lemoncello question, again
I think I posted my message in the wrong forum so I am posting this a second time here. Sorry about the confusion.
I recently decided to make lemoncello. Seemed like the thing to do. So I bought a large glass container and some bottles with flip tops. Bought the 190 proof grain alcohol and 15 lemons. I used a vegetable peeler like the person said to do on some youtube video. Then I put the lemon peels into the container and covered it with alcohol.
THEN I looked at some more recipes and most state that you have to remove ALL of the pith. I did not remove ALL the pith. I removed most of the pith to where there is some thin white on the inside of the peels. Now I read that pith will make lemoncello bitter. How much pith is ok at this point? Should I just start all over? Will it really taste bitter? How bitter? We are just talking about a very thin layer of pith, not large thick slabs of it.