Italian Limoncello

[Herk7769]

Originally Posted by ependydad

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

It is like making tea. The longer your "steep" the stronger the flavor. Remember you are extracting the lemon oil directly from the zest using the alcohol as a solvent.

It will not "make it sweeter" because that comes later when you add sugar to the alcohol.

Using Everclear takes less time to do the extraction as the alcohol is more concentrated, 180 proof (90% Ethenol). Using Vodka takes way longer due to the alcohol being diluted with water. If you MUST use Vodka, use 100 proof. Using 80 or 90 proof will work but may take a month longer to do the extraction of the flavor.

[ependydad]

Ahh, ok. Yeah, we use Everclear since it can be sold here (in fact- where are you going to get yours? I thought it couldn't be sold in PA).

Ok, so next time I'll shorten things up a bit.

[B47]

Originally Posted by ependydad

Ahh, ok. Yeah, we use Everclear since it can be sold here (in fact- where are you going to get yours? I thought it couldn't be sold in PA).

Ok, so next time I'll shorten things up a bit.

I brought a 750ml bottle of Everclear - nothing on the label saying it couldn't be sold here in Texas.

There are a couple of warnings on the label - "CAUTION!! EXTREMELY FLAMMABLE handle with care" , "WARNING!! Overcomsumption may endanger your health" and another warning to keep away from open flame. Another warning says " Not intended for consumption unless mixed with non-alcoholic beverage."

This stuff is liquid dynamite in a bottle - 190 proof.

My DW has a cookie receipt that's calls for Everclear and vanilla flavored vodka.

No she hasn't made them yet and the bottles are still unopened

[ependydad]

Our bottles don't say it can't be sold in PA- I grew up there and still have family there. I just think I know the laws.

Anyway, mine is bottled. It made 11 pony wine bottles (185ml).

[Herk7769]

Originally Posted by ependydad

Ahh, ok. Yeah, we use Everclear since it can be sold here (in fact- where are you going to get yours? I thought it couldn't be sold in PA).

Ok, so next time I'll shorten things up a bit.

750ml and 1.5L bottles sold in State Stores.
Look in Vodka aisle.

[Herk7769]

I use shrink wrap wine bottle tops to keep the cork/stoppers in.

Warming will pop the corks.

[Weezer]

Originally Posted by ependydad

Our bottles don't say it can't be sold in PA- I grew up there and still have family there. I just think I know the laws.

Anyway, mine is bottled. It made 11 pony wine bottles (185ml).

Attachment 46280
Attachment 46281
Attachment 46282

11 bottles exactly full? Or was it 11.5 bottles and you sampled the extra?

Impressive....those labels make it look like ya bought it off the shelf.

[Weezer]

Originally Posted by herk7769

I use shrink wrap wine bottle tops to keep the cork/stoppers in.

Warming will pop the corks.

I was about to ask if it has to be kept in the 'fridge after bottling.


I looked up a recipe for this when everyone was bragging on it after Goshen '13 but forgot about it. I'm glad this thread was brought back up. I'm off for 4 days now, so I think I'll do some shopping this weekend and start a batch.

[Herk7769]

If you use the wine shrink wraps to hold the stoppers in, they can be stored vertically or horizontally like wine (cool place like a cellar).

They must be frozen (stored in the freezer) to drink (like fine vodka).

[10x]

Originally Posted by ependydad

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.

It wont hurt anything, just lets you drink it sooner . The lemons infuse the alcohol pretty quickly. You can also make a batch with oranges too.

[ependydad]

Originally Posted by Weezer

11 bottles exactly full? Or was it 11.5 bottles and you sampled the extra?

Impressive....those labels make it look like ya bought it off the shelf.

It was remarkably close to exactly 11 bottles. Daughter was helping me and dumped out the extra that filled a funnel, would have made about 1 drink and that's it.

But even fancier now- I went with Lou's suggestion and put the shrink toppers on. Looks even more fancy and official (if you ignore the crappy shrinking job!).

[Weezer]

Awwww did ya cry when she dumped out the overage? I would have!

[Frank-VA]

The suspects in the MGC capper even had a bottle of Limoncello with them.

[ependydad]

So now- what is limoncello supposed to taste like? When I had it (my one time) at the Macaroni Grill, it was sweet, very lemony and didn't burn or even warm you going down - it had an alcohol after taste, but wasn't overbearing.

What I seem to have made is more of liquor and burns a bit and definitely warms your chest going down. Honestly, it's a more of an alcohol taste to drinking it than I expected.

Any descriptions of yours?

[ependydad]

Originally Posted by Weezer

Awwww did ya cry when she dumped out the overage? I would have!

Ha! Nah, she didn't pour out any more than I spilled while filtering and then bottling it. I really need to try cheese cloth- the coffee filters go so slow!

[10x]

Originally Posted by ependydad

So now- what is limoncello supposed to taste like? When I had it (my one time) at the Macaroni Grill, it was sweet, very lemony and didn't burn or even warm you going down - it had an alcohol after taste, but wasn't overbearing.

What I seem to have made is more of liquor and burns a bit and definitely warms your chest going down. Honestly, it's a more of an alcohol taste to drinking it than I expected.

Any descriptions of yours?

How many lemons are you using? You might want to add more water and sugar. Tweek it to your liking, I like it less sweet. Just remember how much of each ingredient you used. It will also get smoother the long it ages. I have a batch I made 2 years ago thats as smooth as silk.

[ependydad]

Ok, I'll definitely let it sit. We have all of the bottles in the freezer.

I used 15 lemons. I do have the measurements as I followed the instructions pretty closely.

[Herk7769]

BEST to taste test before bottling.

As described it is an after dinner shot to clean the palate. It is lemony and strong. My recipe works it out at about 120 proof.

If that is too "forte" for you, you can dilute it a little at a time till it is more to your liking. A caution though, it must never fall below about 60 proof or it will FREEZE in the freezer.

[RVChick]

Originally Posted by ependydad

It was remarkably close to exactly 11 bottles. Daughter was helping me and dumped out the extra that filled a funnel, would have made about 1 drink and that's it.

But even fancier now- I went with Lou's suggestion and put the shrink toppers on. Looks even more fancy and official (if you ignore the crappy shrinking job!).Attachment 46307

That looks beautiful Doug! Great job! I can't wait to make my first batch!!

[RVChick]

Originally Posted by Frank-VA

The suspects in the MGC capper even had a bottle of Limoncello with them.

It was delicious too!! Poor Toby....he's thinking he is going to be in SO much trouble, cause his mama was walking around looking for them!