Ten days ago I peeled (zest only!) 12 lemons. I combined the peel with a
litre of 151 Everclear.

Last night I boiled one and a half litres of water with 5 cups of sugar
and added it to the strained everclear. (Actually, I strained out the
peels and set them aside and poured the Everclear into the sugar syrup.
Then I poured the mixture over the peels and let it sit for 15 minutes -
cuz that is what my friend told me to do!) Then I strained it again into
my big jar.

This is what I got:

http://i31.tinypic.com/1z38kfn.jpg

My kitchen smelled sooo good.

My directions call for filtering it through cheesecloth every 15 days
for 3 months! I don't think I can wait that long.

I got the recipe from friends who made Limoncello as wedding favors.

-Tracy
( now on the lookout for pint bottles.....)

Tracy wrote:
> Ten days ago I peeled (zest only!) 12 lemons. I combined the peel with a
> litre of 151 Everclear.
>
> Last night I boiled one and a half litres of water with 5 cups of sugar
> and added it to the strained everclear. (Actually, I strained out the
> peels and set them aside and poured the Everclear into the sugar syrup.
> Then I poured the mixture over the peels and let it sit for 15 minutes -
> cuz that is what my friend told me to do!) Then I strained it again into
> my big jar.
>
> This is what I got:
>
> http://i31.tinypic.com/1z38kfn.jpg
>
> My kitchen smelled sooo good.
>
> My directions call for filtering it through cheesecloth every 15 days
> for 3 months! I don't think I can wait that long.
>
> I got the recipe from friends who made Limoncello as wedding favors.
>
> -Tracy
> ( now on the lookout for pint bottles.....)


Sorry - replying to my own post - I used the 190 proof / 95% alcohol stuff.

-Tracy

Tracy wrote on Tue, 24 Jun 2008 09:28:49 -0400:

> Last night I boiled one and a half litres of water with 5 cups
> of sugar and added it to the strained everclear. (Actually, I strained
> out the peels and set them aside and poured the
> Everclear into the sugar syrup.

You might have mentioned, for those of us with no experience, that
Everclear 151 was grain alcohol. On the face of it, I thought it was a
detergent :-)

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Tracy wrote on Tue, 24 Jun 2008 09:28:49 -0400:
>
>> Last night I boiled one and a half litres of water with 5 cups
>> of sugar and added it to the strained everclear. (Actually, I strained
>> out the peels and set them aside and poured the
>> Everclear into the sugar syrup.
>
> You might have mentioned, for those of us with no experience, that
> Everclear 151 was grain alcohol. On the face of it, I thought it was a
> detergent :-)
>

Ha. Sorry 'bout that. I can't even get Everclear in my state. I have to
mail order it.
-Tracy

On Tue, 24 Jun 2008 13:35:35 GMT, "James Silverton"
> wrote:

> Tracy wrote on Tue, 24 Jun 2008 09:28:49 -0400:
>
>> Last night I boiled one and a half litres of water with 5 cups
>> of sugar and added it to the strained everclear. (Actually, I strained
>> out the peels and set them aside and poured the
>> Everclear into the sugar syrup.
>
>You might have mentioned, for those of us with no experience, that
>Everclear 151 was grain alcohol. On the face of it, I thought it was a
>detergent :-)

I don't think it's sold in my state. Never heard of it before reading
rfc.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue, 24 Jun 2008 09:28:49 -0400, Tracy > wrote:

>Ten days ago I peeled (zest only!) 12 lemons. I combined the peel with a
>litre of 151 Everclear.
>
>Last night I boiled one and a half litres of water with 5 cups of sugar
>and added it to the strained everclear. (Actually, I strained out the
>peels and set them aside and poured the Everclear into the sugar syrup.
>Then I poured the mixture over the peels and let it sit for 15 minutes -
>cuz that is what my friend told me to do!) Then I strained it again into
>my big jar.
>
>This is what I got:
>
>http://i31.tinypic.com/1z38kfn.jpg
>
>My kitchen smelled sooo good.
>
>My directions call for filtering it through cheesecloth every 15 days
>for 3 months! I don't think I can wait that long.
>
>I got the recipe from friends who made Limoncello as wedding favors.
>
>-Tracy
>( now on the lookout for pint bottles.....)

