Last month I made my first batch of mead. My plan is to split it up at some point into 1 gallon bottles and flavor each differently. My planned styles are: oaked, pepper, dry hopped, plain, and one other.
The fermentation seems to be slowing down now. It has been 3 weeks.
When do you all suggest that I split up my batch and add some flavoring? Should I do it now, or should I wait 6 months and do it for the two weeks before bottling?
Any input on good flavoring is also appreciated.
BTW, the recipe was simple: 12 lbs Orange Blossom Honey, Yeast nutrient and Montrachet dry yeast.