der wo wrote:I like this idea of using the vapor for macerating lemons. And also I would think first to do this with a stainless screen. But could it be possible, that a cheescloth works like a filter and using it would result in a more finer taste? What do you think?
Anyway, you could place a tissue between the basket and the lemons and have the same filtering effect, if there's any.
I need little presents for family and noone knows about my distilling... Such ideas are always great, although I don't drink much such things.
I didn’t notice any difference between cheesecloth or stainless or the filter bag
Oldvine Zin wrote:Just pulled a half gal of suspended lemon, first tried the 6:4 simple syrup - way too sweet for me, then tried 8:4 -great mouth feel but still to sweet, 10:4 or 5 to 2 worked great for me and my tasters. One taster raved about the local limoncello she liked so I poured a side by side taste, ha ha I think that I have a winner.
Took a vote round and agree to try to reduce sugar next bottle
I can’t say enough how well the orange turned out! And the half orange half limon gets my vote too.
Ratio for both was roughly 1 gallon clean azeo to a bag of fruit.
As the Clementines are soft they were pealed and the depithed with a very sharp knife. Limes were easier, just used a vegetable pealer. About a week to soak and the peals were blanched.
Final product is cut to 35% and sugared to taste, no measurements on that part.
I add some vanilla to the orange: also to taste, giving it a wonderful orange cream flavor.
