This citrus is simply exceptional, it grows only in a specific coastal area of Italy, I have the good fortune to live near them but despite this I had difficulty finding this citrus (I mean just collected).
It is often used in famous perfume of large brands, the peel is very rich in essential oils, the juice has beneficial properties subject to many recent studies.
I created a liqueur (with the peel) with a procedure similar to limoncello
Subsequently with the fruit I made some jar of jam, with the rest I thought of making a fermentation experiment that will then be distilled. I pressed the juice (very acid), I added sugar, and I entered what everything remains in the fermenter including very aromatic exhausted skins. I had to lower the acidity, I used food bicarbonate.
The yeast I have chosen (and I had at home) is the "Laffort Actiflore B0213) a bayanus strain that I use for fruit ferments and more.He is now fermenting at low temperatures, the scent that emanates is wonderful. I hope to get a good product, I think it's a unique thing (I didn't find something similar on the market).
I’m sure it won’t.