i'm not sure what the repeated straining gets you after the lemon rind
is out of the picture. but your friends have more experience than me.

your pal,
blake

Tracy wrote:
> Ten days ago I peeled (zest only!) 12 lemons. I combined the peel with a
> litre of 151 Everclear.
>
> Last night I boiled one and a half litres of water with 5 cups of sugar
> and added it to the strained everclear. (Actually, I strained out the
> peels and set them aside and poured the Everclear into the sugar syrup.
> Then I poured the mixture over the peels and let it sit for 15 minutes -
> cuz that is what my friend told me to do!) Then I strained it again into
> my big jar.
>
> This is what I got:
>
> http://i31.tinypic.com/1z38kfn.jpg

Looks good to me!!
When I made my two batches (one with Everclear, the other with 100 proof
Vodka) for some reason the coloring was totally different, but I sure
can't explain why? They both tasted good but the Everclear batch was
harsher tasting in the end, so I'm sticking with the 100 proof Vodka
from now on.
This is how they looked after I filtered out the zest-
http://i29.tinypic.com/2vcc9yr.jpg

On Tue, 24 Jun 2008 14:11:27 -0400, Goomba >
wrote:

>This is how they looked after I filtered out the zest-
>http://i29.tinypic.com/2vcc9yr.jpg

I think the vodka one looks better to.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

James Silverton wrote:
>
> Tracy wrote on Tue, 24 Jun 2008 09:28:49 -0400:
>
> > Last night I boiled one and a half litres of water with 5 cups
> > of sugar and added it to the strained everclear. (Actually, I strained
> > out the peels and set them aside and poured the
> > Everclear into the sugar syrup.
>
> You might have mentioned, for those of us with no experience, that
> Everclear 151 was grain alcohol. On the face of it, I thought it was a
> detergent :-)

Also note that Everclear varies in strength depending
on where it's sold. The good stuff is 190 proof, but
151 is what's sold in California.

On Tue, 24 Jun 2008 11:32:27 -0700, Mark Thorson >
wrote:

>151 is what's sold in California.

I thought 151 was Bacardi rum.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Tue, 24 Jun 2008 11:32:27 -0700, Mark Thorson >
> wrote:
>
>> 151 is what's sold in California.
>
> I thought 151 was Bacardi rum.
>
>


I do believe there are two strengths of Everclear. I used 190. It isn't
sold in Massachusetts, but I found an online retailer who shipped it to
me from NJ.

-Tracy

blake murphy wrote:
> On Tue, 24 Jun 2008 09:28:49 -0400, Tracy > wrote:
>

>>
>> My directions call for filtering it through cheesecloth every 15 days
>> for 3 months! I don't think I can wait that long.
>>
>> I got the recipe from friends who made Limoncello as wedding favors.
>>
>> -Tracy
>> ( now on the lookout for pint bottles.....)
>
> i'm not sure what the repeated straining gets you after the lemon rind
> is out of the picture. but your friends have more experience than me.
>
> your pal,
> blake
>
>
>

My friend nearly had a heart attack when I suggested using a microplane
to remove the zest. I can't imagine what he would do if I suggested
drinking before the three months were up. His Limoncello was amazing.

I will just have to taste it after a month and then decide whether or
not it is worth it continue filtering.

-Tracy

Tracy wrote:

> My friend nearly had a heart attack when I suggested using a microplane
> to remove the zest.

The microplaner is a brilliant addition to Limoncello production! What
does he find fault in it about?

In article >,
Tracy > wrote:

> Ten days ago I peeled (zest only!) 12 lemons. I combined the peel with a
> litre of 151 Everclear.
>
> Last night I boiled one and a half litres of water with 5 cups of sugar
> and added it to the strained everclear. (Actually, I strained out the
> peels and set them aside and poured the Everclear into the sugar syrup.
> Then I poured the mixture over the peels and let it sit for 15 minutes -
> cuz that is what my friend told me to do!) Then I strained it again into
> my big jar.
>
> This is what I got:
>
> http://i31.tinypic.com/1z38kfn.jpg
>
> My kitchen smelled sooo good.
>
> My directions call for filtering it through cheesecloth every 15 days
> for 3 months! I don't think I can wait that long.
>
> I got the recipe from friends who made Limoncello as wedding favors.
>
> -Tracy
> ( now on the lookout for pint bottles.....)

