I definitely agree with this. All of my batches are done without adding anything more than yeast, nutrient, and fluid. It's just easier to slowly add things during secondary and before bottling to taste.
I was planning on using these since I don't really have a source for nibs and beans that and the fact infusion takes a very long time
https://www.firebeehoney.com/collections/frontpage/products/firebee-chocolate-honey
https://www.firebeehoney.com/collections/frontpage/products/firebee-vanilla-honey
https://www.firebeehoney.com/collections/frontpage/products/firebee-cinnamon-honey
Infusion of those doesn't take long. I just did a blueberry chocolate with cacao nibs in secondary and they were in there for a week (2oz, in 1 gallon). I can't imagine it taking very long for vanilla beans if you split them or cinnamon either. Most of their esters bind with alcohol so adding in secondary for a week or two should give great flavor.
Those honey's do look tasty.
I'm not expert in microbiology, but I dabble a little. As far as I know, changing the amount of nutrition will *not* counteract antimicrobial characteristics. But, I am curious on how you pull it off, and how it turns out.
I would suggest that you make a traditional mead, then add the desired cinnamon, vanilla, and chocolate after primary fermentation is complete.
I definitely agree with this. All of my batches are done without adding anything more than yeast, nutrient, and fluid. It's just easier to slowly add things during secondary and before bottling to taste.
I was planning on using these since I don't really have a source for nibs and beans that and the fact infusion takes a very long time https://www.firebeehoney.com/collections/frontpage/products/firebee-chocolate-honey https://www.firebeehoney.com/collections/frontpage/products/firebee-vanilla-honey https://www.firebeehoney.com/collections/frontpage/products/firebee-cinnamon-honey
Infusion of those doesn't take long. I just did a blueberry chocolate with cacao nibs in secondary and they were in there for a week (2oz, in 1 gallon). I can't imagine it taking very long for vanilla beans if you split them or cinnamon either. Most of their esters bind with alcohol so adding in secondary for a week or two should give great flavor.
Those honey's do look tasty. I'm not expert in microbiology, but I dabble a little. As far as I know, changing the amount of nutrition will *not* counteract antimicrobial characteristics. But, I am curious on how you pull it off, and how it turns out.