Лимончелло 30%. Точные пропорции и проверенный рецепт!

I'm sharing my tried-and-true recipe for Limoncello with an alcohol content of about 30%. It's bitter-free, requires no complicated ingredients, and uses straightforward proportions. We'll walk you through the entire process: from zesting to syrup preparation and final blending. 🍋 LIMONCELLO RECIPE (ABV ~30%, volume ~2.5 liters) INGREDIENTS: • Grain alcohol (96.6%) - 750 ml • Water (recovered or bottled) - 1.5 liters • Sugar - 400-450 g (adjust to your preferred sweetness) • Lemons - 5 (zest) + juice from 0.5 lemons • Orange - 1 (zest) STEP-BY-STEP INSTRUCTIONS: Step 1. Maceration (infusion) Zest 5 lemons and 1 orange. ⚠️ Critically important: remove only the thin yellow/orange layer. If you touch the white spongy part (albedo), the drink will be hopelessly bitter. Pour 750 ml of alcohol over the zest. Leave in a dark place at room temperature for 5-7 days to extract the essential oils. Step 2. Making the syrup Take 1.5 liters of water and 420-450 g of sugar. Heat until the sugar is completely dissolved (it is not necessary to boil). Cool the syrup strictly to room temperature. Step 3. Blending Filter the alcohol tincture from the zest (through a sieve). Pour the aromatic alcohol into the cooled syrup. Note: At this point, opalescence will occur—the essential oils will come out of solution due to the lower temperature, and the drink will acquire its signature cloudy yellow color. This is a normal physical and chemical process. Step 4. Balancing the acidity Squeeze the juice from half a lemon into the finished drink (be sure to filter the juice through a sieve to prevent any pulp from getting into the liqueur). This will reduce any excess sweetness and even out the balance. Step 5. Resting the drink Refrigerate the finished Limoncello for at least 4-7 days to stabilize the flavor. 🧊 Serving instructions: It's best to store and serve Limoncello straight from the freezer—the drink becomes viscous and as smooth as possible. ⏱ Timestamps: 00:00 - Introduction: Ready Limoncello 00:23 - Proportions and ingredients for 2.5 liters (alcohol, citrus, sugar, water) 00:57 - Method: zesting and maceration (5-7 days) 01:37 - Making sugar syrup 02:07 - Filtering the tincture and mixing with syrup 02:44 - Adding lemon juice and letting the drink rest 03:29 - Final ABV (30%) and serving instructions 04:10 - Helpful life hack: what to do with peeled lemons 👇 Subscribe to "Distilling Little by Little" Here's about honest alcohol and practice, not theory for theory's sake. ✈️ Telegram: https://t.me/+VbojTRMTOU5mYjM6 #distillinglittlebylittle #limoncello #liqueurrecipe #homemadeliqueur #moonshine #distilling 🍷 ABOUT THE "DISPLAYING LITTLEBY" CHANNEL: Hello! Here we are professional home distillers. No "grandma's stills" – only modern technology, enzymes, and proper aging. I show how to make elite spirits (Whiskey, Bourbon, Calvados, and spirits) at home, but with industrial quality. ⚙️ MY EQUIPMENT: Brewhouse: 140-liter steam boiler with stirrer and automatic control. Distillation: Copper straight-through equipment and 4-inch plate column (Pro Cap) + Copper helmet and cone. Distillation (Alcohol): 3-inch column (1.75 m packed section) + "Thor's Hammer" distillation unit. Automation: Kipmodul, TRM 251. 📢 👇 Subscribe to "Let's Distill a Little": Everything here is honest and down-to-earth! ⚠️ DISCLAIMER: This video is for entertainment and educational purposes only. We do not promote alcohol consumption. Excessive consumption is harmful to your health! 18+