So, I've been planning on making a spiced mead for the holidays but, what with school and whatnot I never got around to starting a new batch. I do, however, have two 5-gallon batches of mead (one's wildflower, one's clover) that are almost ready to be bottled. I was curious, is it too late to spice one of these and let it go for another month or two? Will I wind up with a sub par product by doing it this way?
Also, does anyone know if a different honey makes a better spiced mead? Does it even matter?
"Homer no function beer well without." -Homer Simpson