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]