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See if there is any potassium sorbate in them, that may cause you fermentation issues.

@AkTom All the variations you speak of sound good, and a few quite interesting. For the most part, yours are all variations of JAOM, which usually turn out pretty good.

Either will work, it just depends what type of wine it is, how much extra liquid you want to dilute it with, etc.

I did the same as Arne mentions. Ran enough pears through a garbage disposal/grinder and took all the "mush", put into a press, and ended up with straight pear juice (thanks again @knifemaker ). Wine turned out great.

Italian, Mexican, Chinese, etc., don't care what that carboy is but I won't one, two, three NOW.

haha Great point Mike. Luckily us new limoncello makers are located all over the US and not in just one area. I get my 750's of Everclear for $17.99 + tax.

haha Thing with me is when I start doing something, it is full speed ahead. So I started baking about a year ago. I make numerous types of cookies but my specialties are biscotti, bread and cakes/desserts. Everything is from scratch, no boxed mixes, etc. Tried finding a coffee extract here...

Yes it is. I use it or Svedka or New Amsterdam when making baking extracts.

No, both of mine are with Everclear. I see a lot of the DIY recipes out there use vodka. There are also a few with Everclear. I went with Everclear on mine since Mike had already done the "leg work" with the two. Since I have never had any "cellos" (pretty sweet drink for my liking),I went with...

Guessing maybe your ratios are off somewhat then. Mine turned out spot on doing it as Mike has written on page 1, second try.

Well, I will most definitely keep you posted. I hadn't thought about the vanilla bean addition until running across an article on the interweb. It is a lot of work peeling and de-pithing all the fruit, as you well know. Pretty much just sticking to your limoncello recipe, as far as...

Well, here we go with the "orange-creamsicle-cello". 12 oranges, 750ml Everclear, 1/2 split vanilla bean.

So here is a recipe that yields a fairly high alcohol level, 13 - 14% and should have the mouthfeel you are looking for (although I agree with the others that the alcohol level is not creating the mouthfeel), and is definitely a sweet wine. If you like Welchs grape juice, you will love this...

It depends on what kit you are making, yours must have been a sweeter one to start with. I have made them with 5 instead of 6 and turned out not sweet at all, however, they were intended to be dry reds.

Either this week or next I am going to try Mike's recipe using oranges and 1 vanilla bean. Kind of a orangesicle-cello. Picked up the oranges and Everclear last night. See what you started Mike. :)

Did you follow Mike's recipe or go at it differently? Bottles look good.

For me, when fermenting, I rinse my stir spoon, hydrometer, baster, etc. with very hot water, do my stirring or checking, then rinse again with very hot water and put away. Once done with fermenting or using the items for an extended period of time, I clean with OneStep, spray with StarSan and...

Just wanted to give a kudos to Homebrew. Ordered a WE Eclipse Stags Leap Merlot last Thursday and it was sitting on my doorstep yesterday, safe and sound.

Good point Jim. I recall RayWay or Jericurl doing endless vodka extracts a few years back. Since I am a weightlifting/health nut, I wouldn't want to drink a lot of these due to the high level of simple sugar. However, I love creating things so I would keep a little and gift the rest. Hmmmm...

Well, mixed everything up and ended with a 1/2 gal. carboy and a 375 ml bottle, so right at 3 750 ml bottles. Took a sip and not bad at all but again, I don't know what I am shooting for as I have never had limoncello. And my simple syrup was still a touch warm (not hot) so I am sure this will...