The recipes I’ve found vary so greatly that I’m not sure how to get the best results. How did you make your "lemon alcohol"? I still suspect that we used way too many lemon peels but it is amazing stuff. That sweet, tart, and refreshingItalian after-dinner digestif can be a wonderful thing. We made limoncello from three different recipes, this was the clear winning choice. We have a lemon tree in our back yard that is a super producer, so bought two bottles each, of 1.75 liters of everclear, and high quality vodka. Consider the fact that there many different Vodka's available and they vary in taste which will become part of the flavor profile of your Limoncello. I have grown to like the ease of making my Limoncello with vodka. Q: I would like to make limoncello, and have looked at several recipes. 18 large organic lemons. That's what it takes to get a nice cloudy limoncello. • 3 cups 100-proof vodka (the higher quality, the smoother your ’cello will be) • 1 cup 190-proof Everclear • 12-18 lemons (the more lemons you use, the stronger your lemon flavor will be) This makes a very potent batch and needs to be filtered a good bit. Limoncello! The down and dirty: Many like to use grain alcohol such as Everclear. Everclear (Grain Alcohol, 190 proof) will extract out maximum lemon oils and flavor without imparting the vodka flavor. There really is no material difference between the two. So to ensure that we don’t dip below our 30% alcohol volume, a little maths is called for here: The traditional method of making limoncello is to dilute the alcohol with a simple sugar syrup made with water and sugar. Wash and dry the lemons. Limoncello . Some say to let the lemon peel soak in alcohol for 4-5 days, while other say it should soak for 40+ days. It is consistent and will be repeatable for future batches. 3 cups water . 750 ml bottle Everclear, 120 or 151 proof (or substitute 100 proof vodka) 4 cups water 3 cups sugar. So far it seems the only thing most recipes agree upon is that you should use lemons, sugar and alcohol. 4 cups sugar. 1 (750 ml) bottle 80 proof vodka. Exactly. 1 (750 ml) bottle 151 proof alcohol, such as Everclear. I suggest not using your “Sunday best” vodka or … Part 1: Using a vegetable peeler, carefully peel the yellow skin from the lemons. It is faster, easier, and is very satisfying. 3 cups 100 proof vodka (the higher quality, the smoother your ’cello will be) 1 cup 190 proof Everclear. They are produced by essentially the same processes, basically distilling grain spirit in column stills. Using a vegetable peeler, remove the yellow skin, taking care … Did you steep a LOT of peels in strong alcohol (e.g., 100 proof vodka, or even Everclear)? That means that it will contain 75.5% alcohol. 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