Originally Posted by RDavidson
Is there a rule of thumb for adding spices?
Most specifically, I'm making a Cinnamon Vanilla Metheglin 1 gal batch and would like to know how much I should be adding.
Also, if this question was in the FAQ, I apologize for being too blind to see it. Any help or advice is highly appreciated!
Avoid using powdered spices, use whole, cracked or sliced instead. The reason being that powdered spices are next to impossible to get out after the desired flavour profile has been reached & continue to add more & more spice flavour.
You can always make a sort of teabag, or use a tea ball / hop ball to contain your spices, there is also this:
As far as amounts of spice, it really depends on the type of spice & your personal taste. You can add a little & wait longer, or you can add a lot & get it done faster; either way you should taste test along the way, so you don't exceed your desired spice flavour profile. Once it seems just right to your taste, pull those spices out.