OK…I have two batches macerating in the wine cellar. Two bottles fit beautifully, with the peelings, in two quart mason jars. I’m psyched to have used lemons from my great-uncle’s tree—firm large fruit, never sprayed. I’ve already polished off the bottle you gave us. Do I get a refill if I return the vessel? :)
Just like at the local greasy spoon, refills are always free. And just like that greasy spoon, you might have to wait for a fresh batch to brew. :-) Now I need to get my mule to bring me some more pure grain from Portland . . .
Can’t wait to make my own Limoncello! I just made a granita with a bottle from an Italy trip – added marscapone and it is fabulous.
Shared our first attempt with my daughter last night. It was great! Secondary agenda, her boyfriend makes regular Portland runs to visit parents… 190 Everclear!
So what do you do if you can’t find 190-proof Everclear? Using some simple math, and the assumption that whatever’s not alcohol in lower proof Everclear (or Vodka—use a really distilled, hyper-clean tasting one like Pearl) is (hopefully!) water, try the following alcohol substitutions (and reduce the water added):
Please let me know if it turns out the same as your 190-proof batches!
Reduce just water, or simple syrup mix? Might be an additional stoichiometric issue to consider with water and sugar ratio.
Just the water; don’t reduce the sugar. The trick will be dissolving the sugar in the smaller water amounts. Perhaps add to the alcohol so you’re not working with rock candy?
Well, I’m bottling two batches this weekend after the two-week maceration period. One is a blood-orange-cello, which has a nice reddish-orangish hue from the peel. The other is a Meyer-limoncello!
For making ‘denser’ simple syrup, just heat your water until just before it boils, then stir in your sugar