Harvest Moonshine
1 heaping tablespoon whole cloves
1/2 cup dried for fresh apple peel
1/4 cup dried or fresh lemon peel
1/4 cup dried or fresh orange peel
2 whole cinnamon sticks
2 bay leafs
5-6 whole nutmeg seeds
1 inch sliced, crushed
ginger root
1 capful vanilla extract
1/4 tsp. allspice
1 gallon water
2.5 pounds honey.
1/3 pkg. of active yeast or 1/2 pkg. wine yeast
To enjoy this wine for any fall celebrations, prepare it no later than Imbolc
(February 1). This is a rich honey mead which quiteliterally tastes like fall
when aged properly.
Begin by placing all ingredients, except for the honey and yeast, in a large
pot. Bring this slowly to boil so that it smells heady with herbs. Add the
honey and stir until dissolved.
As this boils, scum will surface in the bubbles. This should be scooped off,
then remove the entire batch from heat.
Suspend the yeast in 1/4 cup warm water to begin activating it. When the honey
water has cooled to luke warm, add the yeast and cover the pot with a thick
towel. Let this stand for three days.
Strain and bottle your wine in either loosely corked containers or in a gallon
jug whose top is left on very loosely to allow the fermentation pressure to
escape. Once the bubbling stops, you can cork or close the bottle tightly.
Take a quick taste to be sure it is still sweet enough for you. If not, pour
back into a kettle and add a little honey over a warm flame until you are happy
with the result. Re-bottle and allow to age.
If you prefer a non-alcoholic version of this, reduce honey on the initial
process to a personally pleasing taste and delete the yeast. Allow to age for
about six months for best flavor.
