Honey Botchard

• 1oz hops
• 1 gallon water
• 3½lb

Put the hops into the water and boil them for thirty minutes. Strain the liquid and then stir in the honey. Spread the yeast on both sides of the toast and let it float in the wine. Let it start fermenting, and leave it for twenty-one days after fermentation has begun. Then skim the wine and pour into bottles. It is ready to drink within a few weeks after bottling.