Talk:Limoncello

message: 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. — Preceding unsigned comment added by Zimri (talk • contribs) 07:48, 15 November 2005 (UTC)
thread_title: Untitled

message: 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)
thread_title:  Fermentation? 

message: 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)
thread_title:  More info on production - sugars 

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

message: My homemade limoncello is clear but the Italian commercially produced kind is cloudy. What produces this cloudiness? Badagnani 06:14, 10 June 2007 (UTC)
replies: text: Cloudy Limoncello is "Crema di Limoncello" which is made with milk.90.193.39.68 (talk) 17:05, 19 March 2008 (UTC)
replies: text: 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)

text: I believe cloudiness (or lack there-of) can also be a result of the tempuratures of sugar solution and infused alcohol when mixed. If mixed when the simple syrup is still hot, the result will be clear.  Cooling the syrup before mixing results in a cloudy final solution (regardless of suspended solids).  Making a batch to test this out myself. Malbert219 (talk) 20:38, 26 July 2013 (UTC)
thread_title:  Cloudiness 

message: Does anybody know exactly when a fresh batch of limoncello goes bad? I know there are many factors including, light, humidity, temperature etc... also does anybody know how manufacturers extend the shelf life?  —Preceding unsigned comment added by Keith aquino (talk • contribs) 05:59, 15 July 2009 (UTC)
replies: text: If the Aclohol content is high enough, it will never go bad. --95.88.156.189 (talk) 11:18, 6 November 2011 (UTC)
thread_title:  On Expiration... 

message: What is meant by "small ceramic glasses themselves often of both ceramic and limoncello production"?  Surely lemon rinds are not steeped in high-proof alcohol to make shot glasses.  I suspect the author meant that the glasses are made locally, in areas where limoncello is popular; or that they are decorated in lemon motifs.  — Preceding unsigned comment added by 128.59.123.132 (talk) 17:59, 6 June 2011 (UTC)
thread_title:  ceramics made from limoncello? 

message: One section states an optimal 5% ethanol concentration for the final product. The next section states that cream limoncello is made with a lower alcohol concentration of 16%. 10 proof vs 32 proof, one or both claims need to be changed.   Eframgoldberg (talk) 16:11, 30 December 2016 (UTC)
thread_title:  Contradiction in page 

message: "In northern Italy, the liqueur is often referred to instead as limoncino."
I read this first as "often referred to instead of limoncino" and was wondering what it was referred instead. I think this phrase is not very clear.
Maybe it would be better to write: "In northern Italy, the liqueur is often referred to limoncino instead (of limoncello)."
I'm not English, so this is just a suggestion to remove some ambiguity. 2001:14BA:EE0:5D00:8444:6F5E:4A77:BF9A (talk) 18:26, 9 August 2022 (UTC)
replies: text: That sentence does not appear in the article and there is no source, so I have removed it. GA-RT-22 (talk) 19:07, 9 August 2022 (UTC)
thread_title:  Funny phrase 

message: I don't understand this edit:  It changes "the presence of small (approximately 100 nanometers) essential oil droplets" to "1 micrometer". But checking the cited source, it says "the presence of spontaneously formed 100 nm-sized droplets" and "in all samples the presence of polydisperse essential oil droplets with an average size of ca. 100 nm is demonstrated." Where did "1 micrometer" come from? GA-RT-22 (talk) 04:57, 6 September 2022 (UTC)
thread_title:  Droplet size