I've made some this way. I actually filter the Everclear, through a counter water filter 5 times, prior to adding to the lemons, to smooth it out some. Takes the harsh bite out of the final result and friends like it way more than straight up Everclear.
It’s awesome! Make sure to store it in the freezer prior to the trip and pack it in ice! You’ll definitely like it better. I’m thinking about trying it with oranges…I hope it doesn’t turnout to be glorified Triple Sec.
My lemon cello was not a bright flavor. I was very careful to do it exactly as you said. But it wasn’t as lemony as it should’ve been. Also a suggestion I used cheese cloth to large cheese cloth quadrupled over as my strainer to make sure I got everything out of the lemons.
So I've been letting it set now for 2 weeks. ( already added sugar and water). Lemon peels have almost lost all their yellow color. Can I stain and bottle a week early?
It’s really about taste. Give it try and it tastes right, then go for it! I’ve done it in 4 weeks total, I just prefer 6. Let me know how it turns out!
I can't find any store that carries Everclear 190 proof; only 120. Will that work as well, and taste as well? What would my ratios be of lemon/alcohol/sugar & water? Thank you!!
That’s fine a lot of recipes call for using vodka…I like mine a little stronger. But the ration….if my math is correct about 3/5ths the strength. So it would go down to 3 and 3/5 cups of sugar and 3 and 3/5 cups of water. If it turns out to still be too strong, you can add more at the end…it’s a 1:1 ratio sugar to water.
@@BogLife Thank you!! I've tried a batch with vodka, but really want to try this version and see if the taste of the lemons is stronger, too. I appreciate your help, and your video was really easy to follow and fun to watch.
A little late reply. But The Vlogger should have done this math for you. 6 Cups Water = 1.41 Liters. Add 1 Liter of Alcohol @ 190 Proof (190 Proof/2 = 95% Alcohol)| (.95/2.41 Liters of Liquid) = .394 ~ .40 or 40% Alcohol. Which *2 = 80 Proof. So it's about the strength of regular Vodka.
Alright, I have a series of questions: at which stage are you getting the white blobs? Is it mold? And when are you putting it in the refrigerator? Typically I let it sit on our counter,covered with a cloth for the steeping. When it’s complete I store it in the freezer.
@@BogLife I don't think mold can grow in alcohol. the floating blobs and swirls occur when the entire process is complete and the bottles have been in the refrigerator for several weeks. I haven't stored in freezer.
@@louisehill2892 I don’t know without picture. It could be something with the tap water, maybe it wasn’t filter thoroughly and there is lemon particles, it could be undissolved sugar, or it have just separated. I filter it at the end with coffee filters to remove all particles.
@@BogLife thank you... I use a water filtration system, when I shake the bottle it all disappears... someone told me it probably is just the lemon oil solidifying since it doesn't happen right away. I wonder if freezing it would prevent that from happening.
Do NOT do this. The pesticides on store bought lemons are bad, mmmkay. Get the lemons from yourtree, a friend or make another ‘cello. Or drink gasoline, I don’t care.
@@MrPatrickRey there are always better ways to talk to people or send messages. This fell short in the politeness category. But anyway… I wash my fruit first and then use it. Second I believe it tastes great and have never had a complaint on flavor. Lastly you mentioned other ‘cellos. Have you tried other recipes and fruits that you’d recommend?
@@MrPatrickRey You sound sour like a lemon. You also sound like you need attention. Maybe a different outlook on life. Your life must suck pretty badly to want to troll the net. But here goes. I will help you out. Ready for it? ATTENTION.. There now. All better? You got attention. Have a nice day.
I started making limoncello a couple years ago when someone gave me a bucket full of lemons. Liked it so much I was borderline alcoholic 😅
I make large amounts and give it away as Christmas gifts.
I've made some this way. I actually filter the Everclear, through a counter water filter 5 times, prior to adding to the lemons, to smooth it out some. Takes the harsh bite out of the final result and friends like it way more than straight up Everclear.
What does the filter do to the alcohol strength?
I’m making this for my bday trip near the beach in May. Can’t wait to try it out.
It’s awesome! Make sure to store it in the freezer prior to the trip and pack it in ice! You’ll definitely like it better. I’m thinking about trying it with oranges…I hope it doesn’t turnout to be glorified Triple Sec.
Lol but that sounds good too! I’ll be sure to put it in the freezer. I’m way too excited now lol
Do you put the vanilla beans in WITH the lemon peels to steep.?
Yes. Slice one bean length wise and put it in with the lemons right away.
what do you with all the lemons after you zest them ?
