I'm brewing a sort of mulled wine porter for Christmas this year. Brewing with some spices (cinnamon, cloves, ginger, maybe some anise, nutmeg, and orange zest) then aging on red wine oak.
My problem is getting these spices measured out right. I'm doing a couple 1 gallon batches so I can't keep it small in case I get the amounts wrong on one, the other will have a chance.
How would you recommend doing these spices in a one gallon batch? How much of each and when to add, etc.?
I'm pretty new to this stuff, so I appreciate the help!