Limoncello Update


Limoncello - In process

Three weeks ago I started my Limoncello project. In this first step, after zesting the lemons you let the zest sit in grain alcohol (in this case 100 proof vodka) until the color is drained from the zest. At first the process seemed a bit slow but between days 14 to 18, the color moved from the zest to the liquid. It actually may have started a bit sooner but was really noticeable in that timeframe.

The fragrance is amazing! When I open the lid of the jar I’m hit with a wonderful strong lemon essence! However, I learned quickly not to inhale too deeply as the strong vodka essence follows right behind!

Later today or tomorrow, I’ll strain this liquid and then mix it with simple syrup. That is actually going to be where the challenge comes in. Of the several recipes I’ve reviewed the most variance is in the simple syrup ratio. “Simple” simple syrup is a 1 to 1 ratio of sugar to water. Most of these recipes call for a more concentrated version so that you don’t reduce the alcohol percent of the final product too much. But I’ve seen everything from a 5 - 4 (sugar to water) ratio to a 2 - 1 ratio.

Next week, I’ll report on which ratio I chose and how it all turned out!

Limoncello at 3 weeks

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August 9th, 2006
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Comment Number:
1
Written by:
Colin Minion
Posted on:
August 9, 2006 at 7:56 pm

Brenda,

That smell is wonderful, it makes the wait that much harder.

I used 190 proof vodka for my citrus-cellos, which leached the color out of the zest almost immediately.

CM

Comment Number:
2
Written by:
Brenda Pederson
Posted on:
August 10, 2006 at 8:38 am

Hi Colin!
I had seen mixed reports about using 190 proof, mostly as it affected final flavor. But it appears you were happy with the final product?
~ B

Comment Number:
3
Written by:
Barman
Posted on:
August 10, 2006 at 10:58 am

I’m going to try this out.

drinks.hscene.com

Comment Number:
4
Written by:
Brenda Pederson
Posted on:
August 10, 2006 at 11:46 am

Hey Barman!
Let me know how yours turns out!
~ B

Comment Number:
5
Written by:
Colin Minion
Posted on:
August 12, 2006 at 7:34 pm

Brenda,

I don’t think the 190 proof vodka makes the flavor overly harsh. The final product is dilted by a lot of simple syrup to mellow things out. I think additional time in the bottle helps, too.

I’m very pleased with my results.

CM

Comment Number:
6
Written by:
Brenda Pederson
Posted on:
August 13, 2006 at 7:43 am

Colin:
Thanks for the feedback. That makes perfect sense - since you can control how much simple syrup and the ratio.

I snuck a little sip of mine right after mixing (I chilled it first) and it made me happy! ;-) Full report on Wednesday.

~ B

Comment Number:
7
Written by:
vinny
Posted on:
April 9, 2007 at 8:47 pm

I am making for the first time. I used the 100proof vodka. My directions say to cure for 40 days , add syrup then soak another 40? Think that long is nessesary?
-V

Comment Number:
8
Written by:
Brenda
Posted on:
April 10, 2007 at 1:58 am

Hi Vinny!
I don’t think you have to wait that long but I do think the taste will be that much more fused, so to speak.

although I liked what I had made a couple weeks after the final mixing I found I really loved it when I used it in the November/December time frame. Those extra months of mingling made a much bigger difference than I would have guessed.

~ B

Comment Number:
9
Written by:
vinny
Posted on:
April 11, 2007 at 5:25 pm

Thanks Brenda ,
This is my first time making it so I think I’ll take the extra time . I know if it comes out good I’m going to be making it more often.

Comment Number:
10
Written by:
vinny
Posted on:
June 24, 2007 at 11:13 am

what did you find was the best simple syrup? 1 to 1 or 5 to 4 ?

Comment Number:
11
Written by:
Brenda
Posted on:
June 25, 2007 at 12:18 am

Hi Vinny!
You can get the final info in the last post I wrote, here: http://thespiritworld.net/2006/08/16/limoncello_the_finale/.

Also, since that was a while ago, I have to tell you that this stuff gets better with age! I really liked it about 2 or 3 months after that final post as the blending of flavors had improved.

~ B