I’m in North Carolina, and have some difficulty finding organic lemons, but several months ago discovered some at the Fresh Market store. They looked ok, but am sure they’re not anything like what you have access to. At any rate, I got some, and also got some grain alcohol – believe it or not, I could only find 190 proof at that time -3 bottles at that! So . . . the peels/filtered 190 proof mixture have been “fermenting” for about 3 months. It’s time to dilute and add the syrup solution. Do you have any thoughts on how much dilution and how much syrup to add per 750 ml bottle of 190 proof solution?

I assume conventional wisdom is to get the final product down to around 50-60 proof, but given the higher initial proof and the fact I used 11 lemons per 750 ml bottle, I may want to get the final proof a bit higher so as not to dilute the actual lemon flavor any more than necessary. Or, maybe that doesn’t matter.

Thanks very much, and next time I’ll try to find some 151 proof grain instead!

C. Coulter

I regularly surf the web in search of ideas for better limoncello recipes and I wandered onto this s [...]…