I wanted to run an idea by the mead experts on here for what I'm calling a "staggered bochet." Full disclosure, I'm ripping the base recipe from https://www.winemakingtalk.com/threads/orange-bochet-recipe-please-comment.68692/ with credit to @Mazaruni. I've also read about a few people trying this technique on the typical mead forums as well. I'm going for a 2-gallon bochet using 5lb caramelized clover honey and 1.5lb fresh orange blossom honey in the primary with D-47 and TOSNA-2. I might step-feed with 1lb clover honey at the end to reach the 14% ABV limit of the D47, but I'm not sure on that yet. My goal is for a semi-sweet mead that would be great room temp or slightly warmed in the winter, hence the preference for higher ABV. My idea for this was to break the clover honey into 3 smaller batches that would each be boiled for a different length of time, hence "staggered." In the above thread, the recommendation was for about 25min of boiling so I would do that for 2.5lb of the clover honey. Then I would do a separate boiling for 1.5lb to say 40min to get deeper flavors, and the last pound would go for 50-60min to get smokey/burnt flavors and more unfermentable sugars. The idea is then I can get a range of different caramelized-type flavors in the same batch of mead. Tasting along the way would help determine the exact cutoff points for each of the boils, but I would like a combo of caramel, toffee, spices, and toasted marshmallow in the end product. Any thoughts on this? Would it be worth the extra time/effort to do these 3 boils or will there not be enough differentiation to make it worthwhile?