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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).

Sounds and looks great Demy!

I enjoy reading your updates, because they are remote from my experiences and practices...thanks for helping expand my horizons!

Oatmeal wrote: ↑Sat Jan 08, 2022 10:29 am I enjoy reading your updates, because they are remote from my experiences and practices...thanks for helping expand my horizons!

This is the beauty of the forum .... distant, different experiences, sharing but with the same passion!

Stonecutter wrote: ↑Sat Jan 08, 2022 7:12 am Sounds and looks great Demy!

Thank you, this citrus has a particular aroma, it is difficult to describe but I think it's my favorite (and I love citrus fruits). It is even used in perfumes (for example "Acqua di giò " by Giorgio Armani)

Demy wrote: ↑Sat Jan 08, 2022 1:59 pm
Thank you, this citrus has a particular aroma, it is difficult to describe but I think it's my favorite (and I love citrus fruits). It is even used in perfumes (for example "Acqua di giò " by Giorgio Armani)

I read that in your first post. I couldn’t help but think that your spirit would end up tasting like cologne. I’m sure it won’t.

Hi Demy,
I was planning for some time to make limoncello alike spirits with different citrus fruits. Now I just found a source for fresh bergamots and will soon try a batch. I'm looking forward to hear how your fermented restmaterials are turning out after distillation.
ghostinside

It's time to update the post, the product is just great. As soon as it was done it was cloudy, with essential oils on the surface despite very tight cuts. I have let it rest since then, then filtered with plain paper and the result is a limpid product. On an organoleptic level: when the glass is brought closer to the nose a very pleasant, fresh and citric scent arrives. The initially citrus flavor then a slightly bitter aftertaste. The flavor stays in the mouth for a long time. I am extremely satisfied with the result, a unique product.