SmokingMeatForums.com › Forums › Preserving Food › Canning › I need some advice from someone that knows what I can do with these lemons and oranges…….
New Posts  All Forums:Forum Nav:

I need some advice from someone that knows what I can do with these lemons and oranges……. - Page 2

post #21 of 37
Quote:
Originally Posted by Linguica 

If I new where to procure shine, I sure wouldn't mention it.    police2.gif

Well if you go to Gatlinburg, TN you will find the retail store for "Ole Smoky Tennessee Moonshine". The have a sampling bar and will refill your small tasting cup as long are you care to stand there (or as long as you are able). The "original" product will get your attention, but their blends are plain awesome.

Actually the "Apple Pie Moonshine" I was talking about is not the product made in an illegal still in the backwoods. It's a home recipe that can be made in any kitchen and the alcohol comes from either vodka or a high proof alcohol such as Everclear 190. This is the recipe I used last time. It's a little too sweet for my taste so next time I will cut back on the sugar some (perhaps cut the brown sugar in half to 3/4 cup as well).

Apple Pie "Moonshine"
  • 1/2 gallon of apple juice
  • 1/2 gallon of apple cider
  • 3/4 cup white sugar
  • 1 1/4 cups of brown sugar **(came out a little sweet for my taste - might want to try 3/4 cup brown sugar)
  • 4 cinnamon sticks
  • 1/2 liter of 190 Proof Grain Alcohol, Everclear or equivalent.

To get started, you need a large boiling pot. Add into this pot the apple juice, apple cider, the white and brown sugar, and the whole fresh cinnamon sticks. Bring these contents to a boil, then remove the pot from the stove and let it cool down to room temperature (keep covered). Once at room temperature, gradually stir in the 190 proof grain alcohol. What you don’t consume in one sitting, you can bottle for later use. Store it in sterile Mason jars, place one cinnamon stick in each jar, and then store them in a cool dark dry place. After a couple of weeks your Apple Pie Moonshine will taste even better. This batch will make about 4 1/2 quarts.

From my last batch....

post #22 of 37
Since we sort of wandered down the "moonshine" path after I brought up Limoncello as what to do with all those wonderful lemons, I guess it's only fair I post a recipe for the same.

Limoncello

Ingredients
  • 15 lemons (Choose thick-skinned lemons because they are easier to zest.)
  • 2 bottles (750 ml) 100-proof vodka*
  • 4 cups sugar
  • 5 cups water (filtered or distilled preferred)

* Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer. You will taste a difference if you use good quality vodka. If you are going to put this much time into something, might as well do it right.

Directions

Step One:

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.

Step Two:

In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (60) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

Step Three:

In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

**Another variation adds vanilla to the zest/alcohol mix. Split 5 whole vanilla beans and scrape out the seeds, adding the split beans and seeds to the alcohol when the lemon zest goes in at step two. Make as above.

Orangecello

You can make Orangecello the same way by just substituting oranges for the lemons. The oranges will not have as pronounced a color after sitting in the alcohol and you can add a drop of orange food coloring to give it that orange color most people expect. Since the orange skin is generally thicker, peeling would probably work better than zesting for oranges
post #23 of 37

Two cut & paste recipes Thank You. Never had apple pie through a straw before and limoncello sounds refreshing. All in "moderation" of course. I'll have to make sure that WCTU friend of my wife isn't around. Actually a little rocket fuel might give her an attitude adjustment.

post #24 of 37
Thread Starter 

Can I substitute Everclear for Vodka when making Limoncello ? I asked my wife to get something like Vodka or Everclear, but with the highest proof, she came home with some 190 proof Everclear......

post #25 of 37
Quote:
Originally Posted by Shoneyboy View Post

Can I substitute Everclear for Vodka when making Limoncello ? I asked my wife to get something like Vodka or Everclear, but with the highest proof, she came home with some 190 proof Everclear......

That's as high as it gets Unless You have a little "cook shack" in the back forty. Go for it

post #26 of 37
Thread Starter 

I'm planning on using it for Limoncello or for octane booster in the truck !!! ROTF.gif One way or another it's going to get used......

post #27 of 37

I made half a batch of Apple Pie today. My recipe is a bit different.

