|Originally Posted By Sniper_Wolfe:
When it comes to food safety I live on the wild side.
I made this, similar recipe, canned in wide mouth pint Mason jars.
I simmered the juice for about 20 min with mulling spices, pulled the spices out, and let it cool to well below the boiling point of ethanol
(169F IIRC, not 100% sure). Something like 155-160F
I sprayed my Mason jars with Star-San (common brewer's sanitizer).
My jars held a decent vacuum just from the 160F-ish liquid. I can pry the lids off by hand, but it's tough.
Nothing has grown in them so far. I've even left open bottles on the counter.
Calculating ABV is just a simple dilution, I can provide a derivation if you need it. I did mine to about 15% alcohol.
boiling temp is dependent on a number of factors, but I've always been told 153 is the highest temp you want to add the alcohol.
OP, I would strongly suggest that you wait longer before adding the everclear as you're losing alcohol.
Secondly, I've also been told that the length the mix will "keep" is dependent on temp it's stored at and % alcohol by volume. The higher the %, the less risk it will go bad.
At ~85-90 proof, I've not yet had a jar go bad. Typically kept in the fridge, but I've got a friend who kept his in his mancave, unrefrigerated, for nearly 6 months. No problems.