WineXpert Lemoncello white wine blend

[Kraffty]

Hi All, I'm about ready to start one of the 2 for 1 coastal whites and like the idea of adding citrus flavor. I came across a recipe for lemoncello and started a batch with 30 meyer lemons from the yard and 1.75 liters of 80 proof vodka a couple of weeks ago. I'm guessing 1 or maybe 2 .750 liter bottles would blend into 6 gals of the white kind of like a high test F pac. but only raise the ABV about 1%. The Lemoncello already looks and smells great and after 60 days and adding all the sugar and water can't see how it won't taste killer.

Has anyone in this group tried something similar or heard of this type of blend?

Starting the wine Saturday, we'll see how it comes out.
Mike

 

[dangerdave]

Mike,

I have done lemon zest in Everclear (151 proof). Twelve lemons zested and added to 12 oz of Everclear yielded about 10 oz of strong lemon liqueur. I do not add any simple syrup, so it's not a traditional limoncello. I have used this 10 oz addition to a six gallon batch of wine with amazing results. I have done this with lemon, lime, and orange. I will warn you, though. This 10 oz addition to six gallons of wine imparted a great deal of citrus flavor. I would start with a lot less than the proposed 1-2 bottles (750ml), or you will utterly overpower whatever wine you are adding it to. Start small and work up to your taste.

Good luck!

 

[Kraffty]

Thanks Dave, that's what I was hoping to hear. I'll trust you on starting small with the additions, bench testing small scale to begin. Darn, I may just have a couple of bottles of cello left over to sip through the summer.
M

 

[joeswine]

Balance

The correct way to get the balance or at least the way I do it,if I know I want to do the whole batch (wine)6gallons say,I would put it in my 8 gallon fermeter and the add the cello to taste a little at a time,until I have reach the proper balance,bench trials using this ingredient( cello) won't work,it's a different animal,simply because it will change the entire package in 24 hrs.that's when blending will be totally achieved,then you might need to adjust again.... and what if there's no more,for rework,I have added many a zested base to all kinds of different wines and found once you know the volume you want ,thats what you need to work with,its not mixing wine to wine ,easier to adjust with the evercleer or vodka not so................just the way I do it.

 

[Kraffty]

Joeswine, I kind of understand what you're saying but, if I try that, would I add to taste then have to let the bucket set for 24 hours and taste again to see if it was still what I wanted? I'm also assuming I'd do this after both were completely clear and ready to bottle, right?
Thanks, Mike

 

[joeswine]

craffty

that's correct what you want is the cello to be your fpac,now the shorter way if it is a 6 gallon kit ,cut the volume in half and do only 3 gallons,this will ensure that you will have enough cello to move forward at the next tasting if needed,then letting it sit overnight and macerate,be ready to bottle at once if the taste is to your liking then start bottling at once,now with the balance of the wine you could continue with this process or if you like the way that finished by itself then bottle it as you would do anyhow,short sampling can and do give you the wrong impression when dealing with this additive to wine..............try it you'll like it,.