Ok all, I've sampled several meads from a friendly home brewer in the area and have determined that I prefer a little spices in my mead verses the bare traditionals and so I've decided to see what I can do to spice up the meads I have aging. I have several spices to choose from and available here right now, but the amounts to use seems to be a bit subjective. I've read Ken Schramm's book and he has some great information in it on a variety of spices, but I'd love to get some input here. The batches that I will be spicing are five gallon batches. I have the following spices:
Cinnamon
Allspice Berries - Dried
Cardamom
Cloves
I was also thinking of splitting some vanilla beans for a one gallon batch that I have aging. Is three vanilla beans enough for that batch and what other spices would you add to a batch with vanilla beans in it? Are there other spices that I am missing and should add? I am sorry for asking for a bit of a hand holding on this, but I could really use some experienced insight that would help get me started. Also, how long should I let the mead age on the spices? Thanks a bunch for the insight and input on this.
Cinnamon
Allspice Berries - Dried
Cardamom
Cloves
I was also thinking of splitting some vanilla beans for a one gallon batch that I have aging. Is three vanilla beans enough for that batch and what other spices would you add to a batch with vanilla beans in it? Are there other spices that I am missing and should add? I am sorry for asking for a bit of a hand holding on this, but I could really use some experienced insight that would help get me started. Also, how long should I let the mead age on the spices? Thanks a bunch for the insight and input on this.