After a few smaller batches of JOAM and other "quick" meads, I deceided to try a larger batch. I started with a base mead consisting to 15# honey (SAMs club), water to 5 gallons, and d47. Used the SNA's outlined in the sticky here.
After a month in the the primary, I split my batch so I'd have 1 gallon of plain mead (mainly for topping up future batches), 1 gallon with 2 tahetian vanilla beans, and 3 gallons with 4 bourbon vanilla beans.
I'm trying to deceide now how long I want to leave the vanilla beans in there. Will the flavor mellow or fade with aging? Or possibly intensify as is the case with a lot of other spices?
Thanks for any input.