I used 3 lbs of Ambrosia raw and unfiltered honey, the zest from one Ruby Red grapefruit, the zest from one lime, and some Ruby Red grapefruit grapefruit juice for acidity. Starting gravity is 1.112. I rechecked it a second time, and still the same. I'm interested to see where this finishes up. It will definitely need some aging. The yeast strain can tolerate alcohol up to 15% so no worries there. It is designed to leave residual sugar for a sweet mead. I used White Labs WLP 750.