When I make my Limoncello I buy bottles from ebottles.com. They have
some nice decorative sorts with good plastic covered corks that don't
leak. And they will ship small amounts, you don't have to buy a pallet
load. I like the amphora shaped ones (250ml and 500ml) to give as gifts.

>
>> My friend nearly had a heart attack when I suggested using a microplane
>> to remove the zest.
>
> The microplaner is a brilliant addition to Limoncello production! What
> does he find fault in it about?

I think its a 'tradition' thing. I had a discussion about that with our
hosts in Tuscany and he made it a point to say the zest should be peeled and
not planed.

Jon

Goomba wrote:
> Tracy wrote:
>
>> My friend nearly had a heart attack when I suggested using a
>> microplane to remove the zest.
>
> The microplaner is a brilliant addition to Limoncello production! What
> does he find fault in it about?


I am not sure exactly why he freaked out. He is a bit of a perfectionist
I think. I will try it with the microplane next time - just to see if
there is a difference. It will certainly be easier.

-Tracy

Zeppo wrote:
>>> My friend nearly had a heart attack when I suggested using a microplane
>>> to remove the zest.
>> The microplaner is a brilliant addition to Limoncello production! What
>> does he find fault in it about?
>
> I think its a 'tradition' thing. I had a discussion about that with our
> hosts in Tuscany and he made it a point to say the zest should be peeled and
> not planed.
>
> Jon

Ok, I can dig that. I love traditional slow methods too. As long as the
planer doesn't alter the results in any fashion I can live with it
though. I just never made limoncello without the planer, so it
strikes me as being so efficient.

Zeppo wrote:
>>> My friend nearly had a heart attack when I suggested using a microplane
>>> to remove the zest.
>> The microplaner is a brilliant addition to Limoncello production! What
>> does he find fault in it about?
>
> I think its a 'tradition' thing. I had a discussion about that with our
> hosts in Tuscany and he made it a point to say the zest should be peeled and
> not planed.
>
> Jon
>
>
That's sort of what I thought. I would bet money he got the recipe from
his grandmother or some one similar who told him to do it "this way".....

Tracy

Tamzen Cannoy wrote:
> In article >,
> Tracy > wrote:

>> I got the recipe from friends who made Limoncello as wedding favors.
>>
>> -Tracy
>> ( now on the lookout for pint bottles.....)
>
> When I make my Limoncello I buy bottles from ebottles.com. They have
> some nice decorative sorts with good plastic covered corks that don't
> leak. And they will ship small amounts, you don't have to buy a pallet
> load. I like the amphora shaped ones (250ml and 500ml) to give as gifts.


Thanks for that site...I think I may have come across it in my searches.
Weird thing I noticed - there is a bottle called the "marasca" -
that's a name in my family.....

-Tracy

Tracy wrote:
> Zeppo wrote:
>>>> My friend nearly had a heart attack when I suggested using a
>>>> microplane to remove the zest.
>>> The microplaner is a brilliant addition to Limoncello production!
>>> What does he find fault in it about?
>>
>> I think its a 'tradition' thing. I had a discussion about that with
>> our hosts in Tuscany and he made it a point to say the zest should be
>> peeled and not planed.
>>
>> Jon
>>
> That's sort of what I thought. I would bet money he got the recipe from
> his grandmother or some one similar who told him to do it "this way".....
>
> Tracy

Yup, just as I roll my strufoli against a cut crystal dish to give it a
bit of texture and a slight turned rolled shape which is supposed to
improve the final strufoli when fried. I will never give that step up,
yet others don't bother. I just wish I had inherited my mother's
favorite little crystal bowl that she used. Too many damn kids in my
family and someone else got it. pout.

>>
>> I think its a 'tradition' thing. I had a discussion about that with our
>> hosts in Tuscany and he made it a point to say the zest should be peeled
>> and not planed.
>>
>> Jon
>
> Ok, I can dig that. I love traditional slow methods too. As long as the
> planer doesn't alter the results in any fashion I can live with it though.
> I just never made limoncello without the planer, so it strikes me as
> being so efficient.
>
When we were discussing how to make limoncello the host was translating our
discussion to his mother, who did all the cooking. She would interject once
in a while and her son would translate back. When I suggested that a
microplaner would make short work of zesting the lemons, and he translated
that, she responded with a long agitated monologue that pretty much ended
that conversation.

