Mines sweating in a dark corner of the pantry... Taste testing will commence early April..... But not on 4-1 for sure....
Cool. I'm looking forward to hearing how it goes with the 'fruit in a low hanging sack' method! I'll probably give that a shot on the next batch.
Limoncello update... Looks more like a lime right now. I've got a ways to go, but I picked up a proper jar for the infusion and another bottle of 151 proof Everclear for when nature catches up with me.
How goes the tasting! I was out on the patio a few minutes ago and was reminded of this thread... my next crop of lemons from the tree are starting to change color and look like lemons! I've probably got a few more months before they are ready...
Consumed..... Gone..... I liked it..... I used 80 proof Tito's vodka instead of the high powered spirits... Kept it in the freezer..... Served ice cold....
I wound up getting 14+ Meyer lemons off the little tree. 4 of them are hanging over 75% Everclear (151 proof is available in CA) right now... another 1.5 week to go in the 3 week 'soak'. Last night, I zested 7-8 of the prettier lemons and put the zest in the freezer. I'll use it for a short finishing step in the last 12 hours or so of the soak. Filter it, add simple syrup, dilute and presto: Lemoncello! BTW: If you press Meyer Lemons, add 1 part simple syrup and 3-4 parts water, you get delicious lemon aid. Add a shot of gin (I've got a bottle of Brooklin Gin that is HEAVY with citrus and juniper) and lots of ice to get a wonderful summer beverage!
a 3 week soak w/ 4 Meyer lemons hanging over 0.75L of 75% Everclear + a 45 min soak w/ the zest of 8-10 Meyer lemons, fliter, add 1 cup of simple syrup (50:50 sugar and water) and add water to top up to 1.5L. DELICIOUS! It's bright, tart, sweet and packs a punch (probably around 32-35% alcohol)