It’s winter.
Does anyone actually make a black mead, or a black braggot and then add spices? I have no idea – I suppose a cursory internet search could tell me, but I’m lazy. It’s winter after all.
Maybe I’ll go for broke with a braggot. A black spiced braggot.
300 °L belgiann candy sugar
Pilsen DME
Wildflower honey
Chai Spices
Done?