Lemon Wash

Bastardo · Post by **Bastardo** » Mon Dec 10, 2007 3:16 pm

any one every try a lemon wash? I had 10 or so lemons after zesting for a lemoncello recipe and didn't want to waste them so I blended up and mixed them with a sugar water (15 litre) made to a final abv of about 12%. I added yeast nutrients and a packet of EC1118. At first I thought it wouldn't go because it may be too acidic, but the next day the airlock was bublin.

I have since found lemon wine recipes which I had never heard of. Once this is done I plan to distill it and hopefully carry over the lemon flavor, for further flavoring using the standard lemoncello recipe.

Not sure if it will work, but I'm trying, and learning....

grainhopper · Post by **grainhopper** » Mon Dec 10, 2007 3:40 pm

I would lke to know how this turns out.

wineo · Post by **wineo** » Mon Dec 10, 2007 3:43 pm

It sounds interesting.I have seen lots of lemon wine recipes,but have never tried them.I wonder if the flavor will carry over?Let us know how it turns out.

pothead · Post by **pothead** » Wed Dec 12, 2007 8:08 am

it may be too acidic.

I like making a neutral spirit, then soaking the zest of 3 lemons(I use a potato peeler to take the zest off without any pith)

Soak it in about 750ml for about a month or 2, then make some sugar syrup with about 1-3 cups of sugar, then add it slowly till it taste right.

I have some bottles that are sweet and sugary, and some bottles that just taste like lemon vodka.

I have also done this with rum.

punkin · Post by **punkin** » Wed Dec 12, 2007 10:25 am

grainhopper wrote:I would lke to know how this turns out.

Will also be following this thread with interest. Keep us updated.

Bastardo · Post by **Bastardo** » Wed Dec 12, 2007 3:35 pm

I am going on vacation for three weeks, when I get back I will run the wash through the still and see how it turns out. Will post the results...

duds2u · Post by **duds2u** » Wed Dec 12, 2007 4:33 pm

Pothead
If you are looking for a name for your lemon liqueur it's an Italian liqueur called "lemoncello" and you have nailed the recipe.

Bastardo · Post by **Bastardo** » Wed Dec 12, 2007 11:35 pm

Yes that is what I was making when I had the 10 left over lemons.....
it's in my first post... I got the recipe from my mother, she learned it in Italy from my grandfather. She also has a great one called nocino which I will try. It is a hazel nut liq

mtnwalker2 · Post by **mtnwalker2** » Thu Dec 13, 2007 1:22 pm

I am going to visit my mother this january. She has120 citrus trees that my dad and I planted over 26 years ago. I usually squeeze about 10 gal. of juice and freeze it to bring back with me.

This time I will be bringing a lot of the zest from some of them especially the persion limes, Key limes, and my favorite of all of them calamondan.

She also has lots like a hundred , ginger plants. I have never bothered with them, but this year I plan to dig a bunch of roots and bring back also. I am enjoyeing the 50 avacadoes she sent me.

Keylimicello? calamondello? Life is great!

pothead · Post by **pothead** » Thu Dec 13, 2007 1:30 pm

duds2u wrote:Pothead
If you are looking for a name for your lemon liqueur it's an Italian liqueur called "lemoncello" and you have nailed the recipe.

I also make a lemon-lime just like it...it's been in the wiki for a couple years.

I had no idea that that is how they made lemoncello But now that I know, I'm gonna buy a bottle of commercial, and compare it to mine.

punkin · Post by **punkin** » Mon Jan 21, 2008 10:54 am

Is there an update on this Bastardo?

My lime tree is starting to bear.....

Bastardo · Post by **Bastardo** » Mon Jan 21, 2008 3:42 pm

yes, when I got home it appears to have finished fermenting. I haven't tried the wash yet, as there was a great deal of suspended pulp I let it sit
for a few more weeks. It is now fairly clear so I will siphon to a clea demijon. I will post some pics and let you know about flavor etc. hopefully this weekend.

punkin · Post by **punkin** » Mon Jan 21, 2008 10:20 pm

Thanks mate, very interseted in the results after you've run it.

