Comments on: Commercial Limoncello Reviews

By: donna

donna — Mon, 26 Jul 2010 11:56:15 +0000

hello! i’m a little slow in posting. i want to say thank you for your very informative site. i’ve used it extensively for my first 3 batches of limoncello. the first one, i became impatient and managed only to let it rest 20 days (15 lemons and 160 proof vodka). nonetheless, it was better by far than any commercial limoncello i’ve ever had. batches 2 & 3 were made with everclear and lemons from a different vendor and are resting now. they look promising! prior to gaining confidence to make my own (thanks to you), i purchased toschi brand limoncello which i found that quite yummy. i’ve tried others, but always wound up back with toschi. i’d be curious as to how you find that brand in comparison with the others. thanks again for such an informative site!

By: Brian

Brian — Sun, 04 Apr 2010 04:39:11 +0000

Good site. I had been looking for a limoncello for a few weeks through local liquor agencies in the area. Being in Ohio this is quite a chore. I had finally found one which carries three brands: caravella, Danny DaVito, and another which doesn’t come to mind. Without any info at hand (and simply remembering the good times I had with limoncello living in Italy), I bought the caravello and completely dismissed the DeVito. I’ll have to try it now, although my wife and I did quite enjoy the caravella and plan on trying it’s orangecello cousin.

We felt the caravella brand had a good kick and a nice, smooth, mellow lemon flavor that reminded me of a low sugar sorbet. But like with all mass produced liquors, one can always get a bad batch.

By: Ben

Ben — Sat, 20 Mar 2010 18:04:48 +0000

NO, that type of alcohol is NOT for drinking. It can kill you. Use vodka or grain alcohol.

By: Pizu

Pizu — Fri, 19 Mar 2010 18:10:53 +0000

Hi,

Can I user (Isopropyl alcohol) IPA as alcohol to do limoncello?

Thanks,
Pizu

By: Matt

Matt — Sun, 13 Dec 2009 06:19:39 +0000

Awesome site! Just made a batch using 750ml of Everclear (190 proof), need to know the best sugar to water ratio to make my syrup. Thanks for the help.

By: Lana

Lana — Tue, 25 Aug 2009 02:14:49 +0000

Caravello is terrible.

It tastes like rubbing alcohol with lemon.

I dreamed of tasting lemoncello for a long time before I tried it. The only brand available to me was Caravello is boy was that a mistake.

I am going to try anouther brand and make my own.

By: Scars

Scars — Tue, 19 May 2009 17:15:13 +0000

What about Limoncello di Capri?

By: Ben

Ben — Tue, 03 Feb 2009 17:57:03 +0000

Good stuff Paul. I have done this calculation on batches before but I don’t do it every time. Probably should.

By: mudguy

mudguy — Mon, 02 Feb 2009 16:14:18 +0000

Great site. Have you ever try to figure out how much water and sugar to add to get to a certian proof and sweetness in the final product? seems like this would be the way to compare batches.

If I’ve figured this out correctly, your batch 6 was 65.65 proof, while batch 7 was 43.48 proof and batch 13 is 60.89 proof
(final proof = (ABV*V1 + ABV*V2)/(V1+V2)
ABV= Alcohol By Volume — so the ABV of 151 everclear is .755

And the sweetness is a ratio of the amount of sugar to the amount of liquid (Vsugar/Vliquid), so in your batch 6 the sweetness ratio is .278, batch 7 is .243 while batch 13 is .20

I’m in the process of making 3 batches (B1=191 everclear and 100 proof vodka, B2=100 proof vodka and B3=80 proof vodka) and am going for a final product of 60 proof limoncello and a sweetness of .25

the only problem is it will be a while before I can sample them

(to compute amount of water to add to a batch to get a certian proof, use the formula
Vwater = (ABVliquor*Vliquor – ABVfinal*Vliquor)/AVBfinal
I just put it into a spreadsheet

Food (or should I say ‘liquid’) for thought

Paul

By: dudeguy

dudeguy — Mon, 02 Feb 2009 07:32:03 +0000

It’s ok to have a comment.