This was a really fun mead to make! I joined forces with a friend of mine from Instagram named “Skald Cellars” aka Jeremy from PA. He loves this style of mead, and it’s one that I had never really experimented with. I mean, I’ve made mead with some herbs and cinnamon, but never a straight, classic, spiced mead.

We came up with three spices to use: anise seed, cardamon, & cinnamon.

The result? Well, for me it was very anise forward, for him it was more cardamon forward, which gave off a really beautiful bouquet!

I definitely liked his more than mine! So below is HIS recipe… not mine!

His Instagram account: https://www.instagram.com/skaldcellars/

SG: 1.100 FG: 1.012
For a 5 gallon batch: 15lb Delaware Country, PA local wildflower honey
1 sachet of EC-1118
12 full cinnamon sticks
6 full star anise 8 black cardamom pods (crushed till cracked, but not broken) 2 weeks in primary in plastic bucket, nutrient addition after 72 hours.
Clear and stabilize, then transfer to glass.
Add spices in secondary for 60 days.
Clear and stabilize for back sweetening.
Sweetened with fresh apple honey.
Bottle!