adding spices to mead

Can you add spices to a mead after fermentation is done? I’ve read Schramm’s book and he doesn’t forbid it, but says it’s done during fermentation, except in the case of some spices. Anyone have experience with post-fermentation spice additions?

Why would you add during fermentation? I’m confused. I’ve always added once fermentation is complete (as do most mead makers). Maybe he means not adding in the bottle?

I would think after would be best too. I would expect a lot of the oils in spices to cause issues in primary.

Pretty sure Schramm’s adds ginger to its Ginger mead during fermentation (if a root can be considered a spice), and I’d imagine the same is done with Schramm’s Nutmeg. I’m not certain of this though.

Originally posted by b3shine
Pretty sure Schramm’s adds ginger to its Ginger mead during fermentation (if a root can be considered a spice), and I’d imagine the same is done with Schramm’s Nutmeg. I’m not certain of this though.

I haven’ started to use spices yet but a peach, ginger black pepper mead is in the works.

You should shoot ClubGonzo a message. He’s been experimenting a lot, and has just started a small meadery with some friends.