Sanitize everything that will be used in the brewing process.
Heat about 1/2 gallon of water in the pot on low heat. Once it's starting to steam (not boiling), add the honey and stir it so it dissolves. Let the diluted honey cool to less than 90 degrees Fahrenheit (so that natural yeast is not killed by hot water).
1½ pounds honey, 1 gallon water
De-pit the cherries (the pits will create a bitter almond flavor).
1½ pounds pitted cherries
Add cherries and raisins into the one-gallon jug.
1½ pounds pitted cherries, ½ pound raisins
Use the funnel and carefully pour the cool diluted honey mixture into the jug.
1½ pounds honey, 1 gallon water
Top off the jug with cold water, leaving at least 2 inches of head space on top. Put the lid on the jug and gently mix everything around a bit.
1 gallon water
Add water to the airlock, and put it with the rubber stopper into the end of the carboy. Store in a cool dark place. It should start bubbling within 12-24 hours.
After about 4-6 weeks of fermenting, and once all bubbles have stopped rising in the jug and airlock, the mead can be bottled and aged. The cherry moonshine is drinkable 2 months after bottling, and tastes best about 1 year later.
If making Boozy Cherries, infuse pitted cherries for at least 24 hours. They will last in the refrigerator for 2-4 months.
Enjoy!
Keyword Brandy, Mead, Moonshine, Schnapps, Wine
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