adding spices to mead

Reads 826 • Replies 6 • Started Monday, November 14, 2016 10:18:49 AM CT

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sylvia40
beers 6 º 10:18 Mon 11/14/2016

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?

 
NobleSquirrel
beers 3437 º places 209 º 10:22 Mon 11/14/2016

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?

 
wchesser
beers 2433 º places 44 º 20:41 Mon 11/14/2016

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

 
b3shine
beers 11046 º places 356 º 20:50 Mon 11/14/2016

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.

 
NobleSquirrel
beers 3437 º places 209 º 15:00 Wed 11/16/2016

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 think the issue is the confusion regarding "fermentation." It could be added at the end of primary in order to scavenge oxygen from the addition, but other than that, there’s not really a reason to add it at the start of ferment, as it will drive off the volatile aromatics.

 
User52877
places 3 º 07:10 Thu 11/24/2016

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

 
Inbreak
beers 9623 º 01:06 Fri 11/25/2016

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

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