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That stuffs all good, but I prefer lemon peels- no rind, lemon juice and vodka jarred for 3-6 months. Then I dilute with water, lemon juice, water and more sugar (that will ferment) with yeast. Ferment until close to zeroed and bottle. It's like a carbonated, dry limoncello. *Sometimes adding vodka mixture with hard lemon for a much more bubbly drink- and ...



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