jacko9

I've made half a dozen or so batches and all have looked like yours. Some have been more bright and yellow, others more golden. I've used lemons from the farmer's market, from the grocery store and, most recently, from my own tree. Never a cloudy batch yet but they have all been very tasty! I have now completed my 6th batch using lemons from my tree and recently from Costco and all batches have been cloudy. I let my neighbor taste some and he went out and bought lemons to make a batch himself which came out clear. First of all, I used way more lemons than the recipe called for and went through multiple filtering. My neighbor, used the same recommended number of lemons but, added 3 bottles of 150 proof Everclear and his came out clear. I think that the amount of zest to alcohol ratio influences a percipitation that causes the cloudy appearance. To test my theory, I will add another bottle of Everclear to my cloudy batch and see if it clears up. Does anybody else have an explanation for the cloudy/uncloudy appearance? Jack

I would like to try adding one or two green unripe Eureka lemons to my recipet for batch four. I was wondering if anybody added one or two Meyer lemons to the recipet? I also want to go back to Katie's original and add one lime to batch five but, I need to wait for my two trees to give me some more great fruit! Jack

Hello people, I'm new to this site but I have found this thread to be a great sourse of knowledge and experience in the crafting of Limoncello. Since I live in California, I have three lemon trees and one large orange tree. This year after filling the bins of my spare refigerator up with excessive lemons, I decided to try crafting Limoncelle. A month ago I used a microplane to zest 36 Eureka lemons for two batches of Limoncello. I used 2 750ml bottles of 151 proof Everclear for each batch which I filtered throught a Brita filter. After three weeks I filtered the zest from the first batch of Everclear and added a Simple Syrup of 1 cup granulated sugar to 4 cups of filtered water. After cooling I blended the batch which turned cloudy but, with a nice color and fragrance. After a week I tested some and while the flavor was great, the alcohol kick was dangerous! The second batch is still infusing to see if the longer time makes any difference but, I think the next batch will have slightly more sugar and a lot more filtered water. I did buy two commercial brands to compare sugar level and taste and even though my first batch is very strong, it does taste better than the commercial product.