Candied spices/fruit vs fresh

[TheRealJeanParmasanPI]

I'm making a bunch of small batches of different flavours of mead to give out as holiday presents to family and friends. I made a big multi gallon batch of just honey, water, and champagne blanc yeast and am getting ready to rack it into single gallon jugs with different flavors for secondary. Two that are making me thing a bit are my ginger chamomile mead and blood orange sage mead. I have fresh ginger as well as candied ginger that I made the other day If I use the candied will it alter the flavor? Maybe a dumb question, but I'm curious. What about candying the blood orange?

 

[JDWebb]

Take a listen to episode 105 at The Mead House. We're recording on Tuesday night for posting on Wednesday. Don't forget to subscribe to the podcast, it can be heard on Tune In radio, Stitcher, iTunes and more. Links are on the website!