Her son was reluctant to translate :-)

Jon

Zeppo wrote:
>>> I think its a 'tradition' thing. I had a discussion about that with our
>>> hosts in Tuscany and he made it a point to say the zest should be peeled
>>> and not planed.
>>>
>>> Jon
>> Ok, I can dig that. I love traditional slow methods too. As long as the
>> planer doesn't alter the results in any fashion I can live with it though.
>> I just never made limoncello without the planer, so it strikes me as
>> being so efficient.
>>
> When we were discussing how to make limoncello the host was translating our
> discussion to his mother, who did all the cooking. She would interject once
> in a while and her son would translate back. When I suggested that a
> microplaner would make short work of zesting the lemons, and he translated
> that, she responded with a long agitated monologue that pretty much ended
> that conversation.
>
> Her son was reluctant to translate :-)
>
> Jon
>
>
Way funny!
-Tracy

On Tue, 24 Jun 2008 09:28:49 -0400, Tracy > wrote:

>Ten days ago I peeled (zest only!) 12 lemons. I combined the peel with a
>litre of 151 Everclear.
>
>Last night I boiled one and a half litres of water with 5 cups of sugar
>and added it to the strained everclear. (Actually, I strained out the
>peels and set them aside and poured the Everclear into the sugar syrup.
>Then I poured the mixture over the peels and let it sit for 15 minutes -
>cuz that is what my friend told me to do!) Then I strained it again into
>my big jar.
>
>This is what I got:
>
>http://i31.tinypic.com/1z38kfn.jpg
>
>My kitchen smelled sooo good.
>
>My directions call for filtering it through cheesecloth every 15 days
>for 3 months! I don't think I can wait that long.
>
>I got the recipe from friends who made Limoncello as wedding favors.
>
>-Tracy
>( now on the lookout for pint bottles.....)

If there's a winemaking supply store in your area, you may be able to
get 375ml wine bottles (half-bottles). That's what I used the last
time I made "44".

- Mark

"Mark Thorson" > wrote in message
...
> James Silverton wrote:
>>
>> Tracy wrote on Tue, 24 Jun 2008 09:28:49 -0400:
>>
>> > Last night I boiled one and a half litres of water with 5 cups
>> > of sugar and added it to the strained everclear. (Actually, I strained
>> > out the peels and set them aside and poured the
>> > Everclear into the sugar syrup.
>>
>> You might have mentioned, for those of us with no experience, that
>> Everclear 151 was grain alcohol. On the face of it, I thought it was a
>> detergent :-)
>
> Also note that Everclear varies in strength depending
> on where it's sold. The good stuff is 190 proof, but
> 151 is what's sold in California.

I was told that 190 proof alcohol if consumed in that form will burn
(damage) the mucus membrane ergo the 151 proof limitation.

I can not seem to verify this information.


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:

>> Also note that Everclear varies in strength depending
>> on where it's sold. The good stuff is 190 proof, but
>> 151 is what's sold in California.
>
> I was told that 190 proof alcohol if consumed in that form will burn
> (damage) the mucus membrane ergo the 151 proof limitation.
>
> I can not seem to verify this information.

LOL, there is a strong health warning label on the Everclear, for sure!
I don't have it handy now but recall it vividly. But wouldn't that risk
be diminished by the time you add simple syrup to the limoncello?

A funny on Everclear-My brother was the city manager in a dry city in NC
yet when it came to some routine public works water testing, Everclear
was a lot cheaper to use than buying the equivalent through a laboratory
chemical supply source. So every month or so when the water works
employee would drive to the next county to buy Everclear from the liquor
store, without fail my brother would get phone calls complaining of a
county car being seen at the liquor store and what kind of drunks did he
employ?! LOL

On Tue, 24 Jun 2008 15:14:35 -0400, Goomba >
wrote:

>Ok, I can dig that. I love traditional slow methods too. As long as the
>planer doesn't alter the results in any fashion I can live with it
>though. I just never made limoncello without the planer, so it
>strikes me as being so efficient.

