This one is packed, Cranberry Bourbon Coffee, cranberries and then back fortified with a cranberry infused bourbon. Oh my..

• 2 1/4 lbs Dark Wildflower Honey

• 3/4 lbs Orange Blossom Honey

• 1/2 lb Bocheted Dark Wildflower Honey (light bochet)

• 90 oz Spring Water

• 1/2 packet Lalvin D47

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 3 oz Victorian Pantry Cranberry Bourbon whole coffee beans coarsely crushed and placed in a rumble jar (for easy removal) for 68 hours.

  
  

• 4 oz of dried cranberries in a weighted brew bag. 10-14 days

  • Start tasting at day 10 and pull cranberries when desired flavor is achieved.

    
    

• 1 Madagascar Vanilla bean, split 2-3 weeks

Age on Heavy Toast American Oak for 3-6 weeks, tasting weekly at week 3, pull when the desired oak flavor is achieved

Bulk age 2-3 months

Back sweeten to taste with dark wildflower honey.

Pasteurize (I use the Anova method) for 22 minutes at 140 degrees Fahrenheit .

Fortify with 12 oz of cranberry infused bourbon of your choice.

Bulk age an additional 2-3 months

I use Victorian Pantry coffee beans for all my coffeemels.