Below is a rough guide on quantities of spices I use for mead or beer.
The ranges are given for a very mild to a stronger flavor - use your own judgement.
This is a work in progress...additions and adjustments may be made periodically...
Most powdered spices are added durinng the last 5 to 10 mins of the boil. Essential oil is added when cool. Botanicals are usually steeped like tea in a seperate pot, and the tea added at the last 5 to 10 mins of boil.
Black pepper: a pinch per 3 gallons Clove, whole: 3 to 6 cloves per gallon. Cardamom Seed, whole: 0.5 to 1 tsp per gallon. Cinnamon Sticks: 2 to 5 per gallon Cinnamon powder: 1 to 3 tsp per gallon Ginger, essential oil: 1/8 to 1/3 tsp per gallon (add when cool) Ginger root, sliced: 2 to 5 oz per gallon (add to boil) Heather tips: 2 oz per 3 to 5 gallons (*boil* to make tea) Mace, powder: 1/3 to 3/4 tsp per gallon Nutmeg, powder: 1/4 to 1/2 tsp per gallon Orange peel, dried granules: 1/8 to 1/4 cup per gallon Orange essential oil: 1/2 tsp per 3 gallons Roasted Oak: 0.5 to 0.75 oz per gallon (boil 30 mins or more) Sweet Gale (bog myrtle): 1 gram per 3 to 5 gallons (throw in with irish moss)