Mulsum: Honey wine from Ancient Rome

Mulsum, in Ancient Rome, was a blend of wine and honey. But several, differing recipes have been handed down to us from different authors (Pliny, Apicius, Martial, Columella, Palladius and the late antique Vinidarius). The main difference seems to be whether either young wine or grape must continue to ferment after adding the honey or whether it is drunk right away. I opted, you might have guessed, for the fermented version (according to Palladius). I am taking young wine from this year’s harvest (which, in our case, is white wine, because that is what we produce), during the end of its fermentation process, and add a good amount of honey, thus starting re-fermentation that will result in a higher degree of alcohol. Sometimes the resulting drink, mulsum, is spiced with pepper. It was served as an aperitif and was regarded as nutritious, stimulating and digestive. Feel free to experiment with red wine and honey without further fermentation or with grape juice, honey and yeast. (I’m squeezing