Revisiting this recipe a few years later:

The recipe works, but I’ve improved it as it was a bit prone to wine faults. Now I don’t boil the apples, I chop them and put them in a clean plastic bucket along with the sugar, a campden tablet and a teaspoonful of yeast nutrient. Pour over the boiling water and let stew. When cool, I add the yeast and ferment for 10 days covered with a teatowel. Then strain through a cloth, put in a demijon with the honey, and an airlock and leave for a year to ferment. Rack or siphon off at the end of the year!

I’ve also found that the wine can be rather strong – you can dilute with a quarter to a half water which definitely ‘opens the flower’ and makes the wine more floral and fruity but less intense!