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"I am getting ready to strip 100 ltrs of sugar wash and reflux it this weekend. The good looking half of the family likes Citrus Vodka, and I was wondering how to use citrus zest to infuse the neutral spirits. Your input is appreciated.
Tod"
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 Rank: Senior Member Groups: Registered
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" Originally Posted by: Tod  I am getting ready to strip 100 ltrs of sugar wash and reflux it this weekend. The good looking half of the family likes Citrus Vodka, and I was wondering how to use citrus zest to infuse the neutral spirits. Your input is appreciated.
Tod There has been a ton of lemoncello and limencello discussions and recipes, tried and proven by experts on the New Distillers Forum. Just do a search there or ask. They really have it down to a T with variations to accomodate an individuals taste. Even the type of lemon, lime or orange makes a vast difference. You should find one that will make the better looking half smile. Perhaps even wink. Good luck!"
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Rank: Junior Member Groups: Registered
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"Thank you for the reply Mntwalker. The better half isn't into the sweet stuff except as the occasional indulgence. What I am really looking for is how much lemon, lime, and or orange zest to put in what percentage spirits to infuse and then dilute down to 40% to get a good citron type vodka. Or should I buy some essential oils and do it that way. Anyhow thank you for the suggestion, I do like the occasional desert drink.
Tod"
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Rank: Junior Member Groups: Registered
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i have enjoy the citron essence. I have tried to steep zest but i think the essence is better. I charcoal filter twice and it turns out great. my wife said it as goo as any store bought.
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Rank: Junior Member Groups: Registered
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"I have some of the essence and mixed up a bottle for her to try, but also want to try playing with zest as she leans more towards lime than lemon.
Tod"
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"Hmmm......maybe a chocolate cake shot. 1/2 shot Frangelico 1/2 Smirnoff Citrus A Lemon wedge coated in sugar Take shot, don't swallow, bite lemon, suck the juice, swallow. _______________________ Roland electronic drums- Buy Roland electronic drums"
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Rank: Junior Member Groups: Registered
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I cut up fresh fruit and put it in a mason jar with my spirits. Let sit in dark cool place for at least one week. Shake the freak out of it every day. Filter and bottle...........
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I found you get more flavor with dehydrated fruit, dont know why but it did seem to work better, givera try next time.
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Rank: Junior Member Groups: Registered
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Interesting..........that sounds like less work also! Do you cut it up or just throw it in there?
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Rank: Senior Member Groups: Registered, Moderator
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I dont recall doing anything special - course I'm kinda lazy that way but cutting the pieces in half wouldnt hurt , it would expose the sugary center,KWIM. When I used fresh fruit I recall it smelled soured and rotted not overpowering but still, but thats just me, Good luck and happy stillin.
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Rank: Junior Member Groups: Registered
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"Thanks for the input Heeler! I have printed out the DWGR and plan on trying that next. Sounds easier than a grain mash and will probably be smoother then just an all sugar wash.  "
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Rank: Junior Member Groups: Registered
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Hey all!!! Seems like a good thread to ask a flavoring question . I have some of the tiny little bottles of superstrong flavoring oils, made for flavoring hard candy and such. Very strong detectable flavor, but unfortunately, flavor is all it is, I'm still lacking a sweetness. I'm wanting to use these on neutral ethanol, around 70-90 proof. Could I get some suggestions on how to sweeten it up a bit? Is it ok to add sugar to a finished neutral spirit?
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when you use essences most call for the addition of sugar when making liqueurs. However I only use 1/2 of what is recommended.
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Rank: Senior Member Groups: Registered
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Hi Tracyman, yes you can use sugar or honey to sweeten things up.
With the sugar just make a simple syrup with water heated on the stove and stir until desolved. The water being used will also affect your proof, so keep that in mind.
With honey it sweetens and adds the flavor of the honey being used. Unless you have a tried recipe that you know is good I would suggest you experiment with a small, say 1 pint, batch at first.
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