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Mulcahy

Making Limoncello

456 posts in this topic

Hello, and thanks for all your comments on my Limoncello question..  

So, as an extension to this general topic (please let me know if I need to start a new thread for this), I wanted to ask your opinions on how long I should let the vodka and lemon zest sit given I DID NOT use 100 proof but the 40%/80 proof stuff..  My question is...........what is the minimal amount of time for this to turn out well..  My significant other and I are pretty impatient.....:)

Thanks in advance any info on this....!

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Try tasting what you have (by adding sugar and vodka or water). That said, I believe most people "rest" their lemoncello after its been made for quite a while. I make "Amer Boudreau", a homemade imitation of Amer Picon, and it definitely is better after it has rested in the bottle for a year. That said, I'm drinking the few-months-old batch right now because I ran out.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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Hello EvergreenDan, and thanks for your response back..

Please forgive, but I'm unsure what you are suggesting above..  Right now, I have the vodka and lemon zest together marrying..........and the sugar/water mix does not go in (according to my recipe anyway.........via Giada Laurentis) until the marinating has completed..  I'm just wondering how long I should allow this marinating to occur given the lower alcohol vodka I have used..

Thanks again to all info you guys can provide.... 

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I think what he's saying is tasting it is the only trustworthy way to judge how the extraction is going, so you can mix up a little microbatch with what you have (a very small amount of your vodka mixture and proportional bits of sugar and water to get your taster to target sweetness and proof) and decide from there if it needs more time or not.

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I used 80 proof when I made mine. I followed the instructions here which says "at least 2 weeks, until the peels look pale and the vodka is no longer gaining color or aroma". I didn't worry about additional time for difference in proof, I just started checking at the 2 week point and when I was satisfied nothing else was being gained, I continued with the production. I'm hoping there's no point of diminishing returns regarding shelf life, my batch made 1 1/2 750 ml bottles. I used the 1/2 bottle but the full bottle's been sitting unopened in my cabinet for close to 3 years.

Edit: correction - I just read the post in that linked discussion where I posted about making mine... it's been in the cabinet unopened for more like 6 years. Time flies...


Edited by Tri2Cook (log)
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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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