Making Limoncello: The Finale

In the last post I showed how to compute the amount of sugar and water needed to make a syrup to add to the lemon infusion to achieve a desired target ABV. For one of my typical batches, that comes out to 881 grams of granulated sugar and 2100mL of water.

Make the Simple Syrup

In a large stock pot I combine the water and sugar using a wire whisk. Over high heat, I stir continuously until the sugar is completely dissolved and then bring that to a boil. As soon as it comes to a boil I put a lid on the pot and move off the heat so it can begin to cool. I like to pour the syrup out into a pitcher and place it in the refrigerator.

Filter the Infusion

I use a small collapsible colander lined with commercial size paper coffee filters to filter the infusion into a large graduated pitcher. It goes quickly at first, but after a while the filter gets clogged and so I usually have to carefully wring it out and replace the filter several times throughout the process. When it’s all been filtered, I pour the contents into a 2.5-gallon drink dispenser.

Add the Simple Syrup

Before doing anything I check the simple syrup’s temperature. It’s not necessary for it to be cold per se, but it does need to have cooled to below 173°F, the boiling point of ethanol. Then I check the volume. I usually have to add 200–300 mL of cold water to make up for volume lost to steam during boiling.

When adding the syrup to the infused alcohol, a beautiful thing begins to happen almost instantly. As the clear syrup mixes with the clear infusion, the two liquids form that silky pale yellow that we associate with limoncello! I don’t know why it works, but it does.

Bottling

Bottling is straightforward and very easy using the dispenser. I give most of the limoncello I make away as gifts, so I like to use 250mL or 500mL from Burch Bottle with custom labels printed by Sticker Mule. You can just as easily recycle empty liquor bottles too. That’s it.

Alla salute!