Honey, rosemary, and orange peel. 2 grams gypsum and 3.5 grams CaCl to treat water. Used Mangrove Jack French Saison yeast (not in the system). Active fermentation visible after ~8 hours even though fermented in closet (warmest place in house) which kept the fermenter between ~72-78 degrees vs. the 79-90 degree range on the packet. After one week the gravity was down to 1.005 and I added the dry hops.