3 gallon batch, 2 gallons spring water, 15 lbs of honey, 3 oranges, 2 oz or so cardamom(it was half a spice jar), 12 or so cloves, lalvin ec-1118 yeast.
not boiled, but cleaned and bleached all equipment properly as I have in the past for beers. fermented in primary for a month, transfered to another bucket w/airlock for 2 months. sparkaloid treatment for 3 gallons got it crystal clear.
it tastes fine to me, but its my first batch so i cant be completely sure of how it is supposed to taste.
if any other details are needed, let me know