About to start up the following rhubarb mead tomorrow:
7.5lbs honey, 3 gal water, 8.5lbs rhubarb, 2 tblsp acid blend, 1 tsp pectic enzyme, 2.25 t yeast energizer, 3 campden tablets, 1/2 t tannins and 1 pkg EC-1118.
My question is this: cannot ind tannins locally. Would it make sense to just add 1/2 c of tea to the batch in place of it? I am not a fan of hugely tanninned or dry wines, but I don't want to leave out something that would round out the flavour of the final mead and yet not overpower the rhubarb.
7.5lbs honey, 3 gal water, 8.5lbs rhubarb, 2 tblsp acid blend, 1 tsp pectic enzyme, 2.25 t yeast energizer, 3 campden tablets, 1/2 t tannins and 1 pkg EC-1118.
My question is this: cannot ind tannins locally. Would it make sense to just add 1/2 c of tea to the batch in place of it? I am not a fan of hugely tanninned or dry wines, but I don't want to leave out something that would round out the flavour of the final mead and yet not overpower the rhubarb.
