Well, day 40 of fermentation of my lemoncello. These 40 days have actually went fast. There were days when I thought of just doing 10 days, or just 20 days, of fermentation, because I can’t wait anymore. But, I want it to be perfect. So, that meant 40 days, no more and definitely no less.
In Italy, this drink is served after a meal to refresh the pallet. About 80% of the country make Lemoncello, and they’ve been doing it for over a hundred years!
80 to 100 proof vodka 1 liter (any brand you like)
2 mason/fermentation jars (32 oz)
40 Days 😂
How to make
Peel the skins of the lemons, separate evenly into each jar. Pour half of the bottle vodka into each jar. Let the fermentation begin.
After 38 days, heat up 4 cups of water to 3 cups sugar until the sugar is completely dissolved. Let cool, then pour/stir in 1 cup of vodka into the sugar/water mixer into each jar. Let sit overnight.
Day 39, strain the jars into a bowl, and with a funnel pour into air tight bottles (got mine from amazon) and chill overnight.
Day 40! You have Lemoncello!
I hope you’ll enjoy making this drink. I sure did!