Zest from 6 tangelos into 600 ml 95% ABV neutral, soak for 20 minutes, seperate the zest with a coffee filter, add 200 gr sugar then 300 ml H2O. Shake like hell for a day.
You're right @Knafs, now that I've seen Industry City Distillers' limoncello recipe, it does look to be a somewhat slightly modified version of a quadrupled batch - so, credit to creator. I gotta review my notes to see where I ended up with this mix.
@grim - agreed, that's what has been the differentiator between the "cellos" I make and others that my friends have made; but I'm going to have to explore @CothermanDistilling suggestion.
Years ago I tried vodka, which I thought was worthless. Seems like by the time you get the citrus you are going for, it's just too bitter. Takes ages too.
Some guys on the forums back ages ago were advocating suspending a citrus above a jar full of neutral on a string. They said it worked very well and put hardly any colour into it.
I did lime suspended and it turned out great. Actually I welded 3 rods in middle and used this as a tripod to support the limes above alcohol. Left it for months then sugared and cut. Not bitter at all and a nice tinge of green with plenty of flavour.
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only 20 minutes? i leave my limoncello on zest for weeks. haven't tried tangelo yet but it's looking good!
This is the recipe Industry City Distillers uses for their limoncello. It works nicely.
Full strength neutral is the trick for citrus I think. Even with a lemoncello, you get really nice extraction at 3-4 days.
vapor extraction works good too... I bet a blend of soaked full strength and vapor would be the ticket....
Never got around to trying to distill a straight citrus masceration in the lab still.
You're right @Knafs, now that I've seen Industry City Distillers' limoncello recipe, it does look to be a somewhat slightly modified version of a quadrupled batch - so, credit to creator. I gotta review my notes to see where I ended up with this mix.
@grim - agreed, that's what has been the differentiator between the "cellos" I make and others that my friends have made; but I'm going to have to explore @CothermanDistilling suggestion.
I'm macerating my 'cello with about 80% ABV for some time to get the best extraction of oils but still leave it sitting for a while.
Next batch I'll try this way and check the difference
50g/liter of lemon was intense.. I want to try soaking whole, uncut fruit for a time in 80%...
Works...no effort and doesn't ruin fruit.
It does take a large container.
DAD... not yours.. ah, hell... I don't know...
Years ago I tried vodka, which I thought was worthless. Seems like by the time you get the citrus you are going for, it's just too bitter. Takes ages too.
Some guys on the forums back ages ago were advocating suspending a citrus above a jar full of neutral on a string. They said it worked very well and put hardly any colour into it.
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I did lime suspended and it turned out great. Actually I welded 3 rods in middle and used this as a tripod to support the limes above alcohol. Left it for months then sugared and cut. Not bitter at all and a nice tinge of green with plenty of flavour.
All these different ideas will keep me busy for years - darn! ^:)^