I've made a number of batches of Limoncello before, soaking the lemon rinds in 40% distillate and enjoyed the results. Decided this time to speed up the process a bit by soaking the peels in 95% hooch meaning to cut it down to about 30% for the finished product. Well, I've got 3 gallons of Limoncello now at 30% but it looks like I added a quart of milk to the batch. In other words very milky and not very appetizing. Thinking back I ran into a similar problem with soaking some Juniper berries, when I added the distilled water to bring down the strength, it went cloudy and after 2 years it is still milky in appearance. Anyone else run into this??

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Those are most likely oils that seperate when diluted. An old timer's trick. Fill a wide mouth jar brim full. Place in cold fridge or freezer till very chilled. You can take a flashlight and hold it parrallel to the top and see a skim of oil. Use a paper towel to blot the oils off. this often times works, and was used when going too far into tails as well."

"Hi Peter, Just thinking, you could just cut it to around 65% and then trickle cold water into a nice glass with some of that in it till you get a nice louche. Like absinthe. A lemon fairie instead of a green one. People would think it done on purpose and be really impressed!

And no, the murk won't hurt the taste at all. Just means you have a nice amount of the lemon peel oils in it. Thats where the flavor is.

Enjoy


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