The vodka/Everclear/lemon peel mixture had steeped for the full 40 days for the Limoncello, so I strained out the liquid. The iced tea jug came in handy for that- I just drained out the juice and discarded the alcohol soaked peels. My garbage smelled like drunk lemons, which is better than the way it usually smells.
BTW- the reason that the Limoncello is in flip top bottles instead of the iced tea jug is because the spigot developed a leak, which luckily I spotted before I took it back to the basement, where 40 days and about $30 worth of ingredients would have leaked out all over the floor.
I might try the recipe again, with grapefruit next time. And next time, I'll make the syrup a day ahead and chill it.
We also racked all of the wines and added clarifier and sulfite to the carboys. We just have to wait for the wines to clear (the Chablis is there already) and then we can bottle them.
The 2010 Taylor Made Wine tally: 3 gallons Barbera, 3 gallons Chablis, 5 gallons Chokecherry Riesling, 5 gallons Rhubarb Riesling, 5 gallons Gewurtztrauminer. None of it will be ready to drink for at least 6 months, and we'll sweeten the fruit wines (unsweetened rhubarb wine is nasty- plain and simple). We're pretty much done for the year, though it wouldn't hurt to start a 5 gallon batch of Merlot, so it'll be ready by Christmas.