New Review
Just wanted to let everyone know that I finally posted a review of Danny DeVito’s Limoncello. I also made a couple site upgrades. I changed the text links (in the site navigation) from the difficult-to-read yellow to green and made some other behind-the-scenes upgrades.
20100128 8:28 pm
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?
20100206 2:43 pm
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.
20100209 7:41 pm
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
20100214 8:52 am
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.