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?).

[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)

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