Huh, whole lemons? That would be a hell of a lot easier than “zesting” 20 lemons with a peeler... that’s been the main thing keeping me from making another batch.
raketemensch wrote:Huh, whole lemons? That would be a hell of a lot easier than “zesting” 20 lemons with a peeler... that’s been the main thing keeping me from making another batch.
Read the recipe and comments it has in my first post. I read a ton of different methods
When I was an apprentice baker the boss's wife brought me a drink of freshly squeezed orange juice.
In a chrome plated 'birko' (jug with a heating element) in which the chrome was worn away, exposing the copper.
Can't remember whether I threw up (well, okay, it was sixty years ago) but it was impossible to drink and seemed to be poisonous.
Don't do it!
The Baker wrote:When I was an apprentice baker the boss's wife brought me a drink of freshly squeezed orange juice.
In a chrome plated 'birko' (jug with a heating element) in which the chrome was worn away, exposing the copper.
Can't remember whether I threw up (well, okay, it was sixty years ago) but it was impossible to drink and seemed to be poisonous.
Don't do it!
Geoff
Just curious as again that’s the acidic juice and not the oils...
Yeah as The Baker pointed out a month ago this was not going to end well, I guess we can say thanks for proving that. A photo of the contaminated result might be a good idea but if. I were you I would start a new thread for your stainless effort rather than build on a what not to do thread. Done right the stainless model will work just fine and I can personally attest tastes amazing. The citrus infused spirit is quite a different product from limoncelo, for one its almost clear and devoid of cloudiness. It is much more time consuming than the maceration methods but it depends what product you want. Sweating the fruit is fairly popular in Australia and I've seen it done with both stainless racks and suspended with stainless wire or jute string. It will take between 1and 3 months but keep an eye on the fruit for deterioration. You should be able to redistill the copper salts out of that stuff and use it as part of your lemon schnapps base as the copper shouldn't carry over but some of the botanicals likely will.
Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety.Benjamin Franklin
thecroweater wrote: It will take between 1and 3 months but keep an eye on the fruit for deterioration. You should be able to redistill the copper salts out of that stuff and use it as part of your lemon schnapps base as the copper shouldn't carry over but some of the botanicals likely will.
Yep, I’ve already made many batches suspending in cheesecloth. But it’s a hassle and this way I’ll be able to,pack in the lemons
Will post failure pix tomorrow
And yeah, it went down the drain. I don’t take chances.
Just suspending the lemons in cheesecloth seems pretty easy to me, also the benefit is that I can suspend close to the lid leaving more room for more liquid.
Looking forward to see how this turns out.
Wow that's a cool color but I wouldn't recommend drinking it
I have an experiment going with the lemons suspended in cheesecloth - but I like the stainless steamer that you have going on in the ageing section viewtopic.php?f=4&t=70109 I'm going to do my next batch that way
Saltbush Bill wrote: ↑Tue May 12, 2020 5:48 am
Id think that citrus juice + oils from citrus skin is always going to end badly if confined to a jar with copper.
The boss's wife brought me an orange drink when I was an apprentice.
In a chrome plated copper jug that the chrome was worn off of.
It was deadly, from memory (it was sixty years ago) I maybe threw up, anyway it was undrinkable.
Definitely Saltbush you are right.