Using a zester may be slow and inefficient, but I'd use a vegetable
peeler.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Dimitri" > ha scritto nel messaggio
...
>
> "Mark Thorson" > wrote in message
> ...
>> James Silverton wrote:
>>>
>>> Tracy wrote on Tue, 24 Jun 2008 09:28:49 -0400:
>>>
>>> > Last night I boiled one and a half litres of water with 5 cups
>>> > of sugar and added it to the strained everclear. (Actually, I strained
>>> > out the peels and set them aside and poured the
>>> > Everclear into the sugar syrup.
>>>
>>> You might have mentioned, for those of us with no experience, that
>>> Everclear 151 was grain alcohol. On the face of it, I thought it was a
>>> detergent :-)
>>
>> Also note that Everclear varies in strength depending
>> on where it's sold. The good stuff is 190 proof, but
>> 151 is what's sold in California.
>
> I was told that 190 proof alcohol if consumed in that form will burn
> (damage) the mucus membrane ergo the 151 proof limitation.
>
> I can not seem to verify this information.

Of course not, because who would put this on their mucus membranes? They
might as well use dishwasher detergent at the bidet.

We in Italy use 95% pure alcohol and I think Everclear is the closest thing
to it. That said, we add more water than may be represented in your simple
syrup-- different amts of that in different liqueurs -- because this is one
of the last things consumed by friends before they hit the road. You
wouldn't want them to have an accident. Also these days if stopped and your
blood tests too high, they take your car and send it to auction-- including
rental cars which you would then have to pay for.

I have someone help me, because your taste buds go wonky fast. I add syrup,
taste, until it is sweet enough. We keep careful records of % dilution.
Then we add mineral water to bring it to an acceptable proof. Sometimes
this takes two days because happy does not begin to describe someone who has
been tasting such strong stuff.

On Tue, 24 Jun 2008 14:48:17 -0400, Tracy > wrote:

>blake murphy wrote:
>> On Tue, 24 Jun 2008 09:28:49 -0400, Tracy > wrote:
>>
>
>>>
>>> My directions call for filtering it through cheesecloth every 15 days
>>> for 3 months! I don't think I can wait that long.
>>>
>>> I got the recipe from friends who made Limoncello as wedding favors.
>>>
>>> -Tracy
>>> ( now on the lookout for pint bottles.....)
>>
>> i'm not sure what the repeated straining gets you after the lemon rind
>> is out of the picture. but your friends have more experience than me.
>>
>> your pal,
>> blake
>>
>>
>>
>
>My friend nearly had a heart attack when I suggested using a microplane
>to remove the zest. I can't imagine what he would do if I suggested
>drinking before the three months were up. His Limoncello was amazing.
>

i used a common-ary potato peeler, but that's because i don't have a
microplane.

>I will just have to taste it after a month and then decide whether or
>not it is worth it continue filtering.
>
>-Tracy

i believe the stuff continues to mellow whether you filter or not.

your pal,
blake

On Tue, 24 Jun 2008 15:33:47 -0400, "Zeppo" >
wrote:

>
>>>
>>> I think its a 'tradition' thing. I had a discussion about that with our
>>> hosts in Tuscany and he made it a point to say the zest should be peeled
>>> and not planed.
>>>
>>> Jon
>>
>> Ok, I can dig that. I love traditional slow methods too. As long as the
>> planer doesn't alter the results in any fashion I can live with it though.
>> I just never made limoncello without the planer, so it strikes me as
>> being so efficient.
>>
>When we were discussing how to make limoncello the host was translating our
>discussion to his mother, who did all the cooking. She would interject once
>in a while and her son would translate back. When I suggested that a
>microplaner would make short work of zesting the lemons, and he translated
>that, she responded with a long agitated monologue that pretty much ended
>that conversation.
>
>Her son was reluctant to translate :-)
>
>Jon
>

how long does it take to say 'goddamn kids' in italian?

your pal,
blake

blake murphy wrote:

>
> how long does it take to say 'goddamn kids' in italian?
>
> your pal,
> blake
>
I dunno. My grandmother's English was pretty non-existent yet she did
manage to learn to say "Soonafabeech! I keel youuuuuuu!"
We got the point.

