Preparation:
Clean and sterilize all containers and mixing apparatus with solution of crushed ½ Campden tablet dissolved into 2 cups warm water. Save ¼ cup sterilizing solution for the bubble trap.

To start the yeast: Take ½ cup water warmed to 100^oF. Add 1 teaspoon lemon juice, 1 teaspoon apple juice, 1 teaspoon cane sugar, ½ teaspoon honey. Mix well, then add ½ package (eyeball measure) yeast. Yeast was started about 1 hour before other ingredients were mixed. This mix was growing a foamy head well before I finished mixing the "must" ingredients.

I began with about 1 liter of water in a 4-liter pot, brought to a near boil. Slowly stir in 2 pounds of warmed honey. Add another liter of water and stir. Allow to warm for another minute, add in remaining lemon and apple juice. Add water to bring total volume up to about 3 liters. Warm mix back up to 150^o F for 10 minutes. Allow to cool to about 120^o F. Add 1 liter water. Add 1 cup (8oz) cane sugar, stir vigorously. Stir in cinnamon and cloves. Mix foam back into yeast starter. Check temperature of must, it is right at 100^o. Mix in yeast starter. Pour 1.5 liters into a plastic 2-liter bottle and cap with a “HIGH” pressure Oz Top. Pour the remaining 2.5 liters into 3 liter glass fermenter, insert rubber stop. Pour sterilizing solution into bubble trap up to appropriate levels, insert bubble trap into rubber stop. Put both bottles into warm place and let sit. I noted that the temperature of the ferment is now 90^o, and smells wonderfully like pumpkin or sweet potato pie!