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5625Fwd: Re: [Distillers] Mandarin/Tangerine glut

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  • waljaco
    Aug 1, 2002
      Citrus oil is highly volatile and apparently 43%abv and over is
      recommended. Peel from an average lemon (50 g) contains 0.5-0.7 gms
      of oil. Limoncello is made by steeping peel from about 6 lemons/1
      litre of 30%abv alcohol (typical liqueur strength) without cloudiness.
      See msgs 3064, 3605, 3925 for citrus.
      Wal

      --- In Distillers@y..., Bernard Morey <bernardmorey@o...> wrote:
      How does the high level of oil in the zest affect the result? Does it
      cause any
      cloudiness, like Ouzo?

      Bernard Morey



      > waljaco <waljaco@h...> wrote:
      >
      > Mandarin/Tangerine zest is used in the manner of orange zest(Grand
      > Marnier, Cointreau) or lemon zest (Limoncello) to make
      a 'Mandarine'
      > Brandy. You can eat the pulp or ferment it with sugar to make a
      more
      > aromatic mandarin schnaps/schnaps. You could also use the zest in
      the
      >
      > final distillation of your 'mandarin/tangerine wash' or soak it in
      > alcohol for 24 hours and redistill to make a mandarin 'schnaps' or
      > 'eau-de-vie'.
      > It appears the relevant flavor in citrus fruits is in the zest
      (minus
      >
      > the white pith which is bitter).
      >
      > Wal
      >
      >
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