The Bottling of the Lemoncello

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Limoncello

Limoncello (Photo credit: Dave77459)

I BLOGged previously on making lemoncello. We found great lemoncello bottles online and bottled it last week. Of course we had to taste some. It was great. It was sweet and overly alcoholic. The color was a dark yellow. I would have prefered a bright yellow. Next time I would use more lemon zest during the second stage.

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All racked Up & No Place to Go

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limoncello

limoncello (Photo credit: Shamballah)

I racked my (2) Californians and (2) Italians one last time before bottling in end of April. The (2) whites were so clear I could see through them clearly. They all tasted great. I will bottle in April and then into cold storage for aging. The Lemoncello was so yellow! I added sugar water and rest of vodka and it is now a little cloudy. It needs to sit until end of April. It should get a good yellow color by then. Then I will strain out lemon peels and bottle it. Lemoncello must be drunk iced in freezer for months. It won’t freeze but it will get syrupy and take the harsh edge off the vodka. Enjoy. Let me know what you are making.

Lemoncello

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a bottle of home-made Limoncello (made by me)

a bottle of home-made Limoncello (made by me) (Photo credit: Wikipedia)

We will be going to Capri, Sorrento & Positano Italy this summer. These are places that enjoy a great lemoncello. Their lemons are much bigger than ours but we can make a decent lemoncello here. My son-in-law approached me to do this and I thought it was a great idea. I normally only make grape based wines. I am not into the other fruits or harder alcoholic drinks. The recipe below is the one we used. I will keep you informed how it turns out.

45 Lemons

6 bottles of vodka (750ml – 100 proof)

12 Cups of sugar

15 Cups of water

DIRECTIONS:

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.

Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest.

Step One:
In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir – all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

Step Two:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

Source: epicurious.com