WARNING re the online Limoncello recipes:
I'm going to make Limoncello, as the $30 version from Total Wine was so bad we couldn't drink it, and I can make it for about $10/bottle. As usual, I spent hours reading dozens of recipes and testing the recipes' conversions and calculations. About 80% of the online recipes are fatally flawed because the author doesn't understand alcohol calculation (and ends up far too high or far too low in the desired ABV), or is otherwise not in possession of basic facts. One describes Everclear (PGA) as "120 proof" whereas it is 190--if you plug 120 into the calculator, you're ruined). Others vary so wildly on the alcohol-syrup ratio that many of those recipes are flawed--there is a little margin depending on the style you want, but not that much margin. Traditional LCs are 28-32% ABV, and you need that much alcohol if you want to store the LC in your freezer and not have it freeze solid.
So I've made up a recipe and will try it this week. Ask in about 3 months how it went! PS-Don't even start unless you use organic lemons (inorganic lemons are waxed and have pesticides, both of which will be in your drink once the alcohol infusion is done).
