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Old 12-23-2010, 06:29 PM   #41
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Make lemonade dir. I think Im going to try this with pineapple.
Don't think that would work too well.
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Old 12-23-2010, 07:33 PM   #42
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crate and barrel has 5L jars with gaskets.
Look at that, your right! I wish I woulda knew about that before.....o well I still may buy one so I have it for next time...

http://www.crateandbarrel.com/outlet...mp-lid/s495151
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Old 12-23-2010, 10:49 PM   #43
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Starting to look like a rainbow up in hurr....

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Old 12-23-2010, 11:05 PM   #44
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what's next, poopcello?
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Old 12-23-2010, 11:12 PM   #45
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...

Quote:
Originally Posted by icantthink4155
Make lemonade dir. I think Im going to try this with pineapple.
Quote:
Originally Posted by NA6C-Guy View Post
Don't think that would work too well.
Quote:
Originally Posted by matthewdesigns
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.
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Old 12-24-2010, 05:49 PM   #46
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Coffee infused Rum
==============

750ml rum
1/2 cup coarse ground coffee
Pitcher
Cheesecloth
Funnel

Pour rum into pitcher. Add coffee and let it sit for 10-12 minutes. Put cheesecloth in funnel, pour rum back into bottle (or other appropriate container).

You'll have to pause from time to time to clear the grounds from the cheesecloth, otherwise it transfers much too slowly.

Simple, yet oh so effective...

- L
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Old 12-29-2010, 11:17 PM   #47
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To anyone that is interested, I just finished my batch of orangecello (arancello) and limecello. Orange came out awsome, almost better then lemon....lime on the other hand is terrible (imo) It's very strong and "in your face" where lemon and orange are smooth. I think I have enough cello for about a decade now, especially since I rarely drink
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Old 12-29-2010, 11:50 PM   #48
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What about a lemon lime cello?
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Old 01-11-2011, 11:32 PM   #49
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back on the wagon.




(those are peeled oranges)



Original recipe called for two 750ml bottles, 17 lemons, 6 cups sugar, and 5-1/2 cups water. I ended up using about 1L and 9-1/2 oranges. I'll probably bump up the sugar one cup and water one cup combined with the lower alcohol content and it should come out a bit smoother.
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Old 01-12-2011, 12:08 AM   #50
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ata boy!
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Old 01-22-2011, 10:40 PM   #51
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Just started my first batch of limoncello. My recipe will be something like 12 lemons, 750ml Everclear, 5 cups water and 4 1/2 cups sugar. To you "veterans", how would you tweak that recipe if at all? I'd prefer smooth and easy to drink over knock your socks off strong. My recipe should make it roughly 60 proof, give or take 5-10. That's about all of the punch I need I think, but I don't want it to be too sweet, or too watery. Not sure on the exact amounts, though it is suggested to use equal amounts of all 3 components. Which would make it 750ml Everclear, 3 cups water and 3 cups sugar. Seems too strong in my mind.

Peeling 12 large lemons with a 20 year old all metal, dull as **** potato peeler is not fun work. My hands won't function correctly for days. I followed it up by squeezing all 12 lemons into juice and the acid burned the **** out of my hands. I'm club fisted for the rest of the night at least.


Also a good demonstration of polarizer filters. Hoya PL-CIR

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Old 01-23-2011, 12:30 PM   #52
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I'd leave it how you have it. if it's too strong, you can always add some saturated sugar water later.
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Old 01-23-2011, 10:38 PM   #53
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Try drinking that crap straight. I did something like 5 shots in a row and had to use Cepacol drops the whole next day lol.

If you want a good drink recipe, google "Krupnik."

My family makes it around the holidays with Everclear or Graves 190 proof. Deeeeelish - hot or cold.
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Old 01-23-2011, 11:21 PM   #54
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you're very impressive.
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Old 01-23-2011, 11:55 PM   #55
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I guess you're easily impressed
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Old 01-24-2011, 12:11 AM   #56
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It ain't real moonshine unless it comes in a quart jar!!
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Old 01-24-2011, 10:51 AM   #57
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it aint real moonshine unless it contains a little methanol and aldehydes
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Old 01-29-2011, 08:31 AM   #58
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I think I'm gonna pull a Cspense and give it only 8 days. I started it last Saturday, and I will mix the batch tomorrow afternoon. I also don't see how more time could do much if anything, the peels are used up. Very pale yellow, on the verge of white, and crispy. Plus I'm excited and hate waiting. This is a test batch anyway, since I will surely need to fine tune on the later runs.
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Old 01-29-2011, 09:21 AM   #59
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8 days will be plenty. I thought the same thing when I was brewing mine...the peals looking used up...ENJOY!
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Old 01-29-2011, 12:19 PM   #60
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I pulled my peels after 8 days for the orange. I didn't feel they were as extracted as the two week lemons I did previously. They still had a lot of oils in them and were quite aromatic and flavorful.

if I were to give recommendations: next time, julienne the peels or run them through a food processor to increase surface-to-volume ratio.

then leave them in for two full weeks.
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