The Limoncello Will Be Ready in 40 Days
by Chris
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.
I’ve been wanting to try making limoncello! Theoretically it would be possibly with other types of citrus fruits instead, right?
It would be. I have seen orangecello, but grapefruitcello? I’d be careful about what I throw into the mix!
What about lime!? I thought about grapefruit (pompelmocello!?!?!) but it could become bitter. However, the pith is what’s bitter and that’s not used so it could work?
Awesome! I’ve thought about making my own limoncello but haven’t tried it yet. Was it good?
Hi Stefan, I’ll tell you in 40 days!
I’ver made mandarincello, and it turned out delicious. Your lemoncello looks like it’s going to be delicious, too.
I will try that out…the lemon pic looks so lovely as if a sheep has been shaved 🙂