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You must mean lemon zest, not extract. Or do you use extract/juice as well as zest?

120 proof? Thought you had said 160 in the other thread. Yeah, would definitely need a lot of lemons for 120 proof. The skin on those lemons is a lot smoother than the Sorrento lemons

Took a while to find it, but did find a surface calculator for a prolate sphere. A lemon 3" by 2" wide has a surface area of 17 square inches A lemon 3" by 2.5" wide has a surface area of 22 square inches So 1/2 inch wider increases the surface area by almost 30% How about 3.5 by 2.5...

Sorrento lemons are typically a lot larger than other types. So you would need more smaller lemons to make 2 pounds. Smalle lemons = less surface area. I would adjust the sugar/water ratio based on whether I am using 190 proof Everclear, 151 proof Everclear, or 100 proof vodka

After 5 days, the Everclear is very yellow.

Possibly. But if you are using lemons all from the same source and all picked at the same time, there shouldn't be much difference in the amount of juice and rind thickness. I think difference in size would make more difference in weight. Here are the Sorrento lemons off my tree. As you can...

I would go by weight. Let me know how many make up a pund (out of curiosity)

It makes a huge difference based on what alcohol you are using. 190 proof Everclear, like I said, peeling from 2 pounds. 151 proof Everclear, I would up the lemons to 3 pounds and let steep for 4 weeks 100 proof vodka, I would stuff as many peelings into the steeping jar as I could and let it...

I don't have a specific number. It depends on the size of the lemons. I use the peelings from 2 pounds of lemons for each 750ml of 190 proof Everclear and let them steep for 3-4 weeks.

Only problem with waiting months before bottling --- I have no basement, only my garage. Probably by April it will be too hot for wine. I didn't start my first kit until the end of October and ended up having to put the fermenting bucket into a cold water bath to keep the wine from getting too...

Thanks. Yes, I will go with the 3-day-unchanged SG benchmark before racking into the carboy. WE calls this kit a 6-8 week kit. After racking, degassing, etc, there are 3 packet of oak cubes to add. So the wine will be on the oak for at least 6 weeks. WE suggests bottle aging rather than...

Started the wine on February 9. A bit too cool in my garage for fermentation, I think (55-70), so hav it in the laundry room. After adding the skins and stirring a lot, I got a SG reading of 1.092. I suspect that it would have been higher with a longer wait before I took the reading. Added...

OK, thanks. So My recipe results in 8 cups of syrup, which will result in somewhat less than 30% ABV.

Thanks. But it doesn't calculate how much syrup you get from a 6c water / 4c sugar mix

Found the website. Couldn't figure out how to use it.

I actually had never tried to calculate the finished ABV, I just have made adjustments over the years to come up with a limoncello that we like. But this thread got me curious, so I looked up how to calculate it. It urns out that my recipse should be pretty close to 30% ABV. According to the...

I use the peels from 2 pounds of lemons to each 750ml bottle of Everclear 190. 4 weeks on the peelings should be enough. Then I use 6 cups water and 4 cups shugar syrup to dilute it. I get about 3 1/3 750ml bottles of limoncello, which would be around 60 proof (30% abv). So for a 1L bottle...

Today I juiced the lemons and got 2 cups of juice out of those 7 lemons. Lemon squares in the oven now.

Got the peels steeping in the Everclear, which is already turning yellow.

I make limoncello every year. But a few years ago, I rodered a Sorrento Lemon tree (Femminello Santa Teresa). The tree is stillsmall (under 4 feet), but producing some lemons. These are the ones I just picked. Three pounds, so will use the zest of those with 1125ML of 190 proof Everclear...