The tannin is totally optional. It can help round out the flavor for some people, other's skip it for dandelion wine and keep it light. If you did want to add it, you can put it in at racking when you move the wine to secondary (or you can skip it). Adding a bit of brewed (but cooled) black tea works well (like 1/2 cup to 1 cup), as d…
The tannin is totally optional. It can help round out the flavor for some people, other's skip it for dandelion wine and keep it light. If you did want to add it, you can put it in at racking when you move the wine to secondary (or you can skip it). Adding a bit of brewed (but cooled) black tea works well (like 1/2 cup to 1 cup), as does tannin powder (in very small 1/8 ish tsp. amounts).
The tannin adds complexity as the mead is aged over the course of years, but can be a bit rough if you're drinking it very fresh (within a month or two of finishing). It also adds body and contributes to mouthfeel, which can be a bit light in floral wines.
The tannin is totally optional. It can help round out the flavor for some people, other's skip it for dandelion wine and keep it light. If you did want to add it, you can put it in at racking when you move the wine to secondary (or you can skip it). Adding a bit of brewed (but cooled) black tea works well (like 1/2 cup to 1 cup), as does tannin powder (in very small 1/8 ish tsp. amounts).
The tannin adds complexity as the mead is aged over the course of years, but can be a bit rough if you're drinking it very fresh (within a month or two of finishing). It also adds body and contributes to mouthfeel, which can be a bit light in floral wines.
Thank you. I think I’ll try the fresh brewed tea.