thermal expansion of water for making lemon cello

[Fullmetal Chocobo]

I'm actually using this in my recipe for making lemon cello, so that I don't fill the bottles too full when I'm putting them in the freezer... Google searches revealed mostly how to prevent ice from melting, and the (other useless) like...

 

[Fullmetal Chocobo]

NVM. GalvanizedYankee found it for me. I just wasn't hitting on the correct search term. "mass water vs ice" yielded the winner.

And it's about 9%, for anyone interested.

 

[Gibsons]

You're talking about increase in volume, not mass... right?

 

[sjwaste]

Making limoncello? Awesome. Now this is a topic for this forum with practical application 🙂

Just don't add too much sugar, when you put it in the freezer, its going to cool and precipitate out of solution. I've had some "gritty" limoncello that my relatives made because of that.

 

[Fullmetal Chocobo]

Originally posted by: sjwaste
Making limoncello? Awesome. Now this is a topic for this forum with practical application 🙂

Just don't add too much sugar, when you put it in the freezer, its going to cool and precipitate out of solution. I've had some "gritty" limoncello that my relatives made because of that.

Well, the batch I made was with minimum amounts, so as to test the vodka vs everclear. Both came out excellent. The next batch, I'm calculating how much I can put into each bottle (making it in 2L containers), and I needed to know how much to allow for thermal expansion. At a rate of 9%, the entire mixture will increase ~6%.

 

[wwswimming]

is lemon cello similar to a "jello shot", like the wine jello things they sell at Smart & Final ?

what proof is it ?

for serious cabin fever drinking, this is one of my favorite recipes -
* rum, however much seems right.
* snow, white & fluffy.
* blackberry or boysenberry jam.

mix in a blender. pour a round for everyone in the cabin who wants one.

while you're drinking the first round, make another round. keep the
blender working.

then play poker.

 

[Fullmetal Chocobo]

Originally posted by: wwswimming

is lemon cello similar to a "jello shot", like the wine jello things they sell at Smart & Final ?

what proof is it ?

for serious cabin fever drinking, this is one of my favorite recipes -
* rum, however much seems right.
* snow, white & fluffy.
* blackberry or boysenberry jam.

mix in a blender. pour a round for everyone in the cabin who wants one.

while you're drinking the first round, make another round. keep the
blender working.

then play poker.

Well, it isn't so much bought, as it is made. The recipe I have ends up with a 76% everclear mixture (so ~152 proof). It's very potent, to say the least. I also made another batch with vodka, which contains considerable less alcohol, and it tastes like liquid lemon candy... Absolutely amazing stuff.

 

[f95toli]

I assume Lemon cello is home made version of Limoncello which is a a traditional Italian liquer.

I've been to Sorrento (a town close to Naples) which is where they make Limoncello according to traditional recepies (most of the lemons they grow in that area is used in the limoncello production).

Edit: And the real stuff is EXTREMELY sweet.

 

[Fullmetal Chocobo]

Originally posted by: f95toli
Edit: And the real stuff is EXTREMELY sweet.

That raises a good point. If there is a 6% increase in mass/volume with the vodka batch, it isn't taking into account that the majority of this is simple sugar (sugar water). I guess I need to find out how that affects the increase in volume. I'm sure it wouldn't increase the percentage however, so I should be safe with 6%.