I just got done brewing a recipe that I got, in response to my original post, from Merlin (Thanks). The questiom I have now is...will the yeast I chose to do this be able to handle the alcohol to finish? I used WYeast American Ale. The S.G. was 1.112. I guessing I am going to have to treat this more like a mead, ferment and age time. The Extract/Grain bill for this is...4 lbs. Munton Amber DME, 1-1/2 lbs. Gambrinus Honey Malt, 3/4 lb. Wheat Malt, and 10 lbs. Clover Honey. I made an Imperial Stout last year, that I can drink in June, that I added, per the recipe, a package of dry Champagne yeast to when I transfered to the secondary. Might I need to do this with this recipe? Thanks.