This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at
Mark S. Harris' Florilegium
3. SPICES FOR CLAREA. Three parts cinnamon, two parts cloves, one part ginger, all ground and strained through a sieve, and for one azumbre of white wine, put an ounce of spices with a pound of honey, well-mixed and strained through your sleeve of good thick linen, and strained through it often enough that the wine comes out clear.
Other versions of this recipe:
CLAREA FROM WATER (Libre del Coch)