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Old 02-14-2014, 04:52 PM   #11
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Resurrecting an old thread - I'm bottling my limoncello tonight. It's right about at 81 or 82 days of preparation. We even designed labels for the mini wine bottles (185ml).

I've only had it once, so we'll see how we like it.
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Old 02-14-2014, 05:12 PM   #12
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Resurrecting an old thread - I'm bottling my limoncello tonight. It's right about at 81 or 82 days of preparation. We even designed labels for the mini wine bottles (185ml).

I've only had it once, so we'll see how we like it.
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Old 02-14-2014, 06:00 PM   #13
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Resurrecting an old thread - I'm bottling my limoncello tonight. It's right about at 81 or 82 days of preparation. We even designed labels for the mini wine bottles (185ml).

I've only had it once, so we'll see how we like it.
80 days is way too long, 10-14 days tops. I have been making this limoncello all my life. I grew up in Italy when I was a kid.
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Old 02-14-2014, 06:05 PM   #14
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Ha!!! Just started mine tonight!Click image for larger version

Name:	ImageUploadedByForest River Forums1392419132.734747.jpg
Views:	160
Size:	48.2 KB
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Old 02-14-2014, 06:27 PM   #15
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Ha!!! Just started mine tonight!Attachment 46268
You did use just the yellow part (zest) and not the whole rind, correct?

The white part will make your Limoncello bitter.
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Old 02-14-2014, 06:41 PM   #16
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Was intoduced to that at a wedding in Boston last year. Never had it before, but a whole bunch of it went down as after dinner drinks.
Think I' ll give the home mapdecstuff a try.
Anybdifference between the vodka or Everclear in final product?
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Old 02-14-2014, 07:23 PM   #17
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80 days is way too long, 10-14 days tops. I have been making this limoncello all my life. I grew up in Italy when I was a kid.

My directions are actually the ones from the original post by Herk. It said 10-40 days for each step and the longer you let it sit, the better. I've literally never had the stuff until a few weeks ago at The Macaroni Grill, I ordered it to simply try what it is "supposed" to taste like.

What does letting it steep longer or shorter actually do? I figured it would let it get more lemony and more sweet.

Would you mind writing your recipe for when you make it? I have no problem deviating to try something new. If I like it, it'll let me narrow in on what I like.
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Old 02-14-2014, 07:26 PM   #18
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I started a half batch (using 750 ml of everclear) on 2/4/14. This is my first attempt so it depends on the quality before I spend a lot of $$ on ingredients.

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Old 02-14-2014, 07:34 PM   #19
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You did use just the yellow part (zest) and not the whole rind, correct?

The white part will make your Limoncello bitter.

Yes sir... Used a fine box grater to get All the good stuff and not the white flesh...plus the photo is a bit misleading as it's only 1/2 gallon jug so it looks like a lot more zest than there should be.
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Old 02-14-2014, 07:44 PM   #20
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Yes sir... Used a fine box grater to get All the good stuff and not the white flesh...plus the photo is a bit misleading as it's only 1/2 gallon jug so it looks like a lot more zest than there should be.
Awesome. A lot of work, but worth it in my opinion.
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