Is the Lemon Peel Infusion Finished?

Placed my zest+ alcohol in a sous vide cooking ‘water oven’ setup – water temperature controlled to 135F for 2-3 hours – \190 EverClear. Than aged it a few weeks. The pre-hot water aging seemed to speed things up however I did not run a side by side with pre-treating vs no pre-treating. I do not think the exact temperature is critical as it is with meats etc. so it should be easy to rig something up.

Part 2 to sous vide comment – we made a 2 liter extraction and than made up 750 ml batches using different waters – You would not think it makes a difference but water has a taste profile and a big component. Best to avoid chlorinated/fluorinated tap water.
1) Distilled
2) Aqua Panna (Italian)
3) Evian – Alps (bottled Evian-Les Bains)
Some profiles changed with aging finished limoncello (freezer stored)
Distilled seems smoothest, not always first choice – matter of taste.
One possible variable – simple syrup prep. We like to simmer about 5-7 minutes for thicker mouth feel. Simmer time not carefully measured but close.

I am confused, do we do a final filtration of the limoncello before we place it in the final bottles

Do you typically use one of the wide variety of really good looking 250 ml bottles for gifts? Or something larger? The 250 ml bottles are terrific, but that seems like an awfully small quantity to give. I was thinking more like 350-400 ml. Any thoughts?

Hi, really like all your helpful information. Great alcohol calculator too. I have one question: on adding the cooled clear simple syrup to the strained lemon infused 95% ethanol, he mixture goes cloudy. Does that matter – it still smells fine?

From here it looks like sauerkraut! Or would that be too gross for some people? I love sauerkraut, but I don’t want to think of it and Limoncello in the same sentence. lol

Has anyone found something to make with the zest from the Limoncello batch?

I used whole kumquats for a similar recipe and was able to candy the peels afterwards.