NZChris wrote: ↑
Wed Jun 03, 2020 10:50 pm
Right, First off, after some input from the forum, I modified the experiment a little
Here are the results.
3 different methods
all used 85% ABV to start
Sample 1 on Lemon Zest / Peel only
Sample 2 on whole limes
Sample 3 on cut up lemons, used the whole fruit but cut into small chunks
I left them to sit for 7 days
I used a 1 sugar: 2 water ratio to dilute samples 1&2
Sample 1: Lemon Zest
after 7 days, ABV had dropped to around 76% - 78% ABV
I used 1:2 sugar syrup
I diluted 500ml of Lemon infused 76% ABV with about 670ml sugar syrup
By my calculations, came in at about 32% ABV Lemoncello (I know it should be Limoncello but I did the same with Limes, see below)
Beautiful, deep lemon, creamy texture IMO (See attached)
Sample 2: Whole Limes
Same recipe, similar result but a little more tart, which I liked, so I added another 30ml of sugar syrup, dropped the ABV down a percent or two but a great taste.
Can now make lime marmalade with whole limes I have left, which is why I decided not to use the peels
Sample 3: Cut up lemons
Now, as per my other posts, this one was a challenge:
ABV dropped right down to around 45% from 85%, presumably osmosis.
Drained and because I didn't have as much room to move on ABV, i used a 1:1 sugar syrup.
Added 500ml sugar syrup to 500ml of 45% ABV to give about 23% ABV, a bit low but the drink tasted fantastic.
In short, the cut lemon and whole limes were simpler, quicker and gave a better Limoncello / Lemoncello than on the skins only.
Also, I can use the whole fruits for cooking now vis-a-vis the peeled lemons.
Oh, one last thing, I did do a small test where I squeezed the cut lemons to get extra alcohol out of it: this ruined the mix and it is, as most of you would predict, too bitter. I am going to throw that into to my low wines before my next run!