(My notes on this recipe: play with the flavorings! If you don't likeginger, try using nutmeg instead. This produces a very low alcohol drink,yet well-carbonated and sweet to the taste, though not cloying.) A few other things: Metheglin is fun to make: what I did was used honey/water ratios suggested for a generic mead, then went to the local health-food store and browsed in the spice section ("This smells good - grab a handful") Nothing scientific about this---a little of this and that. DON'T boil these herbs and spices in your wort! Instead, make a "tea" and add that to the wort as you pitch your yeast.
For any spices or herbs you use, never use the powdered stuff outof the jar if you can avoid it. Powdered cloves just don't have the same taste as whole cloves (by the way, for nutmegs: if you don't have a nutmeg grinder, use a hammer!)
Finally: to boil or not to boil. A friend made an unboiled mead and when he bottled it wound up with a wax deposit on the bottom 1/2 inch in his bottles. No harm, but esthetically icky.