Arancello is an Italian orange liqueur very similar to limoncello. Served chilled after dinner in a small glass, a refreshing, sweet liqueur with a pleasant orange flavor.
Makes 2.25 Litres
1 Litre Neutral spirit 80%-95%
1 cinnamon stick
2-3 cardamom pods
1 vanilla pod
1 Litre Water
4ltr jar with tight-fitting lid
1. Using a potato peeler remove the rind from the oranges – avoid any pith. Put the zest, spices, vanilla pod and the neutral spirit into a jar with lid for 7-10 days.
2. When the orange/spice mixture is ready, dissolve 1 kg sugar in 1 Litre of water, heating the water will help to dissolve the sugar. Once dissolved pour half into a 1.125 litre bottle and the remaining half into another
1.125 litre bottle.
3. Strain the orange rinds from the spirit using a fine mesh kitchen strainer, then using a large funnel, pack a little bit of filter wool into the funnel stem and refilter into the bottles with the sugar mixture. Mix well.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.