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hi, I have been making limoncello for probably 15 years now. im at the point where I need to make 6 gallons to satisfy demand. I have always struggled with a good way to filter it before bottling. I currently run it through cheese cloth and nylon bags 4-6 times until it flows pretty quickly. I don’t feel like im getting enough particle out as I still get a decent ‘il collarino’.
coffee filters are much much too slow for me.
im thinking that using a micron bag/filter would be better. do you have any experience using these and what micron measure would be good?
Yes, I’d just alter it according to the calculator results.Reply
Homage and thanks to Ben and his Site. I’ve been making Limoncello for a few years now using…Everclear/grain alcohol…vodka…and/or a mix of the two…still looking for the perfect ‘blend’ (my wife doesn’t like the pure grain alcohol. ‘too harsh’)
I’ve also tried…honey…agave nectar…and simple syrup. Always come back to a sugar syrup…it ends up with a ‘cleaner clear yellow’ prettier Limoncello. One side experiment has been the use of the lemon juice replacing the ‘water’ with sugar in the syrup…makes for an interesting taste. Gonna try a half water/half lemon juice this year. I use my own Eureka Lemons, so just wash and go…with the microplane for zesting of course. And I make it in 5 Litre lock top jar/per batch…the number of lemons per batch and the number of batches per year…depend on the productivity of the lemon tree each year.
I’m brand new to limoncello. Know nothing about it and haven’t had any. But I have a lemon tree with 75 ripe lemons lol. So here I am.
I’ve looked everywhere and can’t find out why you can’t make the simple syrup and combine it with the lemon zest and vodka in one step, then let it sit. You’re probably gasping at the question, but I have to ask. Thank you!Reply
Ben congratulations for your book How to make limoncello I’ve got from Scribd. I can’t open calculator from it. Please tell me where else I’d try to access your calculator
You can find it here: https://limoncelloquest.com/limoncello-calculators/limoncello-alcohol-percentage-calculatorReply
I have been using your recipe for about ten years, just great. Recently I decided to let each stage age 3 months instead of 45 days, And after 60 to 75 days of sitting in the second stage with the simple syrup white “blossoms” formed floating suspended in the liquid. The jar is airtight(saran and then screw on lid) and the blossoms caused the liquid to not be as clear after filtering through the paper coffee filters twice. Just a little cloudy. After bottling the slightly cloudy liquid seperated to a perfectly clear yellow liquid with floating white stuff (blossoms)suspended throughout. I could send you a picture if it would help in identifying the problem. Any thoughts on what it is, what happened, and how do I filter it out and/or prevent it in the future? TedReply
simple syrup solution to convert 1.75 lt of 190 Everclear to 35% for limoncelloReply
Do you have a recipe using 190 proof Everclear that you would recommend? Would you add more simple syrup to bring down the alcohol content (relative to your recipe for using Everclear 151 Proof) to make it smoother? Thanks for your help.