- 2 pounds of honey
- 3 quarts of water
- -or- 2 quarts water, 1 quart apple juice
- -or- 1 quart water, 2 quarts apple cider (smells much too good to
- 1 or 2 large pieces of cinnamon bark
- 3 to 5 cloves
- juice of 2 or 3 lemons
- peel of 1 lemon (scrubbed)
- 1 teaspoon activated yeast
- large glass or earthenware container with a large mouth (I've used a
lobster pot successfully)
- a towel, cheesecloth, or the equivalent to cover the container (see
- Simmer everything but the yeast for 30-60 minutes and enjoy the
heavenly perfume this produces.
- Strain the result into your large container - should yield something
like a gallon, maybe more.
- When the liquid has cooled to about 80 degrees, cover the container.
While it is possible to use a towel, there is really a lot of stuff stuck
to a typical towel, even after washing. I once poisoned a batch with a
towel. You would probably have better luck with cheesecloth, or better
still, go to a homebrew supply place and get a brewing bucket that has a
water-based venting valve on it. I haven't tried it, but it seems like
the most sanitary solution.
- Store the container in a cool place (55-60 degrees F) for 30 days or so.
- Stir from time to time (every 3-4 days) and fight the urge to drink it
prematurely, since it smells fantastic.
- Don't let it ferment too far, because while it may get slightly more kick,
it won't taste nearly as good.