FrEwing Posted October 1, 2010 Share Posted October 1, 2010 I plan to make a limoncello and am facing the problem of lemon oil coming out of solution (35%ABV) and floating to the top of the bottle. I have used racking in the past but it's a pain. I'm looking for other solutions, especially form anyone who has experienced this. Thanks Dick G Link to comment Share on other sites More sharing options...
Tirador Posted October 1, 2010 Share Posted October 1, 2010 Dick, Bottling at higher proof is one way to keep more of that oil in solution. Using other methods of flavering (essences for example) is another. Increasing the viscocity of the liquor (by adding sugar or other) is yet another. I don't know if any of these help ... but that's my input. I'm interested in seeing other people's answers. Link to comment Share on other sites More sharing options...
Mike Fiore Posted October 1, 2010 Share Posted October 1, 2010 I plan to make a limoncello and am facing the problem of lemon oil coming out of solution (35%ABV) and floating to the top of the bottle. I have used racking in the past but it's a pain. I'm looking for other solutions, especially form anyone who has experienced this. Thanks Dick G Dick I hope I can be some help to you, my profession is a wine maker, but I was born in the south of Italy where Limoncello is king. I use a recipe that has been in my wifes family for many generations the only spirit we use in making limoncello is spirit from wines or grape skins. personally I believe those have the best flavor for a good finshed product.....I like to distill my spirit to about 160 proof but you can go as far as 180 and still retain some flavor (after you remove the head and tail) the type of lemons has a big input into the fact....the amount of time that you soak also has an input....how thin you peel also has an input....we all have our little secrets that has been passed down and we whisper very softly in the ear how to extract the full amount of liquor....and there has got to be a reason why some travel 75 to 100 miles so they can get the product from you. Now my advice if you are producing very small amounts of this product seperate the oil and throw it away.....if you are doing it commercially 200 to 500 cases a year you can not afford to throw it away in our prduction we recyle everything especially that oil that alot of times gets used into the next distillation...and the blended to fine tune the flavor and the alcohol percentage desired..I don't know if this has answered your question but you are welcome to call me and I will do my best to help you. Cheers, Mike Fiore Link to comment Share on other sites More sharing options...
mavnkaf Posted October 2, 2010 Share Posted October 2, 2010 Dick, Probably your best solution is have a holding tank /vesel that you can draw from a point either halfway or lower. Oils floats right, strip the wash to low wines to the holding container. Before a batch distilation, dilute the holding tank to about 27 % abv. Most of the oils should float to the top (hypo-separation?), after some time. Draw below the oils and charge still and you should better off than before. Others may refine my comment. Which is good. Cleaning your still maybe easer after this practice. Cheers Marc Link to comment Share on other sites More sharing options...
Denver Distiller Posted October 2, 2010 Share Posted October 2, 2010 How are you adding your zest? Alone with GNS? Link to comment Share on other sites More sharing options...
FrEwing Posted October 2, 2010 Author Share Posted October 2, 2010 Dick I hope I can be some help to you, my profession is a wine maker, but I was born in the south of Italy where Limoncello is king. I use a recipe that has been in my wifes family for many generations the only spirit we use in making limoncello is spirit from wines or grape skins. personally I believe those have the best flavor for a good finshed product.....I like to distill my spirit to about 160 proof but you can go as far as 180 and still retain some flavor (after you remove the head and tail) the type of lemons has a big input into the fact....the amount of time that you soak also has an input....how thin you peel also has an input....we all have our little secrets that has been passed down and we whisper very softly in the ear how to extract the full amount of liquor....and there has got to be a reason why some travel 75 to 100 miles so they can get the product from you. Now my advice if you are producing very small amounts of this product seperate the oil and throw it away.....if you are doing it commercially 200 to 500 cases a year you can not afford to throw it away in our prduction we recyle everything especially that oil that alot of times gets used into the next distillation...and the blended to fine tune the flavor and the alcohol percentage desired..I don't know if this has answered your question but you are welcome to call me and I will do my best to help you. Cheers, Mike Fiore Mike, Thanks for the insights. I have been to your winery and appreciate the opportunity to speak with you about this. Your people were peeling lemons the day I was there. You and Mrs. Fiore were very helpful. Love your Proseco Dick G Link to comment Share on other sites More sharing options...
FrEwing Posted October 2, 2010 Author Share Posted October 2, 2010 How are you adding your zest? Alone with GNS? Yes I use 190 Proof GNS to extract flavor from the peels. Very traditional Link to comment Share on other sites More sharing options...
FrEwing Posted October 2, 2010 Author Share Posted October 2, 2010 Dick, Probably your best solution is have a holding tank /vesel that you can draw from a point either halfway or lower. Oils floats right, strip the wash to low wines to the holding container. Before a batch distilation, dilute the holding tank to about 27 % abv. Most of the oils should float to the top (hypo-separation?), after some time. Draw below the oils and charge still and you should better off than before. Others may refine my comment. Which is good. Cleaning your still maybe easer after this practice. Cheers Marc Link to comment Share on other sites More sharing options...
Denver Distiller Posted October 3, 2010 Share Posted October 3, 2010 Yes I use 190 Proof GNS to extract flavor from the peels. Very traditional I'm sorry, I wasn't specific enough. How/when are you adding the zest? Are you zesting lemons into a stainless steel pail with, say, 100 proof GNS, and letting it sit for a week, and adding sugar later? Be specific. Link to comment Share on other sites More sharing options...
ajdelange Posted October 7, 2010 Share Posted October 7, 2010 I tried for the first time yesterday to measure the proof on a sample of Limoncelo. Given the sugar content it is obvious that distillation has to be used but I got an unpleasant surprise as soon as water started to come over into the receiver. The distillate turned cloudy. Examination of it under the microscope showed a suspension of tiny globs of oil - lemon oil presumably as the distillate smells deliciously lemony. Obviously, some components of the lemon oil volatilize appreciably at about the same temperatures as ethanol and water. So this oil in the distillate represents an interference. Does anyone have any idea how much it throws readings off (I'm using a DMA 5000M)? Or really, more to the point, how do those of you making Limoncello satisfy TTB wrt proof determination? Thanks. A.J. (new guy here). Link to comment Share on other sites More sharing options...
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