I always make 6 gals. of wine every November and decided to add 2 gals. of honey wine to the yearly mix. This was different as I had to boil the must first. I keep them both near the pellet stove to maintain 72 degree temps for fermintation. After two weeks I can rack them again then let sit for 6 months before I bottle. Added a little more suger to the mixes to put alittle punch to them. 
I buy the juice and add what I want like oak chips. Found a receipt for the honey wine given to me by someone. Must have been good, for me to ask for it. Have Elderberry,cherry and a zinfadal bottled down stairs. A cabernet/sauvignon in the carboy. Nothing like opening a bottle you waited 4-5 years for that you made. SMOOOOOTH
