An experiment on the most popular mead recipe in modern meadmaking history. I’d done a split batch, one with the original recipe and another with added nutrients. It did turn out Ok. Even though it is attractive and the spice blend works well, it is not an idea beginner recipe. It can easily go sideways, deterring a new meadmaker from pursuing the hobby. For people interested in the hobby, I recommend The Compleat Meadmaker by Ken Schramm and The Complete Guide to Making Mead as a good resource

Making Bochet, the black mead of Medieval France. | Tasting History