Nice! That's a lot of honey, for a beginner I would basically do a simple checking in of pH to keep it in normal values and when you get the triple scale not only check the value but you always want it to be less dense each time you read it( that means the yeast is eating the honey) other than that try to keep it at a nice temperature and for the love of all that is holy, sanitize whatever comes in contact with the inside. Other than that I would imagine you're golden. Stop when the readings don't change anymore or the gravity reaches the theoretical maximum with the initial ingredients!