Help with color infusion?
Elle
6 years ago
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lovemrmewey
6 years agoSaypoint zone 6 CT
6 years agoRelated Discussions
Infusion time for limoncello
Comments (24)I am responding to some of the questions about limoncello, as far as color and aging time. I have traveled to Italy every year since childhood to visit family and friends and I have been experamenting with limoncello for quite a few years, both on my own and with advice from my Italian relatives. The color of your homemade limoncello is largely dependent on the type of lemon you are using. Lemons grown in Italy, particulary in Southern Italy are a much brighter yellow in color than lemons we are likely to buy at our local grocery store or farm market here in the States. Any of you who have ever been to Italy will surely agree that the Italian lemons from the Napoli region, where limoncello became famous, are not only brighter in color than most lemon varieties but are also two to three times the size of an average lemon. Keep in mind also that many of the off the shelf brands we buy here in the US or even some in Italy, surely some food coloring has been added to enhance the color a bit. In regards to aging, I was always a believer that once the lemon zest lost its color, it was ready to proceed to the next step. However, my aunt in Italy said the paleness of the zest only affects the color, and it is the oils in the zest that affect the flavor. My aunt leaves the zest in the alcohol for approximatelt one month, she then strains the zest out of the alcohol and adds the sugar/water mixture and then lets it rest again together for about ten days, she then bottles and puts in the freezer. I have gotten various tips from many other relatives in Italy and what I have come to realize is that there is no set way to make limoncello, you have the basic principles and you then experament from there until you achieve an end product that is to your liking. On a final note I would however say that authentic limoncello is made with grain alcohol and not with vodka, not that I am against using vodka, but in the tradition of keeping limoncello pure to its roots I always recommend that people use the grain alcohol, the vodka is a bit unbalanced, where the grain alcohol gives you the slight tartness of the lemon, the sweetnees of the sugar add mixture and the kick of the alcohol. Hopefully i was a bit helpful!...See MoreOrange infusion
Comments (25)yes thank you chocolate Brug. I was really worried that I said something bad. Cause I learned and took to heart the advise of everyone to take things that one does not like about a shippment, to the sender and do PM and not post it in the forum. Eddie is a great guy and he will always want all his costumers be happy campers. Barb a brug can leave the former home as a healthy one and through shipping shock a lot of negative things can break out in a brug that were just never there before and visible. Hugs Lucy...See MoreMaking Infused Oils
Comments (12)Thank you, everyone! I will definitley try making it with at least semi-dried leaves next time (which will be soon, as it seems to just keep growing up there!) I was following Susun Weed's instructions for making an infused oil in "Healing Wise", which was why I opted for using them fresh. I got out all the air bubbles I could see. And I did take the lids off. I am using canning jars, so I put 2 layers of cheesecloth on top, and then screwed it on with a ring. Yes, everything is submerged, and the oil is right up to the top of the jars. The jars are now sitting on a plate, and hopefully are ready to sit for 6 weeks! I have pretty bad eczema on my hands, and once in a while on my arms. I read a suggestion on the herbalism forum - equal parts of honey, olive oil, and bees wax. I am wondering about using an infused oil for that as well. What would be a recommended herb to use for that? There are so many that I've read are good for eczema - burdock, dandelion, nettle, comfrey, kelp, slippery elm, thyme, chickweed, golden seal, marigold, pansy, and others. Maybe red clover too (though I think was taken internally.) Does anyone have a good suggestion, or do I just need to try differnt ones, and see what works? (BTW, I can't use anything right now that is not safe in pregnancy.) I really appreciate everyone's help! Becki...See MoreChristmas Help! Herb infused vinegar, safe without BWB, etc?
Comments (4)I realize that the original thread concerned gifts, which have probably long been given by now. I make a lot of herbed vins to play with, and the Herb Guild I'm part of sells them for the Denver Botanic Gardens. Putting sprigs of most fresh herbs in the final product will only look pretty for a short time, and can lead to possible mold issues once the herb is above the level of vinegar in the bottle. Strong woody herbs like rosemary, or things such as dried chilis will hold up, but putting a sprig of a tender leaf such as thyme or basil in the vinegar won't last long. The acidity will pretty much turn it pretty ugly pretty fast, and it can start to add a bitter flavor. I generally recommend storing vins without decorative kicks--they're so pretty anyway!...See MoreElle
6 years agotartanmeup
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6 years agoVerona Home Design
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6 years agolast modified: 6 years agoElle
6 years agoElle
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