About to start a new batch of SSB. Last time I made it I used only clover honey and wow that stuff is killer I guess by the time it stopped fermenting it was at 21 or 23% with very little burn, sweet with a good caramel apple taste. That was at 3 months old 
. This time I was thinking that this time I'll do 4 gallons of cider, 2.5 pounds 60 caramel, .5 pounds 80l caramel, 2.5 pounds gold lme, and 6 Pounds of Orange Blossom Honey and 9 pounds of Wildflower Honey water to the 7gallon mark, 1 packet 1116 rehydrated in a starter with protect nutrient. keep it in the 55-65 degree range and each day dagas and feed it with a mix of reserved must, nutrient and some reserved yeast then add O2. If it comes out as well as last time I plan on kegging 5 gallons worth and bottling the leftovers. 
. This time I was thinking that this time I'll do 4 gallons of cider, 2.5 pounds 60 caramel, .5 pounds 80l caramel, 2.5 pounds gold lme, and 6 Pounds of Orange Blossom Honey and 9 pounds of Wildflower Honey water to the 7gallon mark, 1 packet 1116 rehydrated in a starter with protect nutrient. keep it in the 55-65 degree range and each day dagas and feed it with a mix of reserved must, nutrient and some reserved yeast then add O2. If it comes out as well as last time I plan on kegging 5 gallons worth and bottling the leftovers. 
