Source: Ken Schramm, communicated by
Daniel F. McConnell (Daniel_F_McConnell@mailgw.surg.med.umich.edu)

Ingredients:

15 lb honey
28 gr whole nutmegs, freshly ground and infused in the boil
2, 3-inch cinnamon sticks
2T ascorbic acid
2T citric acid
1/2T yeast nutrient
1/2t Irish moss
water to make 5 gallons
10 gr Epernay II yeast
5 gr Pasteur Champagne yeast

Procedure:

Boil 35 minutes, chill to 80F, then pitch yeast. When fermentation is
complete, prime with 3/4 c dextrose.