- Putting aside that I know a guy who was on the Eldridge at the time of the event your cloudy Limoncello won t clear with time it s the oils from the lemonMessage 1 of 55 , Oct 12, 2009View SourcePutting aside that I know a guy who was on the Eldridge at the time of the "event" your cloudy Limoncello won't clear with time it's the oils from the lemon that are causing the haze.If you were to raise the ABV to ~40% I bet it would clear though, I have some mandarin liquere made to a VERY old recipe that is hazy too, but at 50%ABV! So you can imagine just how tasty it is. <grin> Actually we only use in mixed drinks as it's just a tad too "flavourful" for modern tastes....P.
--- On Mon, 12/10/09, burrows206 <jeffrey.burrows@...> wrote:
From: burrows206 <jeffrey.burrows@...>
Subject: [Distillers] Re: Limoncello
Received: Monday, 12 October, 2009, 8:52 PM
I believe "Ooselay ipslay inksay ipsshaythe" loosely translated is "I believe the concept of movable shadows is classified information. " And you being in the "other" in the Shetland Isles Shadow Cabinet must be Pinky I presume, with such classified isles code speak from the above opening line hee hee.
But if you were to know the whole truth I believe someone "the brain" maybe would take you out cause you'd know the truth about who really topped JFK or what really happened on the USS Eldridge in July 1943 and grand "world domination" plan that succeeds in the next exciting episode next week but hey that's above top secret.
You see what takes place Harry when I only wanted to know about alcohol and water freezing points of heavy water.
Anyway getting back to the subject of Limoncello. I diluted it to 35 % Abv with mineral water and it seems to have gone cloudy but it still tastes fine I know it will get better.
Will it settle out clear. Will the lower temperature, if I put it in the freezer maybe facilitate a better mix of mineral water, lemon and the 95 % Alcohol make it go clear until such times as it warms back up to ambient room temperature?
--- In Distillers@yahoogro ups..com, M W <rd232d@...> wrote:
> Ooselay ipslay inksay ipsshay!
> Ixnay on mentioning the esearchnay!
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- Actually honey sweetness is equivalent to sucrose. Flower nectar is usually mostly diluted sucrose which is converted by bees to mainly glucose and fructoseMessage 55 of 55 , Jan 24View SourceActually honey sweetness is equivalent to sucrose.
Flower nectar is usually mostly diluted sucrose which is converted by bees to mainly glucose and fructose and then concentrated by fanning to about 80% sugar content.