Talk:Limoncello

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I edited this page in a big way. I added the production process of limoncello, some brands, and a humble section on how limoncello is drank in America. After doing so many shots of it, I figured I should do it a service for once! This was my first article. I am vey open to criticism and advice.

This is a nice page, but Limoncello is something you can make in your home. Listing brands of Limoncello is like listing brands of spaghetti sauce. Hmmn... maybe I don't want to post the family recipe after all. :-) Addendum: I do see that mention is made of homemade Limoncello - I have no idea what the reference to "traditional" drinking as opposed to a shot glass refers to. Also, the reference to "Italian Americans" drinking Limoncello seems both almost racist and colloquial (people don't drink Limoncello in Australia?).

Contents

[edit] Fermentation?

I don't understand how fermentation can creep into the process. Apparently, 40%(+) alcohol is added to the lemon rinds and sugar from the beginning. There are no yeastie beasties that will grow in this toxic brew (that I know of.) Seems that this is just a variant of a vodka-lemon martini.

I was going to ask the same question. But on second thoughts I’ll edit it out as an impossibility. -Ian Spackman 14:43, 26 March 2006 (UTC)

[edit] More info on production - sugars

I am a little confused by the line:

"Higher quality sugars used in the infusion process create a sweeter liqueur"

I know that different sugars /can/ be used, but what are these sugars and why are they used and what else do they do?

It would be interesting to see more on regionalities. I know that there is a limoncello variant produced in Cinque Terre. And varieties of lemon. The Amalfi lemon is quite distinctive, what other varieties are there and what flavours do they give? 58.107.87.183 02:02, 22 June 2006 (UTC)

[edit] Percent alcohol

What is the range of percentage of alcohol by volume (ABV) for limoncello? Badagnani 22:59, 22 May 2007 (UTC)

[edit] Cloudiness

My homemade limoncello is clear but the Italian commercially produced kind is cloudy. What produces this cloudiness? Badagnani 06:14, 10 June 2007 (UTC)

Cloudy Limoncello is "Crema di Limoncello" which is made with milk.90.193.39.68 (talk) 17:05, 19 March 2008 (UTC)

Actually, some commercial varieties are clear. Most Limoncello, as opposed to Limonello or Limonetta etc, I have seen is clear. It is possible that the stuff has gone bad (this happens, believe it or not), or that there are things in it apart from lemon zest. Cloudiness is most likely caused by some sort of suspended solid, maybe pith? Crema di Limoncello is of course quite opaque 58.107.72.85 (talk) 15:34, 28 January 2008 (UTC)