3 lb Clover Honey
1/4 oz Tartaric acid
1/2 oz Malic acid
Yeast nutrients as required
1/16 oz Tannin
Steinberg yeast (or any goo
Wine yeast)
Water (to 1 gal)

Dissolve the honey in 2 liters (1/2 gal) warm water together with the
nutrients, acid, and tannin. Make the volume up to 4.5 liters (1 gal) with
cold water and add 100 ppm sulphites. After 24 hours add the yeast starter
and allow to ferment to dryness. Thereafter follow the basic procedure.