This is a little it of mead that I recently bottled after two years in the fermenter.
Mead is wine made from honey, rather than grape juice. It can be made in many different forms by adding various ingredients, but this one is a metheglin, or spiced mead.
I love Bengal Spice tea, so I brewed a quart of it and added it to 3 gallons of must, which is what unfermented wine is called. Mead also needs a little bit of something acidic too, so I added a tablespoon of powdered citric acid.
The principal flavors of Bengal Spice tea are ginger, cinnimon, and black pepper. There is also some carob in it, which must be one of those things that some people are sensitive to and others can't taste.
The color and aroma in this mead are just perfect right now. Mead often takes a long time to age and metheglin is one of the slower maturing types of mead. I wouldn't be surprised if this takes 5 more years to reach its peak.
Cheers, Professor Bromide 
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that sounds quite sensational! It must be quite the delight to have all that lovely honey to work with.
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This batch was made with honey that I rinsed out of scrap comb. It takes a lot of honey to make mead, 9 to 12 lbs for a 3 gallon batch.
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