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Aquavitae

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I am about to start a second batch of mead. This time I plan to follow the JAOM recipe to the T...BUT...I found powdered cinnamon, nutmeg, and allspice in the pantry. What proportions should I use of the spices? I know the powdered stuff will slightly complicate racking when the fruit drops, but I am forced to be a little cheap cause of my budget.

So what say you, experienced brewers?
 
Put the spices in a clean cloth bag. It'll make a lot less of a mess that way. Or boil in the spices. But I suggest the former, because the latter as well as just tossing the spices in will create a disgusting slurry of spices. The spices will eventually drop and after that it may be tasty but it will take a long time. (I know from expeirience.) Sorry, Idk about proportions.
 

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