Bravissima dai. We love limoncello too, yung kaibigan kong thai ang sipag gumawa nyan kaya xa taga supply sa amin, til sabi ko turuan nya ako però di pa namin nagawa til nakita ko tong vlog mo..ayan atlist may idea narin ako hehe.
Try to get less of the white pith on the skins and see the difference in the taste. It will be less bitter with a nicer flavor. You can use a spoon to scrape the pith off the peels.
This is called "louching". It happens when you add sugar and water to alcohol that has oils in it. The process of extracting the flavors from the lemons releases oils from the skins. When you add the sugar water syrup the two won't mix so it becomes cloudy. You could get rid of the "louch" by slightly warming it but it would cause alcohol to vaporize lowering the proof. And the milky look is part of the allure of the spirits.
Hello. Sorry for the late reply. I honestly haven’t used lime yet. But I guess you can because some would also use orange for this instead of lemon and they call it arancello.
I made again recently and soaked it for 2 weeks. I was amazed by how the color was even more intense. I’ll try to soak it for a month next time. Thank you for recommending.
I'm very proud of you, you do very well the things I like even if you don't like them! Thank you my love!❤❤❤
Anything for you, amore mio! ❤️🤗
Bravissima dai. We love limoncello too, yung kaibigan kong thai ang sipag gumawa nyan kaya xa taga supply sa amin, til sabi ko turuan nya ako però di pa namin nagawa til nakita ko tong vlog mo..ayan atlist may idea narin ako hehe.
Gawa na din ikaw ate, sobrang dali lang naman nyang gawin. And it’s very satisfying pg ikaw mismo ang gumagawa.
Wow..patilawa dw kami iton ☺️☺️
Hala gadla hehe dre ako hiton nainom ky hitaas it level ht alcohol.
how good is your limoncello!
Thank you, babe! 😘 I should be making new batch of these the soonest, we only have 2 more bottles left.
Try to get less of the white pith on the skins and see the difference in the taste. It will be less bitter with a nicer flavor. You can use a spoon to scrape the pith off the peels.
Did you use 200ml or 500ml bottles to store in your limoncello
Hello, sorry for the late reply. I used different sizes of bottles here. Some were 500ml, then some are 250ml.
How is it that it becomes milky when you mix the spirits with water
@@peterhugo7880 Because it’s not only water, it has sugar melted in there too.
This is called "louching". It happens when you add sugar and water to alcohol that has oils in it. The process of extracting the flavors from the lemons releases oils from the skins. When you add the sugar water syrup the two won't mix so it becomes cloudy. You could get rid of the "louch" by slightly warming it but it would cause alcohol to vaporize lowering the proof. And the milky look is part of the allure of the spirits.
@quarlow1215 Thanks a lot for this. 😊 Now that’s very informative. 👍🏻
to much white on the peel, could result in a to bitter limoncello,
Not at all. In this batch, there’s only 2 bottles left. Everyone says it’s delicious.
@@JennelinItalyBe even better without all that pith. I promise you that.
You are absolutely right. This is not the correct way. Check out videos of thst Italian expert Cuore
Just get a peeler.
@@LiquorAndWh0rzIt still tasted amazing. My entire family loved it.
how strong is it?
It’s usually strong during the 1st month but it tastes better after that.
A vegetable peeler works a lot better
I find it more difficult actually. I more used on peeling this way.
There is WAY too much pith on those lemon peels. It makes it bitter.
Not at all. Everyone loved this and I heard nothing but great compliments. 🤗
Te twoje obierańie to jest masakra
Cn i u lime inted o lemon, orry 😢 my kybord not orking.
Hello. Sorry for the late reply. I honestly haven’t used lime yet. But I guess you can because some would also use orange for this instead of lemon and they call it arancello.
Uyyy perst
Salamat naman. 🥰
How much alcohol did you use
Hello, sorry for the late reply. The ratio is 1:1. One liter of alcohol for every one liter of water. And I would use 10-12 lemons for that.
I scrape the pith off my zest and store for 3 weeks in Vodka or Everclear - vodka isn't as strong
I’ll try to use other kinds of alcohol next time as well.
Let soak for a month. Then let it rest for another month.
I made again recently and soaked it for 2 weeks. I was amazed by how the color was even more intense. I’ll try to soak it for a month next time. Thank you for recommending.
🚜🚜 🚜 🌽🌽🌽🌽🌽🚜 🚜🚜
😅🤔
Not authentic the lemons used for lemoncello are different then these
I guess, But still it works.