Thanks for the response. However, it has generated more questions.

I see in all of your test batches you use 151 & you using between 12 & 20 or so lemons per batch.

Do you have an approximate gram of zest per 750 ml bottle you shoot for & does this change for you when using a higher proof?

You mentioned your calculations were off back when you were using 190, however in looking back over your 15 tests batches I can’t see where you ever used 190. So I am unable to get an idea on the simple sugar. Do you still suggest using the same ratio for making the simple sugar (sugar vs water) & using the same amount of simple sugar when using 190?

Sorry for all the questions, I’m coming from a baking background & it is more science than guess work.

I’m preparing to make my first batch of lemoncello, however when you mention filtering with the Brita pitcher are you actually running the vodka through the pitcher with the Brita filter as you would water or are you filling the hole where the normal filter goes with cheesecloth or a coffee filter?

You also mention you need the patience of Job to use 190 proof. Does it need to sit longer to mellow, because I have 190.

Thank you

It’s been awhile since I’ve combed through every entry on here, but did you ever try spring water instead of tap water (real spring water, not tap water that someone else bottled…)?

The reason I ask is because whenever I’ve heard of the great Scotch and Bourbon makers, they always talk about the quality of the spring or brook water that they use, that good spring water has a balance of minerals/gasses in it, etc. It seems like if distilled water was better, they’d talk about that (and maybe they do, I juut haven’t heard of it).

I realize Limoncello is not whiskey, but I was curious just the same if you’d tried that.

Yeah, in NY it’s a drag about the 190pf ban.
I use 160pf vodka (Devil Springs, and man it’s harsh by itself right out of the bottle!)

I filtered it 4x through the Brita and gave some of the batch to an Italian coworker, who gave it to his _really_ Italian mother, who said it was the best limoncello she’d ever had. (I’ve seen pictures of this family’s Christmas dinner – enough food to feed a wedding for 100 people, easy. The point is, they know their food and they know their drink)

High praise, but I only take perhaps 5% of the credit (for doing the grunt work), but really it’s from following Ben’s recipe. Follow the technique and you can’t lose!