1 heaping tbsp. whole cloves
1/2 cup dried or fresh apple peel
1/4 cup dried or fresh orange peel
1/4 cup dried or fresh lemon 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
1/2 pkg. of active yeast or 1/2 pkg. wine yeast
2.5 lbs. honey

To enjoy the wine for all fall celebrations, prepare it no later than Candlemas (February 1). This is a rich honey mead, which quite literally taste 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 of 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 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 your are happy with the result. Re-bottle and allow to age.

If you prefer, a non-alcoholic version of this , reduce honey in the initial process to a personally pleasing taste and delete the yeast. Allow to age for about six months for best flavor.