The limoncello was finished quite awhile ago, and it’s been well enjoyed since then. There are certainly some alterations I would make to the recipe, but first let me state how it was finished.
In mid-June (about two months after I started), I boiled four cups of water and dissolved three cups of sugar into it. In an attempt to reduce the sugar-water a bit, I let it boil for a while, but eventually gave up. It had a somewhat syrup-like consistency. This was added directly to the lemon-alcohol extract, and I let it sit in the cabinet for another couple weeks. I then put it in wine bottles for serving. I got just over two 750 mL bottles out of it (see picture), which means that it is a bit under half the strength of the original 750 mL bottle of everclear–that is, it is now about the strength of most hard liquors (just under 40% ABV).
The color of the limoncello is a bit… browner… than I would like. This I attribute to the sugar: I used unrefined pure cane sugar (or something–I don’t remember exactly but the sugar was a bit darker than typical table sugar), so were I to repeat this I would use refined white sugar. I would also cut the sugar content in half; this is somewhat too sweet for me. It’s only a bit sweeter than what I remember the commercial limoncello of Italy to be, but my personal taste would have it much less sweet.