Drink of Choice
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Surg That Sir, is a tasty whisky. One of my top 5 picks.
processhead yeah I like this when I need a change from the big peaty stuff like Ardbeg
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Started a batch of holiday Limoncello Per my sister’s request
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen how do you make this? My wife loves lemon flavored anything. I love the background.
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GWG8541 If you prefer an exact recipe they are all over the web
I thinly peel 10 lemons avoiding as much of the white pith as possible
Put peels into a quart jar with vodka or stronger clear spirit (the stronger the alcohol the better flavor extraction I use Everclear 190 proof)
I vacuum seal and do a 2 hr. sous vide at 140-145 F, this dramatically speeds up the process.
You can just put it into a jar and let it soak but it will take 2 or 3 weeks instead of a couple of days
To dilute I like to put the reserved juice back in (a severe no-no to aficionados) along with a three cups 25% sugar 50% water mix after heating to make a simple syrupThis is still a pretty strong sipping mixture which I like but from there you can vary the sweetness and water dilution as desired (commercial Limoncello is around 50 proof)
If you start with a lower proof the mix may vary depending on taste and proof strength
Really the most important part is the lemon peel extraction, from there it is personal tasteGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
GWG8541 If you prefer an exact recipe they are all over the web
I thinly peel 10 lemons avoiding as much of the white pith as possible
Put peels into a quart jar with vodka or stronger clear spirit (the stronger the alcohol the better flavor extraction I use Everclear 190 proof)
I vacuum seal and do a 2 hr. sous vide at 140-145 F, this dramatically speeds up the process.
You can just put it into a jar and let it soak but it will take 2 or 3 weeks instead of a couple of days
To dilute I like to put the reserved juice back in (a severe no-no to aficionados) along with a three cups 25% sugar 50% water mix after heating to make a simple syrupThis is still a pretty strong sipping mixture which I like but from there you can vary the sweetness and water dilution as desired (commercial Limoncello is around 50 proof)
If you start with a lower proof the mix may vary depending on taste and proof strength
Really the most important part is the lemon peel extraction, from there it is personal tasteglen thanks, sous vide it is.
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GWG8541 If you prefer an exact recipe they are all over the web
I thinly peel 10 lemons avoiding as much of the white pith as possible
Put peels into a quart jar with vodka or stronger clear spirit (the stronger the alcohol the better flavor extraction I use Everclear 190 proof)
I vacuum seal and do a 2 hr. sous vide at 140-145 F, this dramatically speeds up the process.
You can just put it into a jar and let it soak but it will take 2 or 3 weeks instead of a couple of days
To dilute I like to put the reserved juice back in (a severe no-no to aficionados) along with a three cups 25% sugar 50% water mix after heating to make a simple syrupThis is still a pretty strong sipping mixture which I like but from there you can vary the sweetness and water dilution as desired (commercial Limoncello is around 50 proof)
If you start with a lower proof the mix may vary depending on taste and proof strength
Really the most important part is the lemon peel extraction, from there it is personal tasteglen Love the using of sous vide to speed up the process. I find that the sous vide process gives the final brand a more intense taste than just letting it sit on the counter for 2-3 weeks. Have fun with it.
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glen Love the using of sous vide to speed up the process. I find that the sous vide process gives the final brand a more intense taste than just letting it sit on the counter for 2-3 weeks. Have fun with it.
zbigjeff Yeah, it works great
I think I use less sugar than typically called for, I like it less syrupy and with a little more alcohol punch -
GWG8541 I do usually let it set under vacuum for a couple of days even with sous vide before or after.
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
GWG8541 I do usually let it set under vacuum for a couple of days even with sous vide before or after.
It is decision time.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 What a decision, why do I think both may be sampled! LOL
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GWG8541 If your ambidextrous you can have a hit from both sides! You are a Marine. “Improvise, Adapt & Overcome!”
Improvise, Adapt and Overcome! Semper Fi
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GWG8541 If your ambidextrous you can have a hit from both sides! You are a Marine. “Improvise, Adapt & Overcome!”
Bob Stehlik challenge accepted, starting with the port side.
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glen you are inspiring me to get things cooking here. I might just do a couple simple ones, Kaluha and a Bailey’s. If time permits this month maybe a schnapps or two or three.
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GWG8541 I was in that boat today. Similar issue, but I decided it was better not make a decision. I had a sample or two of all three, I didn’t want them to spoil. Now I am going to have to replace one during my travels this weekend.
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GWG8541 I was in that boat today. Similar issue, but I decided it was better not make a decision. I had a sample or two of all three, I didn’t want them to spoil. Now I am going to have to replace one during my travels this weekend.
YooperDog Love your decision making process. Sounds logical to ME.
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GWG8541 I was in that boat today. Similar issue, but I decided it was better not make a decision. I had a sample or two of all three, I didn’t want them to spoil. Now I am going to have to replace one during my travels this weekend.
YooperDog I like those choices. I’ve never had the Deals Gap. I’ve been there, but never had that. Is it worth picking up on my next trip south?
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GWG8541 Start off a bit lighter with the Forester and then move to the heavy guns with the single barrel. Both are perfect.
zbigjeff well I started light with the JB single barrel at 108. The Old Forester is the 1920 Prohibition at 115. Im sipping as I type this. Its actually pretty smooth for high test. No peppery bite, more of a carmel overtone.
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GWG8541 If your ambidextrous you can have a hit from both sides! You are a Marine. “Improvise, Adapt & Overcome!”
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GWG8541 If your ambidextrous you can have a hit from both sides! You are a Marine. “Improvise, Adapt & Overcome!”
Bob Stehlik not ambidextrous, but amphibious! Semper Fi
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