I just followed the recipe from the original poster, except a little less honey. My OG came out to be 1.072. I used a Yeast Nutrient. I was impressed that I had bubbles in my air lock within 2 hours! This is my first Mead. I'm planning on it being ready by Christmas this year.
Just to clarify, when a mead recipe calls for 1oz of Nutmeg (or any other spice) is it assumed that this is a whole or ground spice? Does it make a huge difference?
Also, being new to this forum, I can't find information on nutrient additions during the fermentation. I'd like to know if/when I should be doing this with this recipe and others.