How to Make Limoncello: Part 2

By Greg B. After waiting weeks for the alcohol & lemon rind mixture to finish transferring the delicious flavor and odor of lemon to the alcohol (not to mention the color), I decided it was time to bottle.  And this meant filtering and making the right dilution of sugar water to the alcohol mixture. (Find how to start making limoncello here!). Read more

Bottling the Cordials, Starting the Limoncello

By Greg B.  Well, 4 weeks ago I wrote about what to do with extra blackberries and raspberries and how to take steps towards making a cordial.  I also realize that I said to wait 8 weeks before bottling but I just couldn’t help myself: I bottled them.  And I tasted them.  I can tell you they taste just as good as you might imagine, the fruits really come through the alcohol.  However, since I was going to be bottling these and I don’t have any beer brewing at the moment (peanut butter porter in the secondary doesn’t count, I mean really fermenting) I decided another flavored liqueur would be in order.  Limoncello. Read more