Methyglyn Recipe

13lbs of raw clover honey from ebeehoney.com
1/2 a medium sized ginger root, sliced
spoonful of cinnamon
spoonful of ground cloves
(nutmeg excluded, but recomended)
the Zest and juice from 2 medium grapefruit

2 packets of 71B-1122 Sacchromyces Cerevisiae Narbonne yeast from Lalvin

Boil zest, juice, ginger, and spices in water with small amount of honey, for 20 minutes. Mix in a packet of yeast nutrients, preferably one with added acid to make the honey more palatable to the yeast, or if you dont have any, add more citrus juice. Strain, and dump in previously disinfected fermenting bucket or carboy. Warm the rest of the honey and mix into warm water, heat until all the honey is disolved, but try not to overheat the honey to avoid changing the flavor of the raw honey.

allow to cool in the fermenter, until the mixture reaches room temperature. Once the mixture is cool, dump in your yeast activated in a small amount of water, and seal your container with an airlock.

Ill let you know how it works out.