Typically I’ll use them in cooking for a few days, but if I don’t have plans for them immediately, I’ll juice them and make lemonade.
My lemon cello was not a bright flavor. I was very careful to do it exactly as you said. But it wasn’t as lemony as it should’ve been. Also a suggestion I used cheese cloth to large cheese cloth quadrupled over as my strainer to make sure I got everything out of the lemons.
I am thinking of adding in strained lemon juice, to make it more lemony...
So I've been letting it set now for 2 weeks. ( already added sugar and water). Lemon peels have almost lost all their yellow color. Can I stain and bottle a week early?
It’s really about taste. Give it try and it tastes right, then go for it! I’ve done it in 4 weeks total, I just prefer 6. Let me know how it turns out!
Can you use muslin cloth instead of coffee filters?
Muslin, cheese cloth, what ever you can to make sure all the peels and potential sediment is filtered out.
Have you tried cheese cloth
Works better than coffee filters
I haven’t, but I definitely should. The coffee filter method takes a while, especially when doing multiple batches.
I can't find any store that carries Everclear 190 proof; only 120. Will that work as well, and taste as well? What would my ratios be of lemon/alcohol/sugar & water? Thank you!!
That’s fine a lot of recipes call for using vodka…I like mine a little stronger. But the ration….if my math is correct about 3/5ths the strength. So it would go down to 3 and 3/5 cups of sugar and 3 and 3/5 cups of water. If it turns out to still be too strong, you can add more at the end…it’s a 1:1 ratio sugar to water.
@@BogLife Thank you!! I've tried a batch with vodka, but really want to try this version and see if the taste of the lemons is stronger, too. I appreciate your help, and your video was really easy to follow and fun to watch.
Where can I purchase the 190 proof alcohol? Please
An actual liquor store, but depending on your state you live in they may not allow it.
can you use the lemon juice also?
Adding juice allows for the possibility of spoiling and shorter shelf life. You want the oils on the rind not juice, more intense and lasting flavor.
What’s the final proof after you mellow it out?
A little late reply. But The Vlogger should have done this math for you. 6 Cups Water = 1.41 Liters. Add 1 Liter of Alcohol @ 190 Proof (190 Proof/2 = 95% Alcohol)| (.95/2.41 Liters of Liquid) = .394 ~ .40 or 40% Alcohol. Which *2 = 80 Proof. So it's about the strength of regular Vodka.
4 weeks total? 2 and 2?
2 and 2. Check out the video description for the exact recipe. Enjoy!
After it has been sitting in the refrigerator for some time it starts to get cloudy and forms white blobs... How can you prevent that? thank you...
Alright, I have a series of questions: at which stage are you getting the white blobs? Is it mold? And when are you putting it in the refrigerator? Typically I let it sit on our counter,covered with a cloth for the steeping. When it’s complete I store it in the freezer.
@@BogLife I don't think mold can grow in alcohol. the floating blobs and swirls occur when the entire process is complete and the bottles have been in the refrigerator for several weeks. I haven't stored in freezer.
@@louisehill2892 I don’t know without picture. It could be something with the tap water, maybe it wasn’t filter thoroughly and there is lemon particles, it could be undissolved sugar, or it have just separated. I filter it at the end with coffee filters to remove all particles.
@@BogLife thank you... I use a water filtration system, when I shake the bottle it all disappears... someone told me it probably is just the lemon oil solidifying since it doesn't happen right away. I wonder if freezing it would prevent that from happening.
@@louisehill2892 I think it will and I bet it’s the sugar.
Do NOT do this. The pesticides on store bought lemons are bad, mmmkay. Get the lemons from yourtree, a friend or make another ‘cello. Or drink gasoline, I don’t care.
@@MrPatrickRey there are always better ways to talk to people or send messages. This fell short in the politeness category. But anyway…
I wash my fruit first and then use it.
Second I believe it tastes great and have never had a complaint on flavor.
Lastly you mentioned other ‘cellos. Have you tried other recipes and fruits that you’d recommend?
Kinda Jerkie boy mkay 😅
@@mrmudcatslim1004 please makes tons of this with lemons from Walmart.
@@MrPatrickRey You sound sour like a lemon. You also sound like you need attention. Maybe a different outlook on life. Your life must suck pretty badly to want to troll the net. But here goes. I will help you out. Ready for it? ATTENTION.. There now. All better? You got attention. Have a nice day.
Looks groovy 👍
How about using fresh cherries!!!
Thanks
Alright you peaked my interest. Like a cherry liqueur? I’ve heard about doing it in brandy or bourbon for a flavored mixer, but I need to know more!