I am getting ready to make Caramel Apple Mead as posted in a popular recipe thread. But as far as spices you can use vanilla, cinnamon, cloves, nutmeg, mace, ginger, etc. You may consider making a basic plain version and adding spices later during aging. Have fun!
The abscorbic acid is used as an antioxidant, will cause no harm or problem when fermenting.
Motto: quel che sara sara