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Ken, Somehow I can readily picture the "rabarbarcello" complementing your arctic menu. I agree that it is a very fine aperitif, and I think I learned much by doing it, in contrast with the citrus cellos. It ends up being a nicely balanced refreshment, according to your recipe, just the right...

After a long wait, I am coming back to the dialogue. Ken Walsh, I have finally had the opportunity to work on the rhubarb (or I have seen it referred to as "rabarbarcello", as it may be referred to in Eastern Europe). I have used your guidelines in the process, and first, I guess I did not...

Hey Ken Walsh, Any update on the completed rhubarbcello? I missed the chance to get some really nice fruit in the peak of the season, but first wanted your feedback too. Yes, it is a shame to let good citrus go to waste. At a minimum, their juice can be readily saved for all kinds of uses...

Going "back to the beginning" with a basis of 1 liter of Everclear, you end up with about 2.6 liters of finished cello, so a 1-gallon glass container seems perfect for the process. Bill in Bay

This gets back to my last post - can you put in TOO much fruit? I used as many as 80 key limes in a liter of Everclear, and the result was wonderful. You might get more cloudy sediment or other oily matter in the final product, but there seems to be no real harm in that. I am up to 120...

RHUBARB! That just might be fantastic? I'm sure all will want a full report on the finished product! All the details, please, Ken?! Any wisdom on putting TOO much fruit in the mix? I have wondered about that. This year's new kumquat batch is extra concentrated and intensely orange - makes...

Reading all of the input you can find, key lime ranks high on the candidate list. Next time I do that, I want to go with riper, yellower fruits; the ones I used were quite green, but it still made a wonderful cello. I still rank Rangpur limes slightly higher then key limes. My number one is...

Joe is right - this has been one of the very best blogs about making perfect cello. I think reading the whole string, back to day 1, brings you close to equipping you with everything you need to know. This has created a whole lot of enjoyment! I'm sure all the contributors will keep expanding...

A couple more comments - started one last batch of the winter - another kumquat. I also finished one other totally new one - Bergamot orange. This one really stands apart. Sharp and aromatic as I made it, and I wasn't sure I'd like it when it was done, but you feel like you are really tasting...

Yes this stuff is amazing, so I second the kudos to Mike in Malta. Two new cellos have been finished here in recent weeks, and both are winners. First was Star Ruby grapefruit, which satisfied a long-standing curiosity, after hearing about others' results. While it did not capture as much of...

Posts frequency is up - a sure sign it is winter and cello season is in full swing. Never thought of leaving the zest in, but we don't strain sediment out of our fine wines - worth considering? A batch of Star Ruby grapefruit is into about 3 weeks now - I'm thinking this will be really...

I wouldn't be too concerned about how tight your closure is on the containers until you finish bottling the product; it's just so things don't spill in the mean time. And this is a pure physical transfer, with no chemical reaction occurring. Again, anyone can try any sort of recipe, but to...

Grapefruit - OK, it will have to be some form of pink or Ruby Red; that color must add to the appeal. I have also seen mixed reviews on grapefruit, but most seem positive enough, and I like it enough that I must try it this winter. I'm sipping some kumquatcello as I type this, and it has...

It's December! Time for a new cello season! Any new interesting ones people are going to try? I am trying to decide - with Everclear for about three new batches. Must finally do grapefruit this winter. Is there one variety which works best? Bill in Bay

A new Cello Champion? As I guessed and hoped, Rangpur Lime makes an incredible one. Just bottled off the first batch tonight, after a 60-day process. As Kevin noted, every citrus is different in terms of how thick the peel, how much pith, and how much oil in the skin. With kumquat, even...

I definitely agree that the sweet needs something to counter it, and I am inspired to try grapefruit, since it is bitter like lemon. I once tried commercial orangecello (or arancello?), but having no bite to it, it didn't do anything for my taste, personally. Even kumquats with their sweet...

No argument from me, Kevin. The beauty of recipes is how you can personalize them, right? I just like imagining how the Italians originally created limoncello and so I use Mike M's original ideas; of course, I cut back on sugar slightly... we all have our own taste preferences. I would love...

Between Mike Marlow's original recipe and what David Payne shows here, I see a whole lotta wisdom here! I agree that key points are: No need to rush, so let the zest sit, and I also wait to strain and filter until the very end of the process. Why not? Even with the syrup included, filtering...

Bryan, I think it is getting tougher and tougher to find Everclear. I would suggest searching for it online, which has worked for me. But then the next challenge is getting someone who will ship to PA. My one buddy has wine shipped to me here in Ohio and then we get together every so often...

Fruit Selection Update: I may have hit upon a new favorite, if the fragrance while I was zesting is any indication: Rangpur lime. Using the juice later in a pie (substituting for key lime) also had a wonderful result... I am pretty excited about this one. Looks like a little mandarin...