Have just bottled my Crema di Limoncello (
http://italianfood.about.com/od/wine.../r/blr0727.htm ) and all
is well. I used the recipie in the link except I used 92%ABV spirit from my
still and the zest of (I think) 20 lemons. After aging and crash cooling in
the freezer for a whole 3 hours <grin> there is a firey note and no lack of
lemon flavour :-)

Taste buds report that the concoction is pushing 35%ABV and that 92%ABV will
strip a lot of colour and flavour out of lemon zest in as little as 7 days
<hic>

Mike