The following recipe is one I used to make a blood-red metheglin. The red color is from dried hibiscus. The hibiscus also provides a tartness that lends itself well to mead. It is not necessary to use all the spices I used. To get the red color, you must steep the dried hibiscus like a tea first. Alcohol does NOT extract the color well. Hope this helps!
1/4 tsp mace
1/4 whole nutmeg quartered
1/2 stick of cinnamon
1 small clove
1 inch piece of ginger, sliced
1 black peppercorns
1 small sprig of Rosemary
1/2 oz hibiscus
Put all spices in a French press to steep with 2 cups boiling water.
Add 3.5 lbs honey (mixture of OB and Sue Bee Raw), cooled spice liquid, and water to 1 gallon to fermenter.
Add 1 tsp of 1:2 DAP:Fermaid K and 3/4 tsp potassium carbonate.
Shake like hell to aerate.
Add KIV-1116 rehydrated in GoFerm once it was cool.
SG 1.13 (a bit warm though, may be 1.14)
Blew through the airlock in less than an hour!
Cleaned and replaced airlock with no liquid in it for one week.