<snip>[color=blue]
> started drinking it, it's quite nice, the spice seems to give it a nice
> flavour, but it is not actually spicy.[/color]

Dark honey can add a certain spicey character. Try using half your normal
dextrose and using honey to get your SG to where you want it.

<snip>[color=blue]
> spice weasel and bam, nock it up a notch, but I was wondering what spices
> should I use? I was thinking chilli powder but I'm not sure how that[/color]
would[color=blue]
> effect the taste.[/color]

I've heard of someone in rec.winemaking making a jalapeno wine. Dunno if it
was nice or whether they were just being masochistic. You may like to
consider spices such as cloves, cinnamin or nutmeg. Best bet would be to
wave a few under your nose to see if they have the qualities that you'd like
to add to your beer.

Rule of thumb is to start out with a mild amount and adjust from there. Be
carefull with some spices such as cloves. They are quite strong and it's
easy to overpower all the other tastes in the brew. i.e. 2/3 tsp in 1 litre
of cider is waaaaaay too much.

Mike