Contact - LimoncelloQuest


Questions? Feedback? Lavish praise? Let me know:

If there’s something truly urgent, here’s a phone number where I can be reached: (617) 600-8014

And here is the LimoncelloQuest global headquarters address (used mostly for fan mail):

131 Daniel Webster Hwy, Suite 305
Nashua, NH 03060

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(13) comments

Steve January 6, 2011

I read another recipe that says to filter off the lemon rind before adding the simple syrup. Comments?

Ben January 7, 2011

I think doing it that way is about the same in terms of effectiveness.

debi April 19, 2011

may i ask how many lemons?

Ben August 3, 2012

17 usually for a full batch

KIM HUNKLER July 7, 2018

I came across a Limoncello recipe where they soaked the alcohol and the zest for 20 to 40 days, then added the Simple Syrup and let sit an additional 20 to 40 days, THEN they strained it.
Is there a reason you strain out the zest in the middle, rather than leaving it in the entire process? I would think it would even strain easier?
I just finished my first 90 day batch using your recipe. It’s fantastic. Thanks.

gina July 16, 2018

I’ve been making limoncello for years, and your website and book have been a great help. Last year, I used sub-par corks and when I brought out the bottles a year later, some of them leaked when turned upside down. These bottles also lost the cloudiness, and are now clear. Has the alcohol evaporated? There seems to be less liquid in the bottles 🙁

Ben July 17, 2018

The clarity comes from just sitting there on the shelf for a long time and when frozen it will appear cloudy again. The evaporation will change the character of it, but just taste it and see if you still think it’s viable.

Michael Tzori August 21, 2018

I wanted to make some pompelmocello (grapefruit) and while searching the web I found your site.
I highly appreciate the scientific approach and the calculators are great.
I made small batches with different sweetness level and held a tasting event to decide on the preferred on (level 3 is the winner). The pompelmocello is a great hit !

One thing that can be a great addition is a calculation of the overall volume of the finished product.

Thanks for the great work.

Drink responsibly !

Shaw November 16, 2018

Thank you for all you do!!! We have made a large batch of lemoncello each Christmas and named it after our kids. We are on our fourth kid 🙂 So this is our fourth batch. We have been using your recipe since 2010! I am starting a batch tomorrow and maybe I’m just missing something. I am using everclear and using your online calculator. I am doing 5250ml of everclear, Going for 30% ABV, and im coming up with 11,375ml of simple syrup needed. For a total of 16,625ml of total Lemoncello yield. Does that seem about right? I feel like it seems off. Will zest about 70 lemons. Any clarification is so so so welcome! Thanks so much for the great detailed guidance over the years! Shaw

Eric January 29, 2019

Thank you so very much for your excellent reviews of limoncellos. Your knowledge helped me greatly and guided me away from many decisions I would have regretted.

Steve Crain March 18, 2019

I made a batch using the formula below and it is great!!! In Arizona I am fortunate to have access to 190 proof Everclear. I have a question regarding the math I followed below. It looks to me like my alcohol content of the finished product should be 47.5% since I am ‘cutting’ the Everclear with an equal amount of water. Am I missing something in my thinking?
SteveC in Az

Limoncello Alcohol Percentage Calculator

Enter Quantity of Liquor (mL) 1750
Enter Alcohol as % of Liquor (Proof divided by 2) 95
Enter Desired Alcohol % of Final Product 35
Desired Sweetness (1 Very Low, 5 Very High) 3
Total water (mL) 1755
Total Sugar (g) 1044

Alan Podel November 4, 2019

I’m looking to buy Petrone Lemoncello in a cello shaped bottle! Please contact me with ant info!

Chip Baslock June 11, 2020

We can only get Everclear in the 120 proof now in California for my Limoncello. 151 is now illegal. I am having trouble finding the correct mixture of sugar and water for the simple sugar using the new 120 proof 750ml. Trying for about 35%-38%. Can you help please?

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