lemoncello question

Discussion in 'Food & Cooking' started by durangojo, Aug 11, 2011.

  1. durangojo

    durangojo

    Messages:
    2,171
    Likes Received:
    89
    Exp:
    Professional Chef
    just finishing up the final steps of a batch of lemoncello...the filtering....p.i.t.a. but so very necessary to get the correct color and smoothness ...the batch is beyond good...added a few sprigs of rosemary to the bottle while it was fermenting into the magical elixir it is...my question...do i need to refrigerate the bottles? i am using old patron bottles(the large ones with the large corks), so may not be the tightest fit...seems okay, just wondering though...suggestions? thanks...

    joey
     
    Last edited: Aug 11, 2011
  2. cacioepepe

    cacioepepe

    Messages:
    215
    Likes Received:
    19
    Exp:
    Professional Chef
    I don't think you have to refrigerate, although I don't think it would hurt.  For storage, I really like the flip-top stoppers, like the ones for homemade beer.  I think they have a better seal, and they look cool, especially if you find old mismatched bottles.
     
  3. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    I had Limoncello once/img/vbsmilies/smilies/crazy.gif

    Actually a lot of us gumbas store it in the freezer.

    Might not do it if the syrup wasn't measured. To much water and it might expand in the freezer.

    People drink this from the freezer there, no?
     
  4. durangojo

    durangojo

    Messages:
    2,171
    Likes Received:
    89
    Exp:
    Professional Chef
    who needs a freezer pan..we just stick whatever it is we're drinking in the snow! i'm not too worried about it now as its all done and looks swell in those beautiful handblown patron bottles....i was thinking of some sort of shrink wrap for the neck, but it's all good now..actually, i am now thinking about making an orangecello....anyone know if one particular orange would be better than another? i'm thinking blood orange or tangelo maybe...

    joey
     
  5. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    oh well,

    Just trying to inform other people how it's done in the rest of the world.

    It's a staple in Italian families. Drunk after dinner to help with digestion.

    Orangecello is more of a drink. I think I would be looking for good skins as well as meat.
     
  6. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    198
    Exp:
    Cook At Home
    It all sounds good, and I'll have a glass of whatever you're pouring.  Mille grazie.

    Cin Cin! 

    BDL
     
  7. durangojo

    durangojo

    Messages:
    2,171
    Likes Received:
    89
    Exp:
    Professional Chef
    pan,

    you don't use the 'meat', only the zest. both lemoncello and orangecello are liqueurs, not drinks per se.... i was thinking tangelos, but now think it may not be the right choice...too sweet and a real pain to zest....just not th eright one..probably more of a navel orange... as in lemoncello, the fruit is essential......for lemoncello, the lemons are from sorrento....will have to search about the where the oranges are from, but i'm guessing southern italy as well..thinking i may make this a personal quest and maybe just have to go there for 'research' purposes...i may just never come back though! live amore being what it is and all!!!

    salud,

    joey
     
    gourmetm likes this.
  8. bishop

    bishop

    Messages:
    71
    Likes Received:
    12
    Exp:
    Cook At Home
    I have a little experience in this. As for the storage question, store in the freezer as soon as you add in your simple syrup. The one time I did not do that, the bottles developed a yellow line around the top of the bottle. It still tasted good but it wasn't attractive and drove me nuts everytime I pulled the bottles out of the freezer. I would shake the bottles to get rid of it but it would float to the top after sitting for long periods of time. (And yes, the liquor and zest were filtered).

    The orange flavored version is known as arancello. I just finished up a batch on Wednesday. I used the zest from organic Valencia oranges and it came out delicious. The color isn't nearly as orange as you might think. It looks more like a really colorful limoncello.

    Here are some photos. First is the orange peels after just a few days in the Everclear. The second I just took to show you the finished color.

