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don’t follow my lead with the copper. read the whole thread! possible contamination issue.

My first batch of Limoncello was a success, but I didn't like having to suspend the fruit in cheesecloth. To me it seemed there was much wasted space.

So I made a simple jig with a copper end cap, and a couple squished pieces of copper pipe, attached with a stainless screw.

This allows the jig to get into the jug with the tubes compacted, then they can be spread apart.

This next run I can do ~10 lemons per litre of 95% compared to 3 in cheesecloth.

Recipe here:

https://www.gizmodo.com.au/2014/03/how- ... -ever-had/" onclick="window.open(this.href);return false;" rel="nofollow

Let us know how this turns out !
Great I hope.

cede wrote:Let us know how this turns out !
Great I hope.

Thanks

My first batch in cheesecloth came out great with less lemons. But it was a bit strong. Hoping this means same flavor and less potency.

One thing that would refrain me is the acidity if the lemons and copper together.
But it's to be tested

cede wrote:One thing that would refrain me is the acidity if the lemons and copper together.
But it's to be tested

I’ve thought about that and can get a stainless setup done easily enough

But given its just the lemon oils, I’m thinking it will not be too acidic

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

Yeah, it sounds awesome. Zesting 2 lemons is far better than zesting 20. I'm going to have to give this a shot.

I wouldn't have copper sitting in finished alcohol, it will dissolve, and *can make bad things. Stainless would be a better choice.

zapata wrote:I wouldn't have copper sitting in finished alcohol, it will dissolve, and *can make bad things. Stainless would be a better choice.

Haven’t been able to find anything out on this. Any links?

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

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...

Lemon oils are ph neutral...

https://www.davidwolfe.com/lemon-essent ... n-morning/" onclick="window.open(this.href);return false;" rel="nofollow

If you cut those lemons open, you'll see that the vapour does not discriminate.

I giving limoncello a try using the suspended method - so far fairly simple and easy.
OVZ

Ok all - can’t recommend doing this at all!

The ethanol ended up blue with a tablespoon of calcium-like sediment on the bottom of the jar.

I’ll post pix when I can shrink them to size

I have a stainless one being made up tho for another try. I think it’ll work

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.

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.

Stainless steamer basket might be handy?
http://a.co/ghJv60o" onclick="window.open(this.href);return false;" rel="nofollow

zapata wrote:Stainless steamer basket might be handy?
http://a.co/ghJv60o" onclick="window.open(this.href);return false;" rel="nofollow

‘I looked and looked and looked.

Problem is the 120 oz jar I use has a 3” opening

I could get another jar, but otherwise it’s pretty perfect.

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.

OVZ

BTW I think this process is good and should get a new thread in recipe devilment.

OVZ

- the copper

Finally putting pix up

You can see the residue - copper salts I believe, from reading others posts above

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

OVZ

Why not just make it the way it’s been done for thousands of years?

Id think that citrus juice + oils from citrus skin is always going to end badly if confined to a jar with copper.

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.

Geoff

I threw whole lemons and limes into different jars and covered with alcohol. Made some fantastic lemoncello and limoncello

The trick was to not squeeze the fruit after

Have also done whole fruits which worked out better as I made marmalade with the fruit afterwards!