Sanitize the fermentation vessel, airlock, rubber bung, stirring spoon, and other equipment with a sanitizing solution or diluted bleach for 30 minutes, then rinse thoroughly with clean water.

Heat 3 gallons of water in a large pot to 160°F (71°C), then pour the heated water into the fermentation vessel and add the molasses while stirring continuously to dissolve completely.

Stir in the brown sugar and honey until fully dissolved, then allow the mixture to cool to below 120°F (49°C) before proceeding.

Add the raisins and optional spices (cinnamon sticks, cloves, anise seeds) to the cooled liquid and stir to distribute evenly.

In a separate container, dissolve the yeast in warm water at 100°F (38°C) and let it activate for 10 minutes.

Pour the activated yeast into the fermentation vessel and stir vigorously for 2 minutes to aerate the mixture.

Seal the vessel with the rubber bung and airlock, then place it in a dark, cool area maintaining a temperature between 65°F and 75°F (18°C–24°C).

Allow fermentation to proceed undisturbed for 21 to 28 days, monitoring airlock activity and temperature daily.

When airlock bubbling has stopped for three consecutive days and the liquid is clear, strain the fermented liquid through cheesecloth into clean glass bottles, leaving sediment behind.

Seal the bottles and age in a cool, dark place for at least 2 weeks before serving to allow flavors to mellow and integrate.