Drink Diary

Limoncello, Week 8

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Limoncello, Week 8

Limoncello, Week 8

We’ve reached the 2/3 point in this first little experiment in infusing!

Now might be a good time to think about what to try next. I know I’ve been meaning to make my own grenadine at some point (the real stuff is, supposedly, so much better than the stuff on the grocery store shelf), hydromel is never a bad idea–and actually requires a bit of fermentation–and then there’s a variety of syrups that are used in tiki drinks and specialty cocktails.

But, you know, since I’m doing this in web-public, I’m open to preferences or suggestions: What would you like to learn more about?

At any rate, our limoncello is progressing nicely. It is clearing up a bit more (it’s been moved a few times–there’s not really a place in my home, right now, that is free from being disturbed) but otherwise has stayed the same.

4 more weeks and we strain!

Oh, and I mention a blind tasting in early October. A date has not yet been set but if you’re in the Tallahassee area (or can easily get here) and would like to be one of my tasters, drop me a line in the comments or email me at randomactscomics[at]gmail[dot]com and I’ll keep you in the loop! If there’s enough interest I think a casual dinner party could even be planned–no sense trying Limoncello on an empty stomach, right?

Limoncello: Week 7

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Limoncello, Week 7

Limoncello, Week 7

About mid-week the floating strips of zest settled back down at the bottom of the jar.

The cloudiness is still present except for the top quarter-inch or so. That’s a shame–I prefer the opaque yellow color, it looks far more appetizing to me. Still, it will be interesting to see if it continues to self-clarify or stays murky.

5 more weeks and we strain out the solid particles–we’re over the halfway hump!

In 4 weeks I start a smaller batch with a 1 week steep just to compare the two, along with a bottle yet to be purchased from the local liquor store.

A blind taste-test is sounding promising, some time in early October.

Limoncello, Week 6

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Limoncello, Week 6

Limoncello, Week 6

It grew!

It’s so nice to report a change for once!

Of course, this is the week where we sweeten things up. Make a sugar syrup of 1.75 cups of white sugar and 2.5 cups water. (Heat the mixture until the sugar dissolves and boil for 5 minutes or so.) Let it cool to room temperature before stirring it into the lemon-infused alcohol.

It’s going to get cloudy but this is expected. This is the same thing that happens with a lot of the high-proof aperitifs that are usually served with water. The zest also chose to float instead of settle at the bottom like it did with just the alcohol. Relative densities and all that.

Now that we’ve introduced sugar into the mix and exposed it to a little bit of air, I’m going to be on the lookout for any molds that may start to form. The alcohol content should still be high enough, even though it’s now diluted about half, to prevent it but stranger things have been known to happen.

Limoncello–Week 5

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Limoncello, Week 5

Limoncello, Week 5

Once again, no change. Not exactly surprising.

But that’s okay, I don’t have time to fool with it right now, so waiting is good.

Next weekend we add the sugar-syrup and then we get to wait some more. But by then? It will have grown and diluted to an extent. Maybe more color-“change” action?

Time will tell!

Limoncello Diary-Week 4

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Limoncello, week 4

Limoncello, week 4

Another week of nothing.

Is it just me or does it look a little more orange? I don’t think it’s a trick of the light, I think it’s taken on a deeper color.

But, then again, maybe I’m just wishing for some sort of change to report.

That’s entirely possible.

In 2 weeks we’ll be adding the sugar syrup and all you’ll need for that is water and plain, white granulated sugar… and then another 6 weeks of nothing.

I have to say, keeping up with this is a true test of will for me–I’m not much for long, drawn-out periods of waiting around. It’s not my nature. I mean, I just ditched an avocado pit after realizing it would take 3-4 years to bear anything. I’m not big on patience.

But this, this I think I can do.

Baby steps, right?