Hmmm, what to make next?

Today I realized that I still have a couple more spots to store fermenters (despire currently having about 13 gallons finishing, and another 18 gallons actively fermenting...I got to slow down!) and I still have ingredients left just laying around, so why not make a new batch o' something (I need to use up this stuff anyway)? Alas, I am uninspired! I need suggestions! Below is a list of ingredients (and fermentation vessels) available to me at the moment; I would LOVE some suggestions!



Available Fermenters
- "unlimited" 1-gallon jugs
- 2 3-gallon carboys
- 2 5-gallon carboys
- 1 6-gallon bucket

Honey, Et Cetera.
- 5 pounds "organic" (it's not certified, from local apiary) wild Blackberry honey
- 10 pounds raw, filtered, grocery-store clover honey
- 7 pounds light malt extract
- 5 pounds "organic" Fireweed honey (I think I have this anyway...)

Yeasts
- 1 Cote des Blancs
- 2 71B-1122
- 2 EC-1118
- 2 D47
- 1 K1V116
- Wyeast liquid Cider yeast
- Wyeast liquid Sweet Mead yeast
- Wyeast german ale yeast (can't recall which strain, exactly)

Fruits
- 3 gallons organic, unfiltered apple juice
- 1/2 gallon organic, unfiltered cranberry juice (100%!)
- 1 gallon organic, unfiltered pear juice
- 5 pounds wild, "organic" local blackberries
- 6 pounds strawberries
- 4 pounds homegrown peaches
- 4 pounds local, "organic" raspberries
- 6 organic tangelos
- 1/2 gallon organic, unfiltered pomegranite juice
- 1 pound dried mango
- 2 pounds organic raisins
- 1 pound organic currants

Spices, Et Cetera
- 2.5 ounces Cascade hops
- 5 ounces Saaz hops
- 5 ounces Fuggles hops
- 2.5 ounces Kent Goldings hops
- organic cinnamon, cloves, allspice, et cetera
- raw, and medium toast american oak chips
- grape tannin
- organic cardamom pods


So, if YOU had this stuff laying around your place, what would YOU make?

-Surfrider