Limoncello, Week 10
Color-wise we’re back to where we were before adding the sugar syrup–the mixture seems to have lost it’s murkiness and is back to a dark yellow color.
Two weeks until straining! I’ve read that it’s even better after a week to sit and mellow, so 3 weeks until the official tasting.
It’s so close… I can almost taste it!
Limoncello, Week 9
And we’re back to the land of no changes.
I wanted to check the surface of the infusion for any schmutz (there was none) so I removed the lid and plastic wrap. I am pleased to report that the mixture no longer smells like floor cleaner! This is great news as it means the mixture is mellowing out.
All signs point towards drinkability but it’ll be 3 weeks before we know for sure.
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
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
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.