Anything can be added to mead: herbs, spices, fruits, etc. Some people
even advise not to start with a traditional mead as the one described above.
Instead they advise to add spices that can hide weaknesses of the mead
|bochet||no||high S. G., burnt or charred|
|hydromel||small mead||low S. G.|
|melomel||mulsum||fruits other than grape/apple|
|mulsum||melomel||fruits other than grape/apple|
|rhodomel||distilled rose petals|
|sack||high S. G.|
|small mead||hydromel||low S. G.|
Spices and herbs that can be added to mead: ginger, cardamom, cloves,
vanilla (?) [hist1], thyme, rosemary, bay leaves, sage, parsley, fennel
[hist2] but also cinnamon, nutmeg, lemon or orange peels, etc.