Been doing some research and thinking of a Thai sorta spirit.

Lime, Ginger and chilli wash.

I'm gunna give it a whirl unless someone tells me not to.

JustNoFishSaucePleasePunkin

Post by **blanikdog** » Wed Jan 23, 2008 2:07 am

Go very easy on the chilli, punkin. I made some chilli vodka some years back and still have most of it. I took half a gallon on a fishing trip and spent most of the night walking around trying to cool down.

I've diluted it but am still afraid of it.

blanik

Post by **HookLine** » Wed Jan 23, 2008 2:15 am

punkin · Post by **punkin** » Wed Jan 23, 2008 10:51 am

I've diluted it but am still afraid of it.

Yes, well, ummmmm....

Fishing trip would be one of the end uses for this for sure. The boys wander round the house all evening eating pickled chillis and chewing on Chilli Salt Snapper frames and Chilli Jerky.

Figure if i take my Salmazer of white wine and a 4.5 litre bottle of Thai Terror i should be most welcome

I'llStartWithASmallWashPunkin

DestructoMutt · Post by **DestructoMutt** » Sun Jan 27, 2008 5:10 pm

nocino is made with green (not ripe) walnuts. i have a batch aging at the moment... 6 mos to a year is the suggested period... started it in june '07, per the old italian recipes.

i think amaretto is made from hazelnuts/filberts.

edit: oh yeah, Bastardo, how is the lemon wine? would like to try with oranges if your attempt works out.

Bastardo · Post by **Bastardo** » Sun Jan 27, 2008 6:08 pm

I am anxious to check it out... unfortunatley i have been very busy with work. the wash will have to sit till next weekend, which is fine as it will clear a bit more, but i will let you all know.

wineo · Post by **wineo** » Sun Jan 27, 2008 6:27 pm

Amaretto is made with aprocots and almonds.You can make it fairly close to the commercial stuff by macerating aprocots and using almond extract.
I have a 1/2 gallon of the stuff I just made,and I also added brown sugar,and a little vanalla extract.The ladys love it!

punkin · Post by **punkin** » Sun Jan 27, 2008 10:45 pm

I've gotta say that the Green Thai Terror maceration i did just yesterday has encouraged me enough to proceed with a full wash.

Some mates came round this morning and a small half shot was dished out with no explanation after breakfast.

Although they didn't really understand WHY anyone would make it, they certainly didn't complain about the flavour, or the pleasent burn in the tummy.

Will be making a wash as soon as the limes are ripe, will probably leave the chillies for maceration still though.

Very keen for more info when you make some more progress

BetterPullYaFingerOutPunkin

DestructoMutt · Post by **DestructoMutt** » Mon Jan 28, 2008 10:44 am

Wineo wrote

Amaretto is made with aprocots and almonds.You can make it fairly close to the commercial stuff by macerating aprocots and using almond extract.

i stand corrected....Frangelico is the hazelnut/filbert flavored liqueur

edit: i believe there are two versions, the first uses ripe, roasted hazelnuts and the second uses green hazelnuts, similar to nocino (but the second is not frangelico... i'll research and edit again)

punkin · Post by **punkin** » Fri Feb 15, 2008 1:09 pm

Now how you goin with it?

Doin my lime wash today, can't wait any longer.

violentblue · Post by **violentblue** » Mon Feb 18, 2008 8:45 am

I'm eager to hear how much lemon flavor comes over in the distillate. I've made a molasses wash with a good amount of lemon, I'm thinking that a lemon rum might be nice, juging by the flavor of the wash.

chili vodka might be nice, maybe I'll try that in the future. would be simple enough to do I think much in the same way one would do a gin.

punkin · Post by **punkin** » Mon Feb 18, 2008 10:25 am

Should smell my brew cupboard at the moment with the Lime Wash bublin away in there.

I wish i could make dinner with it