How much spice

[Mr impatient]

I want to make a Christmas mead (aiming for Christmas 2019) using 'All Spice' as the flavouring. I don't want to be eating mince pies but a subtle flavour should be ok, how much for 1 gallon?

I am thinking of 1/2 a teaspoon in the mix, but before I go ahead I thought it prudent to check in case anyone else has had a go and got any tips.

Thanks.

 

[gratus fermentatio]

"How much" is relative; How much flavor profile from the allspice do you want? Then it's not only "how much," but "how long?" The longer you leave the spice in, the stronger the spice flavor. Really, the only way to know when you reach your desired flavor profile is to actually taste it. Allspice is similar to clove in the sense that a little goes a long way. You might try 1 or 2 whole allspice berries & taste it after a week or two; if you want more spice flavor, leave it in longer. If it seems just right or a little too strong, remove the spice. Bear in mind that a little of that spice profile will fade over time. I'd avoid using powdered spice, as it's impossible to remove without filtration & it will continue to add spice flavor even after the mead has reached your desired flavor profile. Remember, it's easy to wait longer or add more, but impossible to remove flavor once it's there.
Regards, GF.

 

[Mr impatient]

I think I will make a mead then add a removable bag of spices or herbs at the end and I can sort the strength of flavour over the course of a week or so.

 

[bernardsmith]

I would also add any spice to the secondary. Much easier to remove the spice at the right time (you need to be prepared to taste your mead daily -