Hi Melisa- I’ll suggest pouring it through a double thickness of paper coffee filters. What was the metal in the metal coffee filter?

Hi Ginni- Thanks so much! There are a couple of tricks you can try to help clear up the infusion. First try pouring it veeeerrrrry slowly through a double thickness of coffee filters. That can trap some of the cloudiness. If that doesn’t do the job, there’s a trick I have heard of but not personally tried; milk washing.

This is a pretty old technique and it’s widely regarded, but, as I said, I have not tried it personally. Basically, if there’s acid in the liquid you’re adding the milk to, that milk will curdle, and as it does, it traps the polyphenols which cause the cloudiness. Slowly strain out those curds and not only does the haziness disappear leaving a crystal clear liquid; it is said to remove any residual bitterness, too.

Please let me know if you try either or both of these techniques!

(Google for complete instructions, but here’s what I found…)
Stir in 1 teaspoon lemon juice per cup of liqueur

In a separate bowl that can hold up to 10 cups, measure 1 cup of whole milk per 4 cups of liqueur.

Pour the acidified liqueur in very, very, very slowly. It will curdle. That’s what you want.

Stir once only and very gently. Let it sit undisturbed at room temp an hour.

Put a double layer of cheesecloth or a big coffee filter over a fine mesh sieve positioned over a clean bowl and very slowly ladle the liquid into the lined sieve. Don’t press the curd layer that forms. You want it to kind of float to the top. It’ll take an hour or so to strain the liquid if you do it correctly. If the liquid isn’t crystal clear, you can strain it through the cheesecloth one more time.

I just finished using your recipe four and a half weeks ago and it is very cloudy today. Is there any way to make it better?

I also make Kahlua and I just stumbled onto some Limocello recipes that look fun.

Have fun in your endeavors!

gs

The film is the oil from the oranges. It is OK.

Thank you, I think I may even do the straining today also, and let it continue to mellow in the fridge.
I didn’t use the glycerin. 👍🏼

Hi Susan- I think it’s likely the film is from the glycerin, but I’d refrigerate it, too!

*has been aging*

Hi Susan- The film wouldn’t have been a worry unless it grew fuzzy. Can you describe the blob a little better? Was your zest zest-only with no pith? Have you been shaking the mixture regularly? Let’s see if we can troubleshoot this. It’s hard since I can’t actually see it.

The likelihood of something going drastically wrong is low since it is so very high in alcohol, but there is a chance since we’re adding in sugar and orange peel.