thewarning
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- Nov 6, 2018
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After around 21 days in the primary, I'm going to leave my mead in the secondary fermentation carboy for about a year. I want to use all the main pumpkin pie spices. My first question is how long do I leave the spices in generally? The full year it's in the secondary, 3 or 6 months before bottling, etc?
Who here puts spices in the primary and secondary? If you put in both, do you break up the amounts (e.g., I was going to use 5 cinnamon sticks, so I’ll put 1 in the primary and 4 in the secondary)?
Who here puts spices in the primary and secondary? If you put in both, do you break up the amounts (e.g., I was going to use 5 cinnamon sticks, so I’ll put 1 in the primary and 4 in the secondary)?