I'm expecting my semi-annual supply of meyer lemons. Last year I made limoncello from a recipe that called for everclear. The recipe claimed that the everclear worked better than vodka because it didn't have the grain sugars. I think it worked a little too well! Even with the 50% dilution with the simple syrup, it was very, very strong.
Any tips/suggestions? Barring better advice, I'll use the vodka this year.