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Hi there! I don’t remember when it struck me that limoncello couldn’t be terribly difficult to make. Not as resource dependent as brewing beer for example – but still a challenge. Thank you for commenting on my website and for tackling much of the guesswork. This will make things far easier! If there’s anything I can help you with, or would care for me to write about, let me know. I mostly write about food and nutrition, though also adept at numerous other things. It’d be nice to give something back.Reply
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I don’t actually have a blog, but have followed your instructions and have made 2 batches of limoncello 45 days apart.
My first batch should be ready for filtration on April 22nd.
However, I do have a few questions.
Let me start by saying that I’m so happy you did the side by side comparison of organic vs. traditional lemons.
I used lemons from my backyard for both my batches (explosion this year) and the infusion is the darker color, just like your organic lemons.
I was concerned something was wrong with mine or they cross pollinated with my tangerine tree. This puts my mind at ease.
So now my only question is after you’ve filtered the limoncello into bottles, where do you store it?
Is it best to keep it chilled constantly or can it be a room temperature?
Thanks so much,
Krystal from sunny CaliforniaReply
Thanks for the comment on my blog. Your blog is also quite interesting. I haven’t had a chance to try making my own limoncello yet, but it seems like you have made an art and a science out of it. Quite interesting what you’ve done here. When I write a blog post about limoncello, I’ll be sure to include your blog as a good reference point.