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Pepper mead, anyone?

One experiment I've never quite gotten around to trying, at least not successfully, is flavoring a plain mead recipe with cracked black peppercorns. I did try, once, but I added more pepper midway through and hadn't practiced good sanitation with it, so the mead developed, er, inhabitants.

One of these days I'll actually get around to trying it again. Anyone else done this? Got advice for me? Any suggestions as to what kind of honey to use (I'm thinking something strongly flavored, although maybe not so much as buckwheat) and what proportions of spices to use (I typically brew a wimpy 1 gallon batch using 3 pounds of honey--I don't have room in my house for more, and I'm scared of wasting a lot of honey if I screw up!) would be welcome.

 

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