Originally Posted by nitasch
I used the juice and zest of one lemon, one lime.... I kind of thought it was too much when I was adding it...since I am not a big citrus fan..
I shouldn't speak to this because I've yet to make my first batch of wine (fermenting buckets arrive today!!) BUT I just went through experimenting with making some Limoncello using Everclear and I can tell you your Lemon zest has got to be your culprit.
Most of the Limoncello recipes I looked at before I started called for zest from 10-15 lemons infused in (2) 750mL of Everclear for 2 weeks - that's not even a half gallon and I can tell you, for my taste that is WAY TOO MUCH lemon for my liking. MY final recipe for that ended up cutting that same recipe to a third (zest from 5 lemons infused in 500mL of Everclear) but for only 2 days - and it's still VERY strong in lemony flavor - so those zests can really put out the lemon oils into whatever they're soaking in, especially in alcohol. Add the same thing from 1 lime and I'd be willing to bet that was WAY too much. A little bit goes a long way when it comes to those lemons.