Comments for LimoncelloQuest http://limoncelloquest.com A Personal Pilgrimage to Create the Perfect Limoncello Tue, 02 Mar 2010 00:45:20 -0700 http://wordpress.org/?v=2.9.2 hourly 1 Comment on How to Make Limoncello by Accidental Doubling « Double the Recipe http://limoncelloquest.com/limoncello-articles/how-to-make-limoncello/comment-page-1#comment-5245 Accidental Doubling « Double the Recipe Tue, 02 Mar 2010 00:45:20 +0000 http://limoncelloquest.com/how-to-make-limoncello/#comment-5245 [...] 25 lb. case coming up! Me: [to self] 25 lbs!?! Home from the market searching recipes lead me to this one. This guy spares no detail and has obviously made a lot of limoncello (he has a spreadsheet listing [...] [...] 25 lb. case coming up! Me: [to self] 25 lbs!?! Home from the market searching recipes lead me to this one. This guy spares no detail and has obviously made a lot of limoncello (he has a spreadsheet listing [...]

]]> Comment on Batch #15 – Limoncello with Meyer Lemons by Annuccia http://limoncelloquest.com/posts/batch-15-limoncello-meyer-lemons-2/comment-page-1#comment-5242 Annuccia Mon, 15 Feb 2010 23:08:23 +0000 http://limoncelloquest.com/?p=157#comment-5242 I love this site and thank you for posting on my blog as well! My husband and I love to experiment with different homemade liqueurs but Limoncello is our favorite by far. I just recently finished a batch of Grande Marnier and have added that recipe to my blog. I have often wondered what the Meyer lemons would taste like in a Limoncello so now I know that it will not be worth the effort of trying to get me hands on some , which can be rather difficult in SC. I was also excited about Danny's Limoncello and can't wait to try it even though we enjoy making it ourselves. I just signed up for your e-mail and look forward to updates! I love this site and thank you for posting on my blog as well! My husband and I love to experiment with different homemade liqueurs but Limoncello is our favorite by far. I just recently finished a batch of Grande Marnier and have added that recipe to my blog.
I have often wondered what the Meyer lemons would taste like in a Limoncello so now I know that it will not be worth the effort of trying to get me hands on some , which can be rather difficult in SC.
I was also excited about Danny’s Limoncello and can’t wait to try it even though we enjoy making it ourselves.
I just signed up for your e-mail and look forward to updates!

]]> Comment on Arancello (Orange-cello) Test by Anthony Talbert http://limoncelloquest.com/posts/arancello-orange-cello-test/comment-page-1#comment-5241 Anthony Talbert Mon, 15 Feb 2010 19:20:02 +0000 http://limoncelloquest.com/posts/arancello-orange-cello-test#comment-5241 Some friends of ours in Italy gave us a recipe for what they called "special orange" cello. It calls for the zest of four lemons and four oranges plus four carrots peeled and shredded - added to a liter of 95% grain alcohol. Seems strange, I know, but it is our family's favorite. The carrots seem to "mellow" it out. I usually add some red food coloring to create a more orange color. I usually use 750 ml of 190 proof Everclear and decrease the lemons, oranges, and carrots to three. While we have taken to buying Caravella limoncello rather than making our own, the above recipes beats the Caravella Orangecello hands down! Thanks to Olivero & Luciano of "Il Professionisti Ristorante" in Rome for the recipe. Some friends of ours in Italy gave us a recipe for what they called “special orange” cello. It calls for the zest of four lemons and four oranges plus four carrots peeled and shredded – added to a liter of 95% grain alcohol.

Seems strange, I know, but it is our family’s favorite. The carrots seem to “mellow” it out. I usually add some red food coloring to create a more orange color. I usually use 750 ml of 190 proof Everclear and decrease the lemons, oranges, and carrots to three.

While we have taken to buying Caravella limoncello rather than making our own, the above recipes beats the Caravella Orangecello hands down!

Thanks to Olivero & Luciano of “Il Professionisti Ristorante” in Rome for the recipe.

]]> Comment on New Review by Ben http://limoncelloquest.com/posts/review-features/comment-page-1#comment-5240 Ben Sun, 14 Feb 2010 15:52:04 +0000 http://limoncelloquest.com/?p=174#comment-5240 I'm currently searching for another cost-effective method other than Brita. There are carbon filtration systems for this purpose but they are quite expensive. I'm still looking for another viable alternative. I’m currently searching for another cost-effective method other than Brita. There are carbon filtration systems for this purpose but they are quite expensive. I’m still looking for another viable alternative.