    [​IMG]

    [​IMG]
     
    gourmetm likes this.
  9. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    Yes Joey, you are right!!! Strike me dead if I  disagree.!!  Don't need a tutor for making this crap. Made it before you were born,

    Lighten up a little and try to educate the members.This board hjas changed dramatically. I direct all to discussions in 2002 .

    I made my stripes making sausage for Morabitos who supplied Lombardi's and the feast of San G. People don't have a clue what

    Italian dining means. I'll give a 100. gift certificate or cash for the first person to tell me what makes a sausage special?
     
  10. john dt

    john dt

    Messages:
    42
    Likes Received:
    16
    Exp:
    At home cook
    What makes a sausage special? A sausage sale./img/vbsmilies/smilies/cool.gif
     
    gourmetm likes this.
  11. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    I saw a pantry cook put a french tickler on a saucisson sec once. That was pretty 'special'
     
  12. durangojo

    durangojo

    Messages:
    2,171
    Likes Received:
    89
    Exp:
    Professional Chef
    wow panini,

    that's sure some left hook you got there!..or was that an uppercut? there was no attacking and certainly no tutoring going on here from me...i apologize if it came off so. i was just saying what i know about lemoncello, which isn't much and which is why i am here asking. plenty of people here both disagree with me and beat me up over my opinions and posts, but that's okay...it's what makes it a community and a dialogue and a learning experience. somehow being blamed in part for the deterioration of  CT  itself is not only 'below the belt', but counterproductive and hurtful...shame on you...that said, i'm guessing that since you've been making lemoncello since before i was born...well, it's like sausage...once you make it, you kinda know what's in it!

    "the future just ain't what it used to be"...casey stengel.....

    joey

    p.s. i'm just chalking this up to the very full moon!
     
  13. pete

    pete Moderator Staff Member

    Messages:
    4,318
    Likes Received:
    891
    Exp:
    Professional Chef
    I'm a huge grapefruit fan.  Anyone tried making the same thing using grapefruit?
     
  14. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    A french tickler ha ha.

    No full moons here, only one moon.

    C'mon, someone tell me the secret to making sausage.

    See if you can do it without Wiki.

    simple simple youall have so much exper.
     
  15. chrisbelgium

    chrisbelgium

    Messages:
    2,270
    Likes Received:
    206
    Exp:
    Home Cook
    Full moon? And my werewolf costume is still at the dry-cleaners!
     
  16. durangojo

    durangojo

    Messages:
    2,171
    Likes Received:
    89
    Exp:
    Professional Chef
    Bishop,

     thanks..oh yeah valencia oranges...duh! i make a gallon of lemoncello using a sun tea jar, so freezer space might be a problem...not that it makes any difference, but i use vodka, not everclear...i think the italians use everclear, butit just seems so 'raw' to me..plus, me like vodka!....just curious, does freezing slow down the fermentation process, so that it takes longer? also, seems like your orange peels were more strips than zest...did i see that correctly? that's a good thing to me...the arancello bottle looks very,very inviting...nice...thanks

    joey
     
    Last edited: Aug 13, 2011
  17. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    If you ask me anything I don't know, I'm not going to answer.
    Yogi Berra  
     
     
  18. thetincook

    thetincook

    Messages:
    1,103
    Likes Received:
    29
    Exp:
    Line Cook
    Well, just going from my experience, the big issue for me is temp control. Gotta keep everything very cold, almost frozen, so you don't get fat smear or break the emulsion. That's the only thing I can think of that applies for all sausage types and farces.
     
  19. john dt

    john dt

    Messages:
    42
    Likes Received:
    16
    Exp:
    At home cook
    Simultaneously denying and confirming his reputation, Berra once stated, "I really didn't say everything I said." (Wikipedia, Yogi Berra)
     
  20. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    Tin

    You just won yourself a gift certificate!!!!!

    The only thing you need to know, the meat temp should be going up though. freeze first.

    That was to easy for you. It was on my mind because I just bought a honkin grinder.

    Certificate? I was thinking Victoria Secret?