I put this together today with 5gal of local apple cider, 2# of local wildflower honey and 1# of muscovado sugar - and had an O.G. of 1.082.
It was really difficult to stop drinking the cider long enough to let some ferment.
Here is a roundup of what I did:
3# of Raisins
14.5 oz can of Sour cherries (in water)
8 fl oz of Ginger syrup
1.25 tbsp Allspice
1.25 tbsp Ceylon Cinnamon
1.25 tbsp Nutmeg
1.00 tbsp Vanilla Bean Paste
0.50 tbsp Clove
Pureed the fruit and syrup, and then added to a stainless pot, brought to a boil, then added the spices.
Added to a covered (and sanitized) pyrex dish and let sit overnight
5gal of local (Virginia) apple cider
2# of local wildflower honey
1# of Muscovado sugar
Once the cider came to a boil, I added the honey, sugar, and mince, and let boil for 30min @200 F.
Starting gravity: 1.082
Final gravity @ 7 days: 1.001
Pitched Safbrew S-33 Dry Ale Yeast