The Limoncello Will Be Ready in 40 Days

Thank you, algebra, for allowing me to calculate how much sugar water I needed to make a limoncello of 40% alcohol. In my short life I have used algebra a few times, probably once for every year I spent learning it in the classroom.

Better than the subject is the word: “algebra.” It comes to English from Arabic, as does “alcohol,” for the Arabs were some of the world’s first number munchers and distillers of high-proof spirits. Limoncello, the liqueur, comes to my kitchen from Italy.

For 40 or so days the rinds of these lemons have steeped in grain alcohol:

Here’s what the mixture looked like at first:

And after 40 days and an addition:

I added three cups of sugar water (1 part sugar, 2 parts water) to the 750ml of 151 proof grain alcohol. The result, after another 40 day rest, will be a lemony liqueur of about 39% or 40% alcohol. Another result: people drinking the limoncello, me among them, we having just got back from the beach, now sitting on the patio, the sun touching a roof across the street, the distillate of summer cold and like syrup in my glass.

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