Today I bottled my beer.

Final density was 1005 @ 20°C, slightly lower than it would normally be (honey ferments to much lower density, I forgot to consider that) which means final alcohol is about 5.2%.
I always pour the start and the end into a glass to avoid unnecessary sediment in bottles and also to try the product. The honey is getting through quite strongly, chestnuts themselves are more subdued. But it seems it will be a great beer for winter. Tastes like the forest. Will be good with sauerkraut and blood sausage.
Before bottling I dissolved ~160g of malt sugar in 2dL water, boiled, and slowly poured it into the beer so that it mixes thoroughly. This will be extra food for the yeast in the bottle, to reach desired carbonation.
Beer is already tasty but I think it will take about 2-3 weeks for yeast to finish the job completely and to develop final taste profile. Fresh beer is a bit sharp tasting.
The leftover yeast can be reused for next batch (if you don't mind the buildup in your fermentor), if you don't plan to reuse it soon it's best to compost it with rest of your waste and use as fertiliser.