- Thanks, Vini, it's always interesting to hear someone elae's
No, my limoncello wasn't bitter, it had something of a powerful
and 'bitey' taste to it, very similar to a citrus-based cleaning
But I think it is nearly right after diluting and adjusting the
alcohol (the ethanol and the glycerine); and the sugar and the
flavouring (the bit of lemon essence ).
I'll be looking at your recipe when I make my next attempt.
--- In Distillers@yahoogroups.com, "Vini" <wineifera@...> wrote:
> I have also made limoncello several times and have always had to
> dillute it quite a bit in order to get the right bance of flavour
> alcohol and sugar. This is how I do it:
> I peel about 20-30 lemons and avoid all of the white bitter albedo
> (new word for me). Then I pour 96% pure alcohol on it until it
> the peels (about 1 litre) and let it macerate for a week or so. If
> use weaker alcohol mix the maceration time increases conciderably.
> After this I dilute the licour with water, alcohol and inverted
> until it tastes good. The result is more intense, cleaner tasting
> much better than the commercial ones I've bought. I usually get
> 5 litre out of this.
> Could it be that you use too few lemons to get the right
> cencentration? The bitterness could come from any white albedo
> If you distill the macerate you will get a consentrate of course but
> much of the taste will be lost in this process and your result would
> be a very tasty lemon cointreau, but not a limoncello.
> --- In Distillers@yahoogroups.com, "gff_stwrt" <gff_stwrt@> wrote:
> > Hi, folks,
> > I have seen suggestions that lemons used for limoncello are best
> > they are slightly immature (slightly greenish colour.)
> > From my recent experience I think that would be right.
> > The lemons I used (the only ones available) were thoroughly ripe,
> > peels were bright yellow.
> > The limoncello had a harsh, sharp taste which I believe came from
> > I would call 'lemon oil'.
> > For the technically minded, I have seen citrus-peel-based
> > fluids described as containing 'limonene' (I think, from memory)
> > is probably the same thing. It smells about the same.
> > It seems to me that this 'lemon oil' would develop as the fruit
> > fully ripe and mature and that there wouldn't be much in slightly
> > immature lemons.
> > It is also quite possible that I left the lemon zest too long in
> > alcohol, and that that increased the unpleasant 'bite' in the
> > especially in the taste of the limoncello.
> > I have been fooling with this stuff and have made a practice
> > lot better, breaking the strength down (in terms of flavour) by
> > water; and adding alcohol and extra syrup to keep the alcohol and
> > sweetness balance right.
> > And when this 'bite' is reduced, the lemon zest flavour also has
> > somewhat.
> > So I have added a little lemon juice (in the first trial I added
> > higher amount which tasted really nice at first but left an
> > acid taste in the mouth for hours afterward), and some glycerine
> > little, good quality lemon essence.
> > Probably sacrilege but I don't care as long as I can save the 35
> > of limoncello and have something that tastes nice. I still have
> > experiment a bit but the result so far is encouraging. Fairly
> > not there yet.
> > Next year I will see if my wife and her neighbour can strip the
> > neighbour's lemon tree (they freeze the juice to use later and I
> > the peels) while the lemons are slightly immature; the juice
> > still be fine and the limoncello delicious!
> > Regards,
> > The Baker
The common response is, "Yes please, I will have another."
--- In Distillers@yahoogroups.com, Robert Hubble <zymurgybob@...>
> Thanks for that info, Mal.
> Now I *know* I have to try it. Have your friends tasted it?
> And what did they think of it?
> Zymurgy Bob, a simple potstiller