1 cup white wine
3 tablespoons white sugar
1/4 cup lemon juice
1/8 cup honey
1 pinch salt
1/4 teaspoon ground black pepper
1 tablespoon fish seasoning
1/8 teaspoon paprika
2 tablespoons apple cider vinegar
In a medium-size saucepan bring 1 cup of water to a boil. Add flour and stir until smooth. Remove from heat. Add sugar, lemon juice, honey, salt and pepper. Bring to a full boil, stirring constantly. Cook, stirring, until mixture thickens and coats the back of a metal spoon. Boil gently, stirring constantly, for 5 minutes. Remove from heat. Pour into a mixing bowl. Cover and refrigerate until chilled.
Remove foil from fife and carefully wedge fife into saucepan; do not allow to boil. Place fife in bottle and pour in 2 teaspoons fish seasoning. Cover tightly with foil, leaving as much foil as possible. Heat on medium heat for 20 minutes, stirring occasionally. Remove fife from saucepan. Cover and allow to cool completely. Cover and refrigerate fife indefinitely.
In a small bowl, stir together apple cider vinegar and lemon juice. Pour over fife and sprinkle with fish seasoning. Cover and refrigerate at least 6 hours before serving.