LOL, started on Easter Sunday, April 8:
In my 6.5 gallon fermenting bucket:
10.5lbs orange blossom, raw, natural honey from a local bee keeper.
7g Lalvin D-47 rehydrated @ ~104 deg F for 15 minutes in Spring water.
1 teaspoon yeast nutrient rehydrated in ~1/4 cup Spring water
1/2 teaspoon yeast energizer rehydrated in ~same 1/4 cup water as the nutrient
Spring water to 3.25 gallons.
3 vanilla beans
3 cinnamon sticks
3 whole cloves
1 teaspoon allspice powder
Aerated some of the must with a blender before pitching the yeast and gave it a good stir also.
starting pH: ~5
Added 1/2 teaspoon yeast energizer rehydrated in about 1/8 cup Spring water.
Must temp: 69 deg F.
Later, added 1 teaspoon yeast nutrient rehydrated in about 1/8 cup Spring water.
Must temp: 65 deg F. Gave it a good stir. Vigorous fermentation.
must temp: 67 deg F
must temp: 66 deg F.
Added final SNA: 1 teaspoon yeast nutrient and 1/2 teaspoon yeast energizer rehydrated in ~1/8 cup Spring water. Gave vigorous stir. Looking good.
So this is day six, Saturday, April 14 and it's still fermenting pretty good, want it to get down to around 1.015. Original Gravity was 1.116.
I am really pleased with this batch of honey, water, yeast and spices so far, hope it keeps progressing well.
And I'm using a beer tub for the first time to keep the fermenting bucket cool and and it's working GREAT. I've kept the must temp between 65-68 deg F no problem.