Limoncello question about homemade
I have just made and bottled my first batch of Limoncello. It has little floaty, fluffy clouds in it. I followed the recipe of 2 weeks in a cool place, then strained the zest and continued in the fridge for 2 weeks. I strained it again several times before the final bottling. The bottles have been in the fridge since then. Now I see the little clouds floating in the bottles.
Should I refilter or toss and start over?
By BanaSue
on Jun 28, 2011 02:00 PM
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I would just sip and savor. You may get a little more of the sediment out by using a coffee filter though. Let us know how it tastes. I usually let it sit for 45 days on the zest before straining
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Thanks. I will refilter. The flavor is great. I used homegrown Meyer lemons and bottled in 7.5 oz bottles with porcelain swing top lids and limoncello serving glasses both from Sur Le Table website. Will be great gifts at Holiday time.
Thanks for you input
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I have made my second batch of Limoncello, following almost identical recipe and ended up with the floating "clouds" in mine also. I wondered if you ever had any luck straining and then using that batch of limoncello or did you throw it out?? I don't want to get stick if it is bacteria or something - and I was going to give as gifts but not doing that until I find out if its ok.
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We need to know the exact recipe to comment.
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It is Giada DiLaurentiis recipe exact. Its on food network website
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Cloudy Limoncello's are common. All of my cello's are cloudy. You probably added the syrup while still just a bit warm (as is typical of a home hootch maker :)
It is harmless.
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I restrained and rebottled and it is beautiful. The flavor has been good all along
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Thanks for the response. I guess I will restrain and try it out. There never seemed to be a problem with the taste, just that weird floating cloudy thing. I also am going to keep in freezer as this would kill any existing "germ" or bacteria.
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Pretty sure the alcohol content will kill any germs.
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