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?