On Tue, 24 Jun 2008 14:11:27 -0400, Goomba >
wrote:

>Tracy wrote:
>> Ten days ago I peeled (zest only!) 12 lemons. I combined the peel with a
>> litre of 151 Everclear.
>>
>> Last night I boiled one and a half litres of water with 5 cups of sugar
>> and added it to the strained everclear. (Actually, I strained out the
>> peels and set them aside and poured the Everclear into the sugar syrup.
>> Then I poured the mixture over the peels and let it sit for 15 minutes -
>> cuz that is what my friend told me to do!) Then I strained it again into
>> my big jar.
>>
>> This is what I got:
>>
>> http://i31.tinypic.com/1z38kfn.jpg
>
>Looks good to me!!
>When I made my two batches (one with Everclear, the other with 100 proof
>Vodka) for some reason the coloring was totally different, but I sure
>can't explain why? They both tasted good but the Everclear batch was
>harsher tasting in the end, so I'm sticking with the 100 proof Vodka
>from now on.
>This is how they looked after I filtered out the zest-
>http://i29.tinypic.com/2vcc9yr.jpg
>

well, it only makes sense. smirnoff is aimed at high-tone cocktails or
to be drunk neat and everclear for trashcan punch. i doubt everclear
is triple-distilled as smirnoff claims to be.

your pal,
blake

Goomba wrote:
> blake murphy wrote:
>
>>
>> how long does it take to say 'goddamn kids' in italian?
>>
>> your pal,
>> blake
>>
> I dunno. My grandmother's English was pretty non-existent yet she did
> manage to learn to say "Soonafabeech! I keel youuuuuuu!"
> We got the point.


Omigod, I think we may be cousins. I can remember my grandmother's
English which never got beyond curses. She loved to watch Art
Linkletter, whom she called "Stepladders". She immigrated here around
1915 with husband and children, died in '62 and never learned English.
She never had to because her children dealt with the outside world for
the family.

True story: My uncle, a known practical joker, helped an immigrant
family to get settled in the '30's including donated furniture.

The family wanted to thank the donors and asked Uncle how to say things
in English. This led to some questionable English lessons until they
met one benefactor and told him,as coached by Uncle:

"Kees my ass for da bed-a"

RIP, Uncle Manny.

gloria p

Giusi > wrote:

> "Dimitri" > ha scritto
> >
> > I was told that 190 proof alcohol if consumed in that form will burn
> > (damage) the mucus membrane ergo the 151 proof limitation.
> >
> > I can not seem to verify this information.
>
> Of course not, because who would put this on their mucus membranes? They
> might as well use dishwasher detergent at the bidet.

What do you think lines your oral cavity, oropharynx and
gastrointestinal tract? Mucous (not mucus) membranes. High-percentage
alcohol does have a potential to cause mucosal lesions, mostly through
dehydration.

Victor

"Victor Sack" > ha scritto nel messaggio >
Giusi >>
"Dimitri" <ha scritto
>> >
>> > I was told that 190 proof alcohol if consumed in that form will burn
>> > (damage) the mucus membrane ergo the 151 proof limitation.
>> >
>> > I can not seem to verify this information.
>>
>> Of course not, because who would put this on their mucus membranes? They
>> might as well use dishwasher detergent at the bidet.
>
> What do you think lines your oral cavity, oropharynx and
> gastrointestinal tract? Mucous (not mucus) membranes. High-percentage
> alcohol does have a potential to cause mucosal lesions, mostly through
> dehydration.
>
> Victor

As I recall from anatomy and physiology classes, the membranes are much the
same. So I leave my analogy in place. And ask again, who would put 95%
pure alcohol in their mouth? Obviously someone who would drink antifreeze.
It isn't the reason why it isn't sold in the US, because they would also not
sell it here if twere a real problem.

Giusi > wrote:

> "Victor Sack" > ha scritto
> >
> > What do you think lines your oral cavity, oropharynx and
> > gastrointestinal tract? Mucous (not mucus) membranes. High-percentage
> > alcohol does have a potential to cause mucosal lesions, mostly through
> > dehydration.
>
> As I recall from anatomy and physiology classes, the membranes are much the
> same.

What membranes are the same? There is no such thing as "mucus
membranes". There are *mucous* membranes and *mucus" is their
secretion.

> So I leave my analogy in place. And ask again, who would put 95%
> pure alcohol in their mouth? Obviously someone who would drink antifreeze.
> It isn't the reason why it isn't sold in the US, because they would also not
> sell it here if twere a real problem.

There are literally millions of people who drink pure alcohol with some
regularity. It is not really so incredibly dangerous to the mucous
membranes, especially if consumed with some moderation. And, yes, a
subset of those people would drink not only antifreeze but also brake
fluid, shampoo, nail polish, etc.

