I have a 5 gallon batch of high ABV mead which has been sitting for a year to develop flavor. This has unfortunately not happened. I tried to backsweeten without success. I'm now considering splitting it into 5 batches and adding flavor to 4 of them, while letting the last one sit longer.
The flavors I've considered are:
Orange peel and Cinnamon
The method I've used before has been to add the falvorings to a mueslin bag and let it sit for two weeks.
Would this be a good idea? I won a competition with a mead I flavored with orange peel, cinnamon, cloves, and ginger in 2011.