So while planning out my first batch of mead I came across a question. When and how should I add my spices? And what is this the correct ammount to add?

The general outline is:

5liters (1.3gal) Water
1.25kg (2.76lbs) Of a neutral honey
A pack of k1-v1116
And some yeast nutrients that I don't know the volume of but my friend the chemist does.

1 Cinnamon stick
1-2 Clove buds
1/2 Nutmeg nut
2-3 Allspice berries
1/2 Star anise

Plan is to brew the mead dry (should get me about 10-11%abv) then stabilize and backsweeten it to around 1.020-1.030 sg. (for what's considered a sweet mead?)

So what do you think? Is this an ok ammount of the different spices and when should I add them?