Denard Brewing

Sometimes you need a guideline for spice additions when you are experimenting. This list is compiled from a combination of gotmead, personal experience, and much failure. This list is continually updated. 

All amounts expressed as per gallon amounts. 

Zest of one orange (no pith)
1/2-1 cinnamon stick (Cassia) 
1 vanilla bean 
1 nutmeg nut (crushed)
1/2-1" of fresh ginger (slices)
1/4 Adriatic Carob Pods
1 Cups aromatic rose petals
1 Cups aromatic citrus blossoms
1/2 tsp of Mace blades
1/2 tsp of Allspice berries
1/2 tsp of Coriander seeds
1/2 tsp of Cardamon seeds
1/6 cup new fig leaves
1/6 cup new lemon, orange or citroen leaves
1 Clove
1/4 tsp of peppercorns
1/4 tsp of mahlab
1/4 tsp of juniper berries
1/6 cup loose sage (fresh)
1/2 TBSP loose dillweed (fresh)
1/2 TBSP loose mustard (fresh)
1/2 TBSP loose Mint, bruised
2-8 ounces Dried Rosehips

Special Cases

Many spices require you to remove the spices before they become too strong. You can either rack off the spice or put the spices in a hop bag to remove at the appropriate time. 

2 TBSP Szechuan peppers 
  -Remove 2-4 weeks depending on desired strength. 
1/2 orange peel WITH pith
  -Remove 1-2 weeks depending on desired bitterness. 
1/6 cup loose lavendar (fresh)
1/6 cup loose rosemary (fresh)
  -Both lavender and rosemary are quite potent. Taste everyday and remove when it's half as strong as you want. It tends to intensify after.