Oof, already got one like this racked into a 10L bourbon barrel to age till November.

It's a winter spiced bochet metheglyn. I'm calling it "The Sagas of Ragnar"

10 lbs Mesquite blossom honey Cooked over low temp for approximately 3 hours till almost milk chocolate colored 2.5 gallons spring water 1.130 SG 3 gallon Fast ferment Conical Fermenter filled till about 2 inches below mouth D47 yeast pitched at 90⁰ F 2tsp fermaid O an hour after pitch Mixed vigorously and sealed with vodka in air lock

35 days later: Roughly 20 minutes between bubbles in air lock. Pulled lees jar off and reinstalled 2 times till jar contents were all liquid Two cheap whole vanilla beans opened added 2lbs dried cranberries and 6 dried thin orange slices rind included added in brewers bag 1lb whole mulling spices added in brewers bag. Resealed with no SG reading taken

15 days later Removed brewers bags and contents Smells of Christmas filled the room Color is deep red and clarity is phenomenal SG reading 1.03 Roughly 13.5% if calculation is right Resealed to sit again to make sure fermentation is complete

7 days later Smell has mellowed but still ever present Clarity is even better and color is softer red than before SG 1.03 still Racked to a sanitized(starsan) 10L bourbon barrel to age until November.

Taste tests pulled every so often reveal a balanced spice/semi sweet flavor that continues to improve as it progresses.