 

2 Gallons of cider

2 Cups sugar (Have thought about brown sugar but usually use unrefined)

6 or so cinnamon sticks

1 Gallon Apple juice

1 750ml bottle Everclear 191

 

chill the apple juice well, cook the apple cider to dissolve the the sugar, if cider is pasteurized you don't really need to boil if not it will need boiled (we still get some unpasteurized stuff around here) leave the cooked cider cool and add the chilled juice and then the booze and you are ready to rebottle. Make sure the mix is cooled well before adding alcohol.

 

As for the citrus problem, wish I had that issue here also. But canned in a simple light syrup, like mandarin oranges maybe.

 

Very nice trees

post #28 of 37
Yes you can use Everclear 190 for the limoncello (and on the flip side you can use vodka for the apple pie moonshine, in both recipes they are the alcohol content and not the main flavor). If it's too strong a finished product, just cut it with a little more water to thin out the "octane". Just don't add extra water too fast as a little will make a significant change.
post #29 of 37

Given the supply restrictions of the area, My first choice would be Smirnoff 151. More expensive but i feel you get out what you put in. If its too strong, just serve it over ice. Although i think i read somewhere that Italians would never serve over ice. CHEERS!

                                                                                                    icon_mrgreen.gif

post #30 of 37
Thread Starter 

I've been meaning to post this picture.....I'm going to make the Limoncello....Here is the start from a few weeks ago.....I'm going to double the recipe....But the picture got me in a little trouble though, I posted this same picture on FaceBook and now I have 5 people wanting some....I don’t know if they want to know more about their heritage or if they are just alcoholics and just want some free booze……..laugh1.gif....Dang FB !!!!

post #31 of 37

I vote for free booze.

In grocery stores, Meyer lemons sell for $2.99 LB. Give your kids a box of lemons and a big bag of Splenda and put them in their own business.

post #32 of 37
Thread Starter 
Quote:
Originally Posted by Linguica View Post

In grocery stores, Meyer lemons sell for $2.99 LB. Give your kids a box of lemons and a big bag of Splenda and put them in their own business.

 

 It is a great ideal, but with the new small business laws I don’t want to take the chance of getting put into a different tax bracket. I'd be going from broke to barley making it and you know what happens then ?$?$?$?……laugh1.gif

post #33 of 37

Saw a commercial on TV about a little girl with a lemonade stand and winding up with a large corporation. I vaguely remember a young boy on the East coast that got his dad in hot water with the IRS with his curb side business.

post #34 of 37
Thread Starter 

Yea, we are laughing about it, but it has become a real problem within the last few years and our IRS wants every penny of "THERE" money. I would rather not be apart of that......

post #35 of 37
Making some apple pie tomorrow ..
post #36 of 37

Well it won't get rid of very many of them.... but:

 

Needed:

(1) 1 gallon glass jar with screw on lid

(6) lemons cut in half

(6) oranges cut in half (original recipe used limes, but oranges would be fantastic as well)

(1) cup sugar

(1) fifth of good tequila

Ice

..... and lots of friends!

 

Hand squeeze the lemons and oranges into the jar, then toss the halves into the jar as well. Add the sugar and the fifth of tequila, then fill the rest of the jar with ice. Screw on the lid and start shaking it, when your arms get tired hand if off to the next person, and so on, and so on. Keep shaking it until the outside of the jar gets frosty. Remove lid, pour, and have a great time!

 

This was a summer party drink named "Yuka" that was fantastic - only problem is it goes down way to easy and you may find yourself calling it by name (yuka) face down in the bushes! :laugh1:

post #37 of 37
On the cooktop now...I put whole gal of cider with half gal of juice 1 1/4 cups of sugar and 3/4 cups brown sugar 7 cinnamon sticks and few whole cloves after finished I'm gonna put the remaining half gal of juice and liter of Everclear
Edited by bdbob83 - 3/26/14 at 5:26pm
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Canning
SmokingMeatForums.com › Forums › Preserving Food › Canning › I need some advice from someone that knows what I can do with these lemons and oranges…….