Harvest Moonshine
                                             (Fall Festival Mead)

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 Candlemas 
(February 1).  This is a rich honey mead which quite literally 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.