Archive for ‘Drink Diary’
14 items.
Oct05
12-week, Imported, and 4-day Limoncellos
Going into this experiment I was a little wary of ending up with several bottles of undrinkable drek. After all, 12 weeks is a long time to spend on something that you might not even like!
The plan (to refresh all of our memories) was to make 2 batches of Limoncello–one that used the 12-week method suggested over at Limoncello Quest and the other than used the quickie method that every other recipe on the Internet seemed to use. I chronicled each week in pictures, something–anything!–to keep me from forgetting about this project and tossing it out when discovered, ages later.
Based on I don’t know what, exactly, that things that take longer have to be better?, I figured the 12-week Limoncello would far surpass that made in a weekend. That it would be smoother, more mellow, and overall better than the quickie version.
Y’all? You’re not going to believe this.
The 12-week Limoncello had some serious bite. It has the right texture/mouth-feel–silky and smooth. The color is darker than the “real” Limoncello we’d purchased at the liquor store, so that gave me pause. But I wasn’t prepared for the burn at the end of each sip, a sharpness at the back of the throat.
Going into tasting the 4-day Limoncello, then, I was scared.
Keep in mind, folks, this stuff is made with 151-proof Everclear. Not something one would drink straight under normal circumstances. If the 12-week Limoncello had teeth, I was afraid the 4-day Limoncello wasn’t even going to be worth cooking with!
It’s strong, no question, but the bite? Barely even a bark.
What. The. Hell?
Now, don’t misunderstand, it’s not as mellow and smooth as the store-bought Limoncello but it’s pretty darn close.
Grace? Gotta week? You can have all the Limoncello your heart desires!
Seriously, folks, you could have knocked me over with a feather.
After some reflection, and a day to get over the shock, I started to think about the mechanics. The idea is to remove the oils from the zest and fuse them with the alcohol base. One of the quickie recipes did mention that it was important to use a high-proof alcohol because it would strip those oils faster.
If that’s true, could the 12-week version work better if I’d used an 80-proof vodka instead of the Everclear? I’m not sure. The one thing I do know is that there’s not really much of a reason to wait 12 weeks when a single one will produce 2 bottles of very drinkable Limoncello.
Looks like the 12-week will be the one relegated to cooking!
8 Comments
Sep28
Oh, well, another week of nothing doing on the Drink Diary and–
Wait. What was that? It’s week 12? We’re finished?!
Well, almost, there’s a little finishing up that’s needed:
Limoncello, Week 12
First we had to strain and filter the Limoncello to remove the zest and anything else that might be hanging around in there other than deliciously-flavored alcohol.
Starting with a fine-mesh strainer over a large measuring pitcher or bowl, pour the Limoncello through the strainer. I did this twice (mostly because I bounced the strainer and a few pieces of zest got back into the mix, but whatever). Return the de-zested liquid back to the container.
Then, line the strainer with a coffee filter (this one for a 4-cup machine fit perfectly inside my strainer) and slowly pour the Limoncello through it again, this time getting out any sediment that may have settled.
Two things I noticed:
- One coffee filter was good for about half a batch (or one 750mL bottle’s worth) of straining.
- After the initial 300-400 mL have strained, the filter needs a little help. Swirling the mixture around, gently, seems to help–the sediment moves around and doesn’t stop the clean liquid from passing.
Fingertips really are best for this–much easier to tell if you’re about to snag your filter and have to start all over again–just wash your hands well before starting. Granted, even diluted we’re still dealing with some decent-proof alcohol, here, so not much is going to stand a chance.
You can strain this multiple times if you’ve got the patience. I’ve never been so strong on that, myself, so I just gave it one good filtering and bottled it.
Now it’s going to hang out in the chest freezer for a week before we sample it. After 84 days, I suppose we can last 7 more!
Also, this week, we started our quickie batch. I’m giving it 2 nights of just the Everclear and zest and will add the sugar syrup on night 3, give it a full day then strain, filter, bottle and chill.
With 4 bottles of Limoncello soon to be in my possession (plus the bottle we purchased from the liquor store)… whatever will we do? 
Sep21
Limoncello, Week 11
Almost there, friends!
Only 1 more week until we strain out the zest and any other impurities that may have formed over the course of our 12-week odyssey.
I can hardly stand it!
We’re still 2 weeks, minimum, from our first official tasting, though. Still, so close!
