All right, fermentation on this batch seems to have stopped- only at about 10% though.
I used a different yeast so that may have something to do with it, also I'm not sure I got an accurate gravity reading when I step-fed it on account of it not being as well mixed as I wanted.
Seems like fermentation stopped at a 1.010, dryer than the mellomellon (I'm ok with that because while the mellomellon is absolutely delicious it is also pretty dang sweet). Also I still need to back sweeten with maple syrup and I don't want all the flavor to ferment out right away.
Adding vanilla to smooth it out too.
Thinking that's going to be an ingredient I use in (maybe) all of my recipes-
Vanilla for smoothness, tea for mouth-feel, ginger for tang and to carry flavors (the tingle seems to make the flavors linger like that song from the cranberries), raisins for body and depth.