I tried for the first time yesterday to measure the proof on a sample of Limoncelo. Given the sugar content it is obvious that distillation has to be used but I got an unpleasant surprise as soon as water started to come over into the receiver. The distillate turned cloudy. Examination of it under the microscope showed a suspension of tiny globs of oil - lemon oil presumably as the distillate smells deliciously lemony. Obviously, some components of the lemon oil volatilize appreciably at about the same temperatures as ethanol and water. So this oil in the distillate represents an interference. Does anyone have any idea how much it throws readings off (I'm using a DMA 5000M)? Or really, more to the point, how do those of you making Limoncello satisfy TTB wrt proof determination?
Thanks.
A.J. (new guy here).