I am currently working on a stout that is loosely based on Holiday Wassail. A few changes needed to happen to make it conducive to both my tastes, and being turned into beer. I have most of it worked out with only two lingering issues. The actual beer is going to be a Bourbon Barrel aged stout/graf, brewed with honey, aged with orange zest and clove. Issue One: Clove seems like a difficult ingredient to use nicely. I am currently planning on adding it in the secondary. Quantity is the concern. I am looking for a lighter Clove impression and just about everywhere says a little goes a long way, so im thinking one clove cracked for a week. I dont have too much of a frame of reference, being this is the first time i have used clove as an adjunct. I have also seen the tincture method referenced (using vodka) and i have concerns with ABV notes using that technique. Issue Two Amount of apple juice/cider to use. I decided to run this Stout a bit closer to a Graf being that Wassail's bulk liquid is apple cider. effectively i am making up a small batch of wort and bringing up the volume to batch size with cider. As with most of this beer, this apple flavor cant over power either. I want this to read as a stout. Given that i have no experience in brewing a Graf, limited experience drinking Grafs, and have never heard of a Graf that was Stout based, quantity is a concern. my initial idea was with a super low apple cider percentage -around 5% but im unsure if that will impart any flavor. iduno... anyone have thoughts?