Historical Follies: Things that didn’t work

Oh boy do I wish I had found this before last night! Rookie mistake #1: used the 190 proof Everclear I found at the discount liquor store.

Any suggestions on what to do next? It’s currently turning a lovely yellow color as it extracts all that lemony goodness, but I’m a little afraid of eventually drinking it!

Great site–I’ve already learned lots!

Don’t worry about it. Just use the calculator to get the proof of the final product right and let it rest a little longer.

Oh crap, I wish I’d found this post 2 hours ago. I just (30 minutes ago) sealed up my 4x filtered 190 proof everclear with the lemon zest. They didn’t have anything less here in North Carolina, so I’m not sure what I could have gotten instead.

Like Jill, I too am scared to eventually have to drink it without cutting it with plenty of simple syrup, and then I’m afraid it’s going to turn out sickly sweet. The good news is I am in no hurry and have no problem letting it sit for the next 3 months. Will that “fix” it?

It’s ok, just use the calculator on the site to get the proper ratio of simple syrup to alcohol. If you’re worried about sweetness, target an alcohol % in the 30-40 range.

We just added in our simple syrup to a final alcohol content of 30%. Our taster sample was obviously pretty rough, but encouraging! Vic, it doesn’t seem like it’s going to be nasty sickly sweet, especially once it’s mellowed and chilled. I’m looking forward to the finished product.

I just did the same thing as the other posters, used two bottles of 190 proof grain alcohol. What exactly do you mean when you say cut it with Vodka? Would making a second batch with Vodka and combining the two help? If yes what proof vodka?

What is your recommendation with regards to the brand of vodka of you can’t find Everclear? Is it worth using a highrr more “smooth” brands such as Belvedere or Kettle one, Svenka…etc…or should is it OK to see more inexpensive off the shelf since we are using the vodka to infuse?

Another hint, don’t use organic sugar as it will give your limoncello a brownish yellow color and/or be fairly cloudy. Taste is fine but you lose that nice clear yellow color.

Hi,

I have read through most of your information and did not find anything that addresses my situation.

In 2016 we moved to Arizona and became the proud owners of two Meyer Lemon trees. We average over 150 lemons per tree.

I have been making Limoncello for around ten years. I used a recipe from Sorrento….”best evah” and it worked well.

Last year our computers were lost and I lost my treasured recipe.

I paddled around the internet and found a recipe. When I added the simple syrup it did not go cloudy as it used to.

Have you ever encountered this before? The limoncello had great flavor and balance but even aafter 6 months in the fridge it stayed clear.

Any thoughts??……….It looks funny clear not cloudy. I am assuming it has to do with sugar content??

Thanks in advance.