Trapper,
I have had good luck with 15# honey, 5 gallons spring water, and a prix de mousse yeast. I think it is Lalvin 1178. Dissolve the honey in hot water, cool the must to about 80f, pitch the yeast, seal it in a fermenter with an air lock, and let the yeast work until the must stops bubbling. Btw, I use cheap vodka to seal the airlock
! Make sure everything is sanitized, bottle and it gets better with age!
Hawkdancer