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Honey Bee Wine

This wine is best made in the summer months and left to mature for the following spring.


  • 1 quart white clover heads
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  • 3 quarts red clover heads
  • 1 lb. clover honey
  • 1 oz. yeast
  • 3Tbsp. of cider vinegar
  • 1 gallon pure well water


Shred the heads of the flower petals and place them in a large pot. Cover them with 2 quarts of water on the boil. Turn off heat. Put a cloth over the pot and leave it alone for 12 hours or more.

Bring water back to a boil. Stir half the honey into the quart of boiling water, thinking happy and wholesome thoughts as you do. Turn off heat. Leave it to cool and then add to the petals. Then stir in the yeast and the cider vinegar.

Put the pot in a warm place and let it ferment for seven days, asking the spirits to bless it.

Now make a syrup with the rest of the honey with a quart of boiling water. Let it cool and add it to the wine in the pot of water and flowers.


Leave it all alone again for a day then strain and leave it in peace till it ferments no more. When foam rises to the top, take it off.

You have just brewed honey bee wine!

Source: From Scott Cunningham's book "Earth Magic"

By Jodi from Aurora, CO

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