1 gallon water
2 ½ lbs honey
Juice of 1 lemon
¾ teaspoon nutmeg
1 package Champagne yeast
Boil water and honey in large pot.
Add lemon juice and nutmeg, and bring to a boil.
Skim foam off liquid and continue to boil until foam ceases to form.
Let cool to just under 100 degrees, and add yeast.
Pour into primary fermentation container, cover, and let rest for 3 weeks.
Pour into bottles and let age for one month in a cool, dark location such as a refrigerator.