by crow » Fri Oct 04, 2013 2:33 pm
Nup strongly disagree . I have had this a few times with a variety of citrus suspended from string in a sealed jar. Bloody Beautifull and absolutely nothing off about it. I'd imagine you had the jar open and the citrus oxodised. Do it the recommended way with a sealed container and it will sweat the flavour out better than any crap arancello maceration but it does take a long time
PS I haven't seen the link yet and so am responding in defence of a procedure I know for a fact works ;-)
Edit ok now I have and I stand by what I posted as I have done it this way (without triple distilling) and it was maybe half as good as the above mentioned procedure. There is the full method outlined here some where , I'm on my phone otherwise I'd post a link