Mark,
        I too use cappings honey (as well as last seasons candied - strong
[clover/thistle] honey.
 
        I follow the recommendations of the Award Winners of the
Agricultural Shows in our Association who boil their must for at least 1/2
Hour skimming off the froth (usually about 4:1 ratio water:honey [for 5 to
10 gallons I use 2:1 water:honey ratio & add the other 2 parts of water
later), when at room temperature add juice of 1/2 small lemon per gallon or
the juice of one good size lemon for 5 gallons.
        The yeast is added from 1/2 pint of starter (in 1 pint bottle)
prepared a few days ahead of "boiling the must".  Apple juice (no
preservative) or 4:1 honey:water (boiled to kill any other yeasts etc).
 
When the fermentation dies down, siphon the clear brew into another brew
container (leaving the 'mud' [lees] behind), fit a lid with a fermentation
lock, leave for at least six weeks before bottling.
 
Sorry I rambled-on (kissed-the-Blarney!)
 
Kind Regards
 
Peter Bond
 
PS Does anyone have Vermouth or other herb recipes?
 
At 12:22 PM 31/01/97 +1300, you wrote:
>>While melter honey and other refuse is not good for brewing, some
>>specialty honies work very well.
>
>to be sure, allen. i use the "drippings" from my cut comb honey
operation.....  2nd to none!
>
 
Peter Bond
President
Amateur Beekeepers' Association of NSW Inc.
Ph. (612)9638-3848 (H), (612)9887-8475 (W), Fax- (612)9887-3107 (W)
 
Snail Mail: 59 Marguerette Street, ERMINGTON  NSW  2115   AUSTRALIA