I like making different liqueurs and am usually quite good at it....(hic).
I had a bunch of meyer lemons and made up a batch of meyer limoncello. Nothing fancy- usual recipe (lemon zest- no pith, 100 proof vodka, then simple syrup). It is tasty but not very "mello" like it should be (especially with the meyers in there). It is aging in the freezer right now.
So, Does limoncello get more "mello" or smoothe with age? If so, how long? If not, should I add more syrup?
It tastes too "alcoholy" right now.