Limoncello, Day 1

I recently purchased a bottle of Villa Massa limoncello, the southern Italian digestivo made from Amalfi lemons. It is lemony and refreshing when stored in the freezer, but it is sickly sweet. Since I have never tasted this lemon liqueur, I am not sure if this is how it supposed to be experienced. However, after several searches online, I found that there are recipes to concoct the libation at home. So, tonight I skinned the zest off of 10 lemons, combined the zest with vodka in a jar, and put it on the counter for several days to steep and cure. Recipes I have seen online alternately recommend anywhere from 4 to 10 days for this process to occur, yet they all seem to also suggest a period of time in which the zest turns white. This is what I will look for until taking the next step.