Limoncella

[C2H5O5]

Been working on my Limoncella a few weeks now.
I had said to my wife, "If you Zest my Lemons, I'll butter your buns"!
Well, not only did I have to zest my own lemons, I didn't get to butter her buns either.

[Saltbush Bill]

There is an easier way.
Use a corn scrapper, you can buy them at chemist shops or drug stores. They are cheap and come with spare blades.
Using one of these you get absolutely no pith and also don't need to strain a gazillion bits of lemon rind out of the spirt.

[der wo]

I use a potato peeler for citrus zests:

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[Bushman]

I like what the OP is using to zest it works great. The ladies love the lemoncello so if you feed her enough you still might get to butter her buns

[NZChris]

I use a potato peeler, nuke it once, when cool, strain, add syrup and bottle. All done in a few hours.

[corene1]

I have made gallons of lemoncello and have always used this type of zester.

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I typically use the zest of 20 medium size lemons washed and dried to 1/2 gallon of 190 proof neutral and let sit for 30 days minimum. My simple syrup mix is 3/4 cup sugar per 1 cup distilled water plus I add 2 tablespoons of lemon extract to the syrup per 1 gallon of syrup as I cook it. After I strain the zest out of the spirit I mix it 5 parts syrup to 3 parts spirit and it comes in right at 70 proof. A little strong for lemoncello but very tasty . I have one gallon macerating right now and will end up with about 2- 1/2 gallons of finished lemoncello.

[corene1]

Before mixing, the zest and strained spirit look like this.

[C2H5O5]

I have made gallons of lemoncello and have always used this type of zester.

zester.jpeg

I typically use the zest of 20 medium size lemons washed and dried to 1/2 gallon of 190 proof neutral and let sit for 30 days minimum. My simple syrup mix is 3/4 cup sugar per 1 cup distilled water plus I add 2 tablespoons of lemon extract to the syrup per 1 gallon of syrup as I cook it. After I strain the zest out of the spirit I mix it 5 parts syrup to 3 parts spirit and it comes in right at 70 proof. A little strong for lemoncello but very tasty . I have one gallon macerating right now and will end up with about 2- 1/2 gallons of finished lemoncello.

I think mine is about 9 lemons per 16 OZ sitting in 190. Hope its not too strong but I do have a little more 190 if it is.
I also plan on making it about 70 proof

[C2H5O5]

I did look into the corn scrapers, different zesters and potato peeler option. I just felt zesting was the safest bet, I guess I'm a glutton for punishment.