From The Real Witches Kitchen by Kate West

3 Large Oranges
2 Lemons
3 Large Apples
3 Cinnamon Sticks
3 Cardamoms
12 Cloves
3 Nutmegs
8 pints Water
4-6lb Honey
1oz Wine Yeast blended in 1/4 pint tepid water

Method

Take the rind, flesh and juice of the oranges and lemons, coarsely chop and discard the white pith. Chop the apples. Add, together with the cinnamon sticks, cardamoms, cloves and nutmegs to 4 pints water bring to the boil and simmer for 30 minutes.

Strain and add a further 4 pints of cold water. Then add the honey. Next add the yeast solution. When thoroughly dissolved place into a Demi-John and fit a fermentation lock.

Place in a warm dark place and leave for about 6 months. When all fermentation has stopped, rack and bottle.

15 pounds honey, any kind
4 lemons
4 limes
beer or mead yeast

Method

Boil honey in one gallon until there is a good amount of froth on the top of the pot.

Skim and put into 4 gallons water. add chopped up and squeezed lemon and fruit into the water.

Add yeast and slice of bread and ferment 30 days.

After 30 days rack and bottle.