Grain Alcohol
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Grain Alcohol
Looking for 100% Grain Alcohol to make 'real' Limoncello at home. Any ideas where I can buy?
Hi Joe! Really interested as well to make my own limoncello. Did you finally found some grain alcohol? I heard that the one we found at the pharmacy will be ok but some people warned about it so I don't know..
Had a frtend got into that stuff some years ago , rough on his body and brain told by his doctor to quit , he did in about 1 year , they burned him .
marksman
marksman
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Hi jelau, no luck but what I did find was imported Limoncello from Italy at Bayon supermarket and its surprisingly good. Just over $11 a bottle and sitting nicely in the freezer as I write.
jelau wrote:Hi Joe! Really interested as well to make my own limoncello. Did you finally found some grain alcohol? I heard that the one we found at the pharmacy will be ok but some people warned about it so I don't know..
In Thai Huot Supermarket I found some for liquor alcohol (In french there: alcool pour fruits) but it's only 40 degrees and it cost 7 dollars for a one-liter bottle.
I finally bought some chinese alcohol (53 degrees alcohol) and will try with it. It's only 2 dollars 70 the 700ml bottle...in Bayon
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It's really got to be 100% if you want to make it correctly. The closest alternative to the decent bottle of Limoncello which I mentioned already is to buy the 80% proof vodka which is readily available around town.jelau wrote:I finally bought some chinese alcohol (53 degrees alcohol) and will try with it. It's only 2 dollars 70 the 700ml bottle...in Bayon
I'm speaking of European-Asian alcohol level, not the american system, so 53 degrees means 106 proof if it's the correct conversion...
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I've made limoncello > a dozen X using 95%, 75%, & 50% and honestly almost everybody in my bar (self included) preferred the latter. The lower the % the longer it has to marinate though. Mine used to fester for 3 or 4 months. Remove 100% of the pith. You don't want to see any white on the skin. It's laborious, but makes a difference. Make sure to shake it for a minute or so a couple X a day & keep it in a dark place.
I just tasted my limoncello started more than a month ago. Actually it's more like a limecello as I used lime. It taste so good. I used cheap 45% chinese alcohol found for 3 dollars a bottle at Bayon. Nice choice btw...wackyjacky wrote:I've made limoncello > a dozen X using 95%, 75%, & 50% and honestly almost everybody in my bar (self included) preferred the latter. The lower the % the longer it has to marinate though. Mine used to fester for 3 or 4 months. Remove 100% of the pith. You don't want to see any white on the skin. It's laborious, but makes a difference. Make sure to shake it for a minute or so a couple X a day & keep it in a dark place.
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