There are many books on Honey Wine, usually called Mead.  I have made it for
about 10 years.  It matures quickly, has a good "acquired" taste, and can be
high ikn alcohol - as much as 16% v/v.
        Books by Roger Morse (U.S.A.) are probably the most recent abd reliable.
The process is basically very simple.  Dissolve honey in water, add yeast and
perhaps a "yeast nutrient" such as Ammonium Phosphate (tiny amount) and let
the thing ferment for about 2 weeks.  It's best to control the whole operation
with a winemakers hydrometer - measures the amount of dissolved sugar at any
stage of the fermentation.  An important trick is not to add too much honey
at tge beginning - somewhere around 100 grams per litre is right.  If you add
too mcuh at the beginning the fermentation will stop before all the sugar has
fermented.  You can add more honey later (after about a week when the
fermentation has subsided).  Add in small amounts (about 25-50 grams per
litre) and watch the fermentation restart.  If you do this several times
until more honey fails to restart the fermentation, you will finish with
a strong wine (16% v/v alcohol) that is rich in flavour from all the honey
that you added.  Let it settle  (takes weeks or months) or filter it to
remove the yeast and it's ready to drink.  Siphon off the wine with a rubber
or plastic tube.
        You can make different tasting meads by using honey from different
floral sources (or by adding fruit juices, herbs, etc).  Many beekeepers
use cappings from honey combs; mix the cappings (wet with honey) with warm
water and strain through say muslin or cheescloth to remove the wax.  When
you do it this way you really need a winemaker's hydrometer to measure the
amount of sugar (honey) dissolved from the cappings.
        Good Luck and Good Health !
                Geoffrey Hunter, Toronto, Canada.   [log in to unmask]