]]> Comment on New Review by SteveZ http://limoncelloquest.com/posts/review-features/comment-page-1#comment-5237 SteveZ Wed, 10 Feb 2010 02:41:24 +0000 http://limoncelloquest.com/?p=174#comment-5237 Ben, Great web site you've got here, just found it today. I've been making cello for a little over three years now and still find this site to be very informative. Reading through all of your "batch" entries and their corresponding comments was just so interesting. I'm in the process of making a coffee cello and will be sure to post the results, good or bad, as soon as it's ready for consumption. One of the biggest items that I was unaware of was the filtering of the grain or vodka prior to infusion. Based on your test results this is a process that I will definitely include in my next batch. The question is, do you still use a Brita? There seems to be some words of caution because of the plastics. Thanks in advance for your time, SteveZ Ben,

Great web site you’ve got here, just found it today. I’ve been making cello for a little over three years now and still find this site to be very informative. Reading through all of your “batch” entries and their corresponding comments was just so interesting. I’m in the process of making a coffee cello and will be sure to post the results, good or bad, as soon as it’s ready for consumption.
One of the biggest items that I was unaware of was the filtering of the grain or vodka prior to infusion. Based on your test results this is a process that I will definitely include in my next batch. The question is, do you still use a Brita? There seems to be some words of caution because of the plastics.
Thanks in advance for your time,
SteveZ

]]> Comment on New Review by Ben http://limoncelloquest.com/posts/review-features/comment-page-1#comment-5236 Ben Sat, 06 Feb 2010 21:43:30 +0000 http://limoncelloquest.com/?p=174#comment-5236 I get that residue fairly frequently. Unless yours looks very different from mine, I don't think it's actually mold. I think it's impurities in the ingredients that rise to the surface after sitting for a while. I've found that careful filtration can remove most of this but sometimes it's difficult to get rid of it completely. You can just shake the bottle and that makes it dissipate but it's a little off-putting to drink it after doing that. I get that residue fairly frequently. Unless yours looks very different from mine, I don’t think it’s actually mold. I think it’s impurities in the ingredients that rise to the surface after sitting for a while. I’ve found that careful filtration can remove most of this but sometimes it’s difficult to get rid of it completely. You can just shake the bottle and that makes it dissipate but it’s a little off-putting to drink it after doing that.

]]> Comment on Recipes Using Lemon Juice by Michael http://limoncelloquest.com/posts/recipes-using-lemon-juice/comment-page-1#comment-5235 Michael Sat, 06 Feb 2010 18:56:52 +0000 http://limoncelloquest.com/?p=63#comment-5235 I find that Polish Spiritus Ratifikowany makes for a bit smoother final product vs the Everclear. I'll have to try my new batch with the distilled water! I find that Polish Spiritus Ratifikowany makes for a bit smoother final product vs the Everclear. I’ll have to try my new batch with the distilled water!

]]> Comment on Arancello (Orange-cello) Test by pamelaitaliana http://limoncelloquest.com/posts/arancello-orange-cello-test/comment-page-1#comment-5232 pamelaitaliana Sun, 31 Jan 2010 12:31:12 +0000 http://limoncelloquest.com/posts/arancello-orange-cello-test#comment-5232 Try using Sicilian oranges, they're the Rolls-Royce of oranges. Try using Sicilian oranges, they’re the Rolls-Royce of oranges.

]]> Comment on New Review by Mike http://limoncelloquest.com/posts/review-features/comment-page-1#comment-5231 Mike Fri, 29 Jan 2010 03:28:36 +0000 http://limoncelloquest.com/?p=174#comment-5231 I recently made a batch of limoncello. I followed a simple recipe given to me by a family member years ago. 750ml 95% grain alcohol the zest of 7-10 lemons, mixed with simple syrup made with 750ml water and 500 grams of organic sugar. once it was done I carefully poured it into two different bottles, one the everclear bottle which I rinsed pretty well using near boiling water and one a scotch bottle rinsed the same way, I place one in the freezer and one in the liquor cabinet. the next day I tasted the one that was in the freezer and it was very good. Two days later both bottles seem to have mold growing in them which is floating near the top of the bottle. the frozen bottle has very minimal growth but the room temperature bottle had a fairly large amount in it. I spilled some of the liquor down the drain and removed most of the growth and placed it back in the closet, to see if it will grow more in another day. First why did this happen? 2nd how can i prevent this in future batches? 3rd can i try to remove the mold and drink the limoncello? I recently made a batch of limoncello. I followed a simple recipe given to me by a family member years ago. 750ml 95% grain alcohol the zest of 7-10 lemons, mixed with simple syrup made with 750ml water and 500 grams of organic sugar. once it was done I carefully poured it into two different bottles, one the everclear bottle which I rinsed pretty well using near boiling water and one a scotch bottle rinsed the same way, I place one in the freezer and one in the liquor cabinet. the next day I tasted the one that was in the freezer and it was very good. Two days later both bottles seem to have mold growing in them which is floating near the top of the bottle. the frozen bottle has very minimal growth but the room temperature bottle had a fairly large amount in it. I spilled some of the liquor down the drain and removed most of the growth and placed it back in the closet, to see if it will grow more in another day. First why did this happen? 2nd how can i prevent this in future batches? 3rd can i try to remove the mold and drink the limoncello?

]]> Comment on Batch #14 – Limoncello with Distilled Water by Ben http://limoncelloquest.com/posts/batch-14-limoncello-with-distilled-water/comment-page-1#comment-5228 Ben Thu, 21 Jan 2010 20:26:22 +0000 http://limoncelloquest.com/?p=147#comment-5228 Yes, absolutely. Limoncello is most enjoyable straight out of the freezer. Yes, absolutely. Limoncello is most enjoyable straight out of the freezer.

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