BOSTON MULE RECIPE RECIPES

Steps:

• Place enough feed to cover the bottom of your fermenter bucket; a good 4-5 inches should suffice.
• Add your sugar and fill the fermenter halfway with boiling water. Mix the sugar until it is dissolved.
• Fill the rest with warm water until you get to 6.5 gal of mash. There should be at least about 3″ space left in the fermenter.
• Add the yeast after it has cooled down to about 75 or 80 degrees Fahrenheit.
• Cover the fermenter using the lid and wait for 5-6 days.
• Run it at 150-160 proof.
• Filter the mash before distillation. This removes sediments to get a clear spirit.
• Distill the concoction, and you’re good to go!

Steps:

• Mix honey with water into a stockpot over medium-low heat.
• Stir thoroughly until the honey dissolves fully.
• Using a funnel, pour the mead must into a one-gallon carboy.
• Add the juniper berries, hibiscus flowers, meadowsweet, yarrow, and raisins.
• Cover the vessel with an airlock half full of water inserted into a cork.
• Place the vessel in a warm, dark area to allow fermentation for at least one month.
• After a month, your mead will clarify but will still be too sweet and less alcoholic. To help continue its aging and achieve a more clarified mead with high alcohol content, rack the mixture into another container.
• Rack again at least two times, every two to three months, until you have a clear mead with minimal sediment on the bottom of the carboy.
• The next step is to bottle the mead. Typically, a one-gallon batch should be ready for bottling in about four to six months. For you to know if it’s time to bottle, drop a bit of sugar into the mead or stir it carefully. If it produces bubbles, then it means that the mead is still fermenting. You may also try to place a lid on the container and wait for a few days before gently opening it. If you hear any fizzing sound, the mead is still fermenting.
• Bottle the mead using wine bottles, beer bottles, or flip-top bottles with new caps. Let it age for at least six months to one year.