In this research, preparation of starter culture, fermentation of four ratios Honey to Water (1:1, 1:2, 1:3, 1:4) with the fixed starter culture, analysis of product wine, the parameters such as alcohol content, total soluble solid (Brix?), total (titrable) acidity, pH, ester and aldehyde contents were analyzed. For the microbial safety, the samples were pasteurized at 120 ?C for ten minutes. The sample containing Honey to Water ratio 1:4 (B Honey) (Pan-Hnun.. Honey) (15% Honey) (Alcohol 9.4%) is the optimum preparation for making wine with Honey.