StillSmart

Just started a batch of lemoncello,i got the recipe off the Aussie distillers site an tweaked it.
2.litres 92% spirit
24. lemons zested
i will add sugar syrup an water to cut it down to 40% in about 2 weeks.

now wondering what to do with 2.litres fresh lemon juice
alan

fresh lemon juice (10 millilitres per kilogram of sugar) added to your wash when mixing the sugar in boiling water can help invert the sugar which should give a less sweet and dry ferment

just a thought hope it helps or start the day off healthy and sup it
cheers

I love Limoncello.

This is my recipe, ripped from the internet that suits my taste perfectly.

Ingredients

1 litre 40% ABV Alcohol.

10 large lemons

1 litre water

1kg Cane sugar

Process

Peel 10 lemons, leaving as much pith out as possible

Place peel in a jar filled with 1 litre of vodka with something to cover the opening.

Steep for 5 days

On 5th day make sugar syrup, by boiling 1 litre of water, slowly adding sugar and stirring until dissolved. Leave to boil for a further few minutes, then let cool naturally.

When cool, add mixture to Jar, and leave to steep overnight.

Then sieve the rind from the mixture and decant into bottles.

Best server chilled. Keep in the fridge at all times. Lasts a month (probably much longer), but always goes well before that!

Makes about 2 1/2 litres.

I was under the impression that Stillspirit has a lemoncello kit and it was going to be in the UK by now.

Any one know of a supplier.

Pyro

If it's Still Spirits, Richard at Wineworks is your man, he's the importer for all their kit so he'll either know or he'll know why not!

http://www.wineworks.co.uk

Prompt reply from wineworks

Hi
We are hoping to have it in the next few weeks. They did a trial run in Aus and NZ which went really well so looking forward to getting them.

Finally managed to get one of these kits.

Her indoors is well impressed

Pyro

i made some a few weeks ago from a vid on youtube.

i used about 500mls of 80% the zest of 6 lemons and about 500g of sugar.

turned out well if a little strong. will keep watering it down as i drink it.

mm

ANyone got anymore recipes for infusions?

i saw a good one for "Noccino" which is made on the longest day from young walnuts. I may give it a whirl if i can get to enough young walnuts.

I tried the SS mix for this and amerretto both good if a bit expensive for 750 ml

Here's another recipe just spotted on Saturday kitchen (I know getting old and sad)

The bickies looked good too

AT

http://www.bbc.co.uk/food/recipes/bisco ... ello_55604

i made the biccies.

very nice, ill dip em in my limincello over the footy later

mm

Cheers Mozr, have just put a 500ml sample away in a kilner jar......can't wait to try it

5 days is the minimum. If you have forget about it for a couple of weeks it will improve, before you add the sugar syrup.

Sorry Mozr couldn't wait that long lasted 6 days before mixing in the sugar syrup and filtering through coffee paper.

Put in fridge over night and tried this morning

Only added 250ml water to 200g sugar then mixed in to the 500ml lemon spirit

Don't think it's going to last that long and will be great after my fathers day dinner and lemon merignue pudding

Cheers

Just got one of these Soft Skin Peelers. It makes it a LOT easier to peel skin off of Oranges (lemons too, but they are not so difficult) without getting any of the white pith. Limes are still a challenge, a micro-plane zester is the only thing that I can get to work. These are also great for Kiwi fruit and tomatoes if you raw italian sauces.

I wonder what grapefruit-cello is like...


Chuck

Yes I've got something similar it gives some zip too your zest peeling.

I tried the Saturday kitchen one I posted very good too just strained it through a seive shake it before you pour into shot glasses from the freezer !