I’m honestly amazed that I might actually finish a project that would have been so easy to just forget about–it’s reason to celebrate on it’s own!
Sep14
Limoncello, Week 10
Color-wise we’re back to where we were before adding the sugar syrup–the mixture seems to have lost it’s murkiness and is back to a dark yellow color.
Two weeks until straining! I’ve read that it’s even better after a week to sit and mellow, so 3 weeks until the official tasting.
It’s so close… I can almost taste it!
Sep07
Limoncello, Week 9
And we’re back to the land of no changes.
I wanted to check the surface of the infusion for any schmutz (there was none) so I removed the lid and plastic wrap. I am pleased to report that the mixture no longer smells like floor cleaner! This is great news as it means the mixture is mellowing out.
All signs point towards drinkability but it’ll be 3 weeks before we know for sure.
Aug31
Limoncello, Week 8
We’ve reached the 2/3 point in this first little experiment in infusing!
Now might be a good time to think about what to try next. I know I’ve been meaning to make my own grenadine at some point (the real stuff is, supposedly, so much better than the stuff on the grocery store shelf), hydromel is never a bad idea–and actually requires a bit of fermentation–and then there’s a variety of syrups that are used in tiki drinks and specialty cocktails.
But, you know, since I’m doing this in web-public, I’m open to preferences or suggestions: What would you like to learn more about?
At any rate, our limoncello is progressing nicely. It is clearing up a bit more (it’s been moved a few times–there’s not really a place in my home, right now, that is free from being disturbed) but otherwise has stayed the same.
4 more weeks and we strain!
Oh, and I mention a blind tasting in early October. A date has not yet been set but if you’re in the Tallahassee area (or can easily get here) and would like to be one of my tasters, drop me a line in the comments or email me at randomactscomics[at]gmail[dot]com and I’ll keep you in the loop! If there’s enough interest I think a casual dinner party could even be planned–no sense trying Limoncello on an empty stomach, right?
Aug24
Limoncello, Week 7
About mid-week the floating strips of zest settled back down at the bottom of the jar.
The cloudiness is still present except for the top quarter-inch or so. That’s a shame–I prefer the opaque yellow color, it looks far more appetizing to me. Still, it will be interesting to see if it continues to self-clarify or stays murky.
5 more weeks and we strain out the solid particles–we’re over the halfway hump!
In 4 weeks I start a smaller batch with a 1 week steep just to compare the two, along with a bottle yet to be purchased from the local liquor store.
A blind taste-test is sounding promising, some time in early October.
Aug17
Limoncello, Week 6
It grew!
It’s so nice to report a change for once!
Of course, this is the week where we sweeten things up. Make a sugar syrup of 1.75 cups of white sugar and 2.5 cups water. (Heat the mixture until the sugar dissolves and boil for 5 minutes or so.) Let it cool to room temperature before stirring it into the lemon-infused alcohol.
It’s going to get cloudy but this is expected. This is the same thing that happens with a lot of the high-proof aperitifs that are usually served with water. The zest also chose to float instead of settle at the bottom like it did with just the alcohol. Relative densities and all that.
Now that we’ve introduced sugar into the mix and exposed it to a little bit of air, I’m going to be on the lookout for any molds that may start to form. The alcohol content should still be high enough, even though it’s now diluted about half, to prevent it but stranger things have been known to happen.
Aug10
Limoncello, Week 5
Once again, no change. Not exactly surprising.
But that’s okay, I don’t have time to fool with it right now, so waiting is good.
Next weekend we add the sugar-syrup and then we get to wait some more. But by then? It will have grown and diluted to an extent. Maybe more color-”change” action?
Time will tell!
Aug03
Limoncello, week 4
Another week of nothing.
Is it just me or does it look a little more orange? I don’t think it’s a trick of the light, I think it’s taken on a deeper color.
But, then again, maybe I’m just wishing for some sort of change to report.
That’s entirely possible.
In 2 weeks we’ll be adding the sugar syrup and all you’ll need for that is water and plain, white granulated sugar… and then another 6 weeks of nothing.
I have to say, keeping up with this is a true test of will for me–I’m not much for long, drawn-out periods of waiting around. It’s not my nature. I mean, I just ditched an avocado pit after realizing it would take 3-4 years to bear anything. I’m not big on patience.
But this, this I think I can do.
Baby steps, right?
