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Old 02-21-2013, 11:09 AM   #1
Jan 2013
Jesup, Georgia
Posts: 31
Liked 10 Times on 5 Posts

I am looking at making an Apple Pie Mead and was wondering if anyone had used Apple pie spices instead of actual cloves, nutmeg, and cinammon sticks. Also when would you recommend adding the spices.
Next up - Apfelwein and/or a show mead
Bottled- Cherry Berry Melomel, Pappy's hard cider

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Old 02-21-2013, 01:30 PM   #2
fatbloke's Avatar
Dec 2006
UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts

The reason to use whole spices instead (presumably) of powdered/ground spices is that with more than one constituent you've no way of knowing how much of each you might be getting. So when some mixes like an apple pie spice mix are used, from say 1 teaspoon you might get 10 cloves worth with a quarter of it being nutmeg and only the tiniest amount of cinnamon.

What's wrong with that you might ask, cloves are quite powerful flavouring so that amount would likely make a gallon undrinkable.

Ergo, its about having full control over the levels of each flavour.
"What the large print giveth, the small print taketh away". Tom Waits.

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