I zest up a few oranges in mine and add to boil. The first batch was good last winter.
In early December I made my second batch and also added zested orange peel and some homegrown leaf cascades to the chilled keg. It has remained hoppy and orange like all the way through the keg this time, instead of fading halfway through. Definitely recommend! I boiled just enough water to cover the peels and soaked for 3 minutes. Then added the water and put the peels in the mesh hop bag.
Primary #1: Empty #2: Black Currant Wine
Secondary #1: Berry Rhubarb Wine #2: Empty
Kegged: Cascadian Dark Ale
Bottles: Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Orange Pale Ale IV, Hidden Lake Nut Brown, 2H IPA III