Categories: Beverages 
      Yield: 1 servings 
  
      3 lb Clover Honey                     1/16 oz Tannin 
    1/4 oz Tartaric acid                            Steinberg yeast (or any goo 
    1/2 oz Malic acid                               Wine yeast) 
           Yeast nutrients as required              Water (to 1 gal) 
  
  Dissolve the honey in 2 liters (1/2 gal) warm water together with the 
  nutrients, acid, and tannin.  Make the volume up to 4.5 liters (1 gal) with 
  cold water and add 100 ppm sulphites.  After 24 hours add the yeast starter 
  and allow to ferment to dryness.  Thereafter follow the basic procedure.