So, this past weekend I started Phase 2 of my home made Limoncello. I added the sugar water to the pure grain lemon zest infusion. The sugar water consists of 2 cups of water and 3 cups of sugar. Heated the solution until the sugar dissolved, then allowed it to cool to room temp. While it was cooling, I filtered the infusion to remove all the zest solids, leaving a nice, clear yellow alcohol smelling strongly of lemon and burning. (I did use 190 proof pure grain alcohol…) After the solution cooled, I added it (through the filter) to the alcohol and swished it around. I recommend using large bottles for this, they allow for plenty of room. I let this all sit overnight, then poured into two 750 ml bottles and one 8 oz bottle. I had a tiny bit left over (an ounce or two) so I poured it into a tumbler, added a cube of ice and tasted. It tasted like a lemon drop candy, and while there was an alcohol smell to it, there was very little in the taste. I am estimating it is still sitting upwards of 150 proof. After I finished the taste, I felt tingly. It was good. Can’t wait to share.