If I do the pear nutmeg again, I plan on only going a 1/4 of a whole nutmeg a bit more pears. It tasted great for the first year but the nutmeg was a bit too much over time.
Other flavors (All 5-6 gal batches):
Vanilla Almond: I only used 1 pound of sliced almonds and 6 beans in the must in the secondary. It turned out not enough almond. I would use 2 pounds and toast them next time and maybe another vanilla bean or two. Not many mead makers use nuts. It was good.
Strawberry: Turned out great but I put the strawberries in the primary and it blew through the air lock. Also turned out like rocket fuel, not in taste but in potency. The taste was raved about.
Lime: this sounds odd but it turned out the citrus made it the best mead I made yet. I may do this again and add vanilla.
Peach Spearmint: Went very light on the spearmint and it turned out that it was enough to cut the peach flavor and make it non-cloying and give a bit of a zing. I may try Peach Basil or Some other spice that is sweet or a Peach Lemon.
Orange Vanilla: Used 1 pound of Lactose, to try for a more creamy flavor, turns out I prob should have used 3 pounds. But it is still a very good flavor. 3 vanilla beans and used 2 cans of Organic frozen concentrate. The pulp immediately settled like less than an hour after I mixed it in the secondary.
Pumpkin Spice: I used 1/2 a whole nutmeg, 2 cinnamon sticks, 2 whole cloves and 1 vanilla bean (split open and spread but not scraped) I didn't cook the pumpkin so this one didn't have much pumpkiny flavor so it turned out very spicy.
Pumpkin Toasted Almond: This should be about done aging, By the smell I think this one will turn out very well. Used 2 pounds of sliced almonds that I toasted prior to putting in the must. I have high hopes for this.
Blueberry: Did this in the primary and it was hard to start due to the thickness. It fermented very dry and I needed to backsweeten it a lot. But it is a very good one. Doing a blueberry lemon with fruit in the secondary. I think that after aging I will get a much better flavor.
Chocolate and Chocolate Mint: Using 2 pounds of cacao nibs roasted and ground prior to in the must. The chocolate Mint, used less than 1/4 teaspoon of extract.
Pineapple Lime Mint: Used 1/4 teaspoon mint extract and it came out strong but not overpowering, recomendation is to use less but it turned out great. If I do this one again I would use more than 5 pineapples and 2 cups of lime juice. More like 4 cups and 7 pineapples should do it. Mint Extract go a little lighter on.
The best one was:
Raspberry Thyme: The smell of this one was increadible. I could smell the Thyme and the raspberry. Still aging. I could tell though that the Thyme (went with about 1/4 oz of freash leaves they are tiny freashly bruised prior to putting in) Went very light but that turned out a good thing. I can tell that the time is breaking up the raspberry enough and complementing it.
So on using herbs, My advise is to go very light on it. When possible go with fresh and bruise leaves prior to putting in the must. If not possible to go fresh then go with organic spice from a good spice shop and use less than 1/2 teaspoon. When ever possible avoid powdered spices, they will just get caught in the must. Also, if you have the time for control sake you can make a tincture or extract yourself with fresh. Look up "Making homemade Mint Extract" or "Making Vanilla extract" for a process. Most herbs will be the same process with just a bit different on the time needed to extract. 2 weeks to 2 months pending. You can also make nut extracts the same way, I have experiments running and hope to have it go well. I made a hazelnut extract that I plan on using in a Pumpkin Hazelnut that I made.
A second way to use spices that is more controlable is to make a tea of it. Steap herbs in boiled water for a while and let it sit. Then use the water. That's how many flowers are used in wine or mead. I hear it is also more controlable.
The best advice I have is GO FOR IT. Much like carpentry, measure twice, cut once or in this case: Research your substance, figure out your method of delivery, then experiment and do it. Do not fear what happens. Never throw away a mead that tastes bad. You can always use it in good cooking as a glaze or a marinade. Also, many times you will just need to be patient and age it longer than you initially think.
Afterall if we can't have fun with it what's the point.
Matrix (Complex but simple)
