shelf Russian vodka.

Yeah, the simple sugar added when you bottle makes it go down very smooth.

Makes up some wonderful cocktails too - limoncello martinis are really wonderful (and can kick your ass clear into next week)

__________________
The sands of time were eroded by the river of constant change.

-------------------------
Primary #1: Empty
Secondary: 3 ga. cyser
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD