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, 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?
Limoncello after 3 weeks
Not much difference, huh? I suppose it’s just doing it’s think but…
Hey, 3 weeks and we add the sugar syrup and see what’s what. Until then it will occupy space on the bar and remind me that time is ticking–
This week went *so* incredibly fast, it’s almost August!
Anyone else have their own Limoncello going? Are you doing it the long way, an abbreviated version or did you just give up and buy a bottle instead?
Limoncello after 2 weeks
Not really much to report on the process of limoncello-ing.
It sat there.
It didn’t get shaken or moved or anything really [Todd just informed me he was occasionally shaking it–gotta work on communicating the plan more clearly!].
It just sat there.
But that’s okay because that’s what it’s supposed to be doing. Sitting and steeping and getting all the lemon flavor it possibly can.
Also? This second week seemed to go by in a flurry of activity that makes me realize October isn’t all that far away! They even had fall/Halloween stuff out in the fabric store yesterday.
(Despite the fact that it’s my favorite holiday, I’m still not ready for the year to be that over yet!)
The color seems to have deepened a little more and, without agitation, a lot of the little particles I noticed last week have settled.
4 more weeks and we add a whole bunch of sugar syrup.
Limoncello after 1 week
We’re making Limoncello the low and slow way with an expected tasting sometime in October.
After 1 week of swirling it around from time to time the zest has begun to pale, some, in relation to the deep yellow of the infused alcohol. I did unscrew the cap and take a sniff out of curiosity–still very strong!
What I’m not seeing (and this is a good thing) is any sort of growth on the surface which means everything is still nice and ick-free in there. Since we’re not trying to ferment anything this is as it should be.
There is a little bit of clouding but I think that’s to be expected–little bits of the zest mixing in. If you choose to use a microplane instead of strips you can probably expect even more cloudiness.
This will all be dealt with in the straining process.
1 week down, 11 to go!