So, I pulled the recipe out of Schramm's book, everything is going fine so far. The honey I bought for the mead is probably the best I've ever tasted.
I'm kind of jumping the gun, but I got to thinking about splitting it up into a couple of gallon glass jugs and experimenting with some oak and cinnimon for aging once fermentation is complete. Just wanted to get some input for people that have done this before, i.e. amounts to toss in and issues that I might encounter that weren't listed in the book.
I was also concerned about oxidizing the mead once I move it around. If I age the remaining 3 gallons in my 5 gallon carboy, should I be worried? Or should I try to keep the liquid packed in as tightly as possible?
No answers for you, but I had to agree about the orange blossom honey. I have some from fruitwoodhoney in NJ that is the best I've ever had as well. Been using it in my brews and ciders, but will probably do a 3-gal mead batch to finish it up soon.