Combine ingredients with 5 gallons water in a non metallic pot. Bring to boil, reduce to simmering, skim the scum off the top. Keep simmering till the scum stops rising (about 2-3 hours). Cool to room temperature and add to carboy. Pitch yeast in warm water and attach vapor lock. Use either Champagne or Sweet meade yeast, do NOT use beer yeast.

Notes: Brewing time in Carboy should be 2-4 months depending on type of yeast and temperature of liquid. Follow standard Wine making procedures. Bottle just before then end of fermentation in champagne or beer bottles. Makes an effervescent drink best served cold. About 35 proof if done correctly.