Spiced Mead?

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SG6

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Spiced Mead?
« on: December 05, 2009, 17:18 »
Has anyone made any?
When do you add the spices? (Cinnemon, cloves, all spice or whatever)
The recipes I have say to add at the initial fermentation stage.
For whatever reason I would have thought that adding it later would have been the better option. Suppose that fermenting the spices might lose or alter their effect.

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Kleftiwallah

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Re: Spiced Mead?
« Reply #1 on: January 02, 2010, 15:15 »
I have a gallon of Methalglyn on the go.  Made from Maple syrup I aquired.  (have you seen the price of honey)! Added spices when the recipe said so and it is glooping away merrily.   Cheers,   Tony.
I may be growing OLD, but I refuse to grow UP !



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