I gots that moonshine 190 proof
12-21-2010, 09:58 PM
#21
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I made a double batch (Go big or go home 
)
(2) 750ml bottles of 95% / 190proof grain alcohol
(24) Lemons (probably could of used less, but the American came out in me...more = better and the lemons were on the small side)
6.5 cups of bottled water (tap would probably be fine)
6 cups granulated sugar
Wash the lemons very good with hot water and a brush or scrubpad then take the peel of the lemons off with a potato peeler (you only want the yellow, NO white otherwise it apparently makes it bitter) What I did was scrape the white off the back side of the peels with a knife after using the potato peeler.
Then just throw all the peels into a sealable jar with the grain alcohol and let it set in a cool dark place for 1-2 weeks (I was anxious so I only gave it 8 days) Next time I may let it sit a little longer, but I really am not sure how much more flavor would come out....I mean in the one week I did it, the peels turn pretty much white and became brittle to the point where they snap...
Then make a simple syrup with the sugar and water by bringing the water to a boil and adding the sugar until its all dissolved. Let it cool to room temp.
Strain the peels out of the alcohol (I used cheese cloth) and then mix with the cooled syrup....chill and ENJOY!
Ikea baby...$2.99 each
Coffee infused rum you say...more details please!
I read a few recipies that called for that, but I'm not sure how much better it would be....I mean in the one week I let mine brew, the peels turned very pale / almost white and were brittle to the point where they would snap....how much more flavor could be drawn out in an additional 30 days? One recipe even said let it brew for 45 days, then mix it with the water and sugar and let it set for another 45....I may try it at some point to see if it matters, but for the time being this **** is the bomb....seriously its so smooth with just a slight punch
This guy says two weeks
)(2) 750ml bottles of 95% / 190proof grain alcohol
(24) Lemons (probably could of used less, but the American came out in me...more = better and the lemons were on the small side)
6.5 cups of bottled water (tap would probably be fine)
6 cups granulated sugar
Wash the lemons very good with hot water and a brush or scrubpad then take the peel of the lemons off with a potato peeler (you only want the yellow, NO white otherwise it apparently makes it bitter) What I did was scrape the white off the back side of the peels with a knife after using the potato peeler.
Then just throw all the peels into a sealable jar with the grain alcohol and let it set in a cool dark place for 1-2 weeks (I was anxious so I only gave it 8 days) Next time I may let it sit a little longer, but I really am not sure how much more flavor would come out....I mean in the one week I did it, the peels turn pretty much white and became brittle to the point where they snap...
Then make a simple syrup with the sugar and water by bringing the water to a boil and adding the sugar until its all dissolved. Let it cool to room temp.
Strain the peels out of the alcohol (I used cheese cloth) and then mix with the cooled syrup....chill and ENJOY!
Coffee infused rum you say...more details please!
I read a few recipies that called for that, but I'm not sure how much better it would be....I mean in the one week I let mine brew, the peels turned very pale / almost white and were brittle to the point where they would snap....how much more flavor could be drawn out in an additional 30 days? One recipe even said let it brew for 45 days, then mix it with the water and sugar and let it set for another 45....I may try it at some point to see if it matters, but for the time being this **** is the bomb....seriously its so smooth with just a slight punch
This guy says two weeks
Last edited by Cspence; 12-21-2010 at 10:53 PM.
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12-22-2010, 12:55 PM
#26
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I read a few recipies that called for that, but I'm not sure how much better it would be....I mean in the one week I let mine brew, the peels turned very pale / almost white and were brittle to the point where they would snap....how much more flavor could be drawn out in an additional 30 days? One recipe even said let it brew for 45 days, then mix it with the water and sugar and let it set for another 45....I may try it at some point to see if it matters, but for the time being this **** is the bomb....seriously its so smooth with just a slight punch
This guy says two weeks
This guy says two weeks
Also, one big tip you might want to follow is using organic lemons. Whether you believe it's a sham or not, the peel gets the brunt of the pesticides and poisons from the grower and that's all you're using.
I plan at some point to try orangcello and limecello maybe.
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12-22-2010, 02:46 PM
#28
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Mine were the same... like lemon potato chips. I wonder if the strong alcohol dissolves the oils faster than, say, 80 proof.
Also, one big tip you might want to follow is using organic lemons. Whether you believe it's a sham or not, the peel gets the brunt of the pesticides and poisons from the grower and that's all you're using.
I plan at some point to try orangcello and limecello maybe.
Also, one big tip you might want to follow is using organic lemons. Whether you believe it's a sham or not, the peel gets the brunt of the pesticides and poisons from the grower and that's all you're using.
I plan at some point to try orangcello and limecello maybe.
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12-22-2010, 02:57 PM
#29
There's a restaurant in town that makes what I guess could be called "pineapplecello". Huge chunks of fresh pineapple soaked in vodka for a couple of weeks, tapped off and served straight/chilled with or without a sugared rim on the glass (I like the sugar 
). Freakin yummy. They make it in 5gal batches, I've made it at home in 1gal bottles but it's not been quite the same. Has not stopped me from making a few gallons of it though.
). Freakin yummy. They make it in 5gal batches, I've made it at home in 1gal bottles but it's not been quite the same. Has not stopped me from making a few gallons of it though.
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12-22-2010, 03:05 PM
#30
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What did you use? Grain alcohol or vodka? My buddy made half a batch with vodka and said it didn't come out as well as the batch with the grain alcohol (The peels still retained some of they're oils and such, whereas the grain alcohol sucked the life out of them). I thought about using organic lemons for that reason exactly, but ended up just using standard ones but cleaned the snot out of them. Orangcello sounds good....
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12-22-2010, 07:19 PM
#31
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You got me thinking about the orangecello.....got some steeping now lol
I think its going to be real good. There is a lot more oil and juice in a orange rine vs the lemon. I even decided to make a VERY small batch with limes for ***** and giggles. We'll see how it comes out.
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12-22-2010, 09:56 PM
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my company sold the packaging machine that packages fourloko. I have spent many many hours in their plant over the summer. That **** is something else.
Cracking open a can right after it came out of the pasteurizer ... HORRIBLE IDEA
worst thing ive ever had.
seeing over 1400 cans pass through our machine each minute makes me never want to drink that crap ...ever
Cracking open a can right after it came out of the pasteurizer ... HORRIBLE IDEA
worst thing ive ever had.
seeing over 1400 cans pass through our machine each minute makes me never want to drink that crap ...ever
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12-23-2010, 03:01 AM
#36
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You *******. I'm gonna have to try this. I LOVE citrus fruits, and I love me some alcohol (who doesn't) and this sounds like fun. I love to create things anyway.
What about a tangecello? Tangerine has that nice sweet with a bit of sharp and subtle sour. I prefer tangerines over oranges any day. Will for sure be trying to lemon though. Just a smaller batch though, I don't want to make quite so much in case I don't like it.
What about a tangecello? Tangerine has that nice sweet with a bit of sharp and subtle sour. I prefer tangerines over oranges any day. Will for sure be trying to lemon though. Just a smaller batch though, I don't want to make quite so much in case I don't like it.
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