Victor

Dimitri wrote:

> I was told that 190 proof alcohol if consumed in that form will burn
> (damage) the mucus membrane ergo the 151 proof limitation.
>
> I can not seem to verify this information.

It is indeed pretty potent - I've tried sips!
Rather like tasting lemon extract, in the *blast* it gives your mouth,
but no real damage.

Dave

On Jun 24, 7:28 am, Tracy > wrote:
> Ten days ago I peeled (zest only!) 12 lemons. I combined the peel with a
> litre of 151 Everclear.
>
> Last night I boiled one and a half litres of water with 5 cups of sugar
> and added it to the strained everclear. (Actually, I strained out the
> peels and set them aside and poured the Everclear into the sugar syrup.
> Then I poured the mixture over the peels and let it sit for 15 minutes -
> cuz that is what my friend told me to do!) Then I strained it again into
> my big jar.
>
> This is what I got:
>
> http://i31.tinypic.com/1z38kfn.jpg
>
> My kitchen smelled sooo good.
>
> My directions call for filtering it through cheesecloth every 15 days
> for 3 months! I don't think I can wait that long.
>
> I got the recipe from friends who made Limoncello as wedding favors.

I make it all the time, and your proportions are very close to mine.
Sounds really good. I have never found that straining was necessary,
although I do filter the infused alcohol through a coffee filter
before I mix in the syrup. You can drink it right away.

Tartarus

On Jun 24, 12:48 pm, Tracy > wrote:
> blake murphy wrote:
> > On Tue, 24 Jun 2008 09:28:49 -0400, Tracy > wrote:
>
> >> My directions call for filtering it through cheesecloth every 15 days
> >> for 3 months! I don't think I can wait that long.
>
> >> I got the recipe from friends who made Limoncello as wedding favors.
>
> >> -Tracy
> >> ( now on the lookout for pint bottles.....)
>
> > i'm not sure what the repeated straining gets you after the lemon rind
> > is out of the picture. but your friends have more experience than me.
>
> > your pal,
> > blake
>
> My friend nearly had a heart attack when I suggested using a microplane
> to remove the zest. I can't imagine what he would do if I suggested
> drinking before the three months were up. His Limoncello was amazing.
>
> I will just have to taste it after a month and then decide whether or
> not it is worth it continue filtering.
>
> -Tracy

Your friend is a little crazy. I use a microplane and it comes out
perfect. Also, straining is unnecessary.

Tartarus

In article >,
"Dimitri" > wrote:

> "Mark Thorson" > wrote in message
> ...
> > James Silverton wrote:
> >>
> >> Tracy wrote on Tue, 24 Jun 2008 09:28:49 -0400:
> >>
> >> > Last night I boiled one and a half litres of water with 5 cups
> >> > of sugar and added it to the strained everclear. (Actually, I strained
> >> > out the peels and set them aside and poured the
> >> > Everclear into the sugar syrup.
> >>
> >> You might have mentioned, for those of us with no experience, that
> >> Everclear 151 was grain alcohol. On the face of it, I thought it was a
> >> detergent :-)
> >
> > Also note that Everclear varies in strength depending
> > on where it's sold. The good stuff is 190 proof, but
> > 151 is what's sold in California.
>
> I was told that 190 proof alcohol if consumed in that form will burn
> (damage) the mucus membrane ergo the 151 proof limitation.
>
> I can not seem to verify this information.

It really doesn't matter. 190 proof is undrinkable. So is 151. Both
are meant for mixed drinks. 100 is pretty hard to take. It isn't till
it gets down to 80 to 90 that you can sip it. Even then, a small sip
gets diluted by your saliva to make it tolerable.

This recipe dilutes it down with water.

Your advice is good, though. Don't drink this stuff (190 or 151)
straight.

--
Dan Abel
Petaluma, California USA

In article >,
"Giusi" > wrote:


> It isn't the reason why it isn't sold in the US, because they would also not
> sell it here if twere a real problem.

They do sell Everclear here in the US. Each of the fifty states has
their own liquor laws. Within those, some counties have additional laws.
I think some cities have laws, also.

http://en.wikipedia.org/wiki/Everclear_(alcohol)

--
Dan Abel
Petaluma, California USA