I've been digging around for recipes on mead and I have a compound question to ask.
What do you use regularily for tannins? Sultana raisins, strong tea, grape tannin powder or another? What are the benefits or hindrances of each item?
Raisins, tea, grape tannin powder.. yup.
Well, I've not found any hindrances in any. I do like that:
Grape tannin powder added at musting time aids in clearing.
Tea can be added to taste after fermentation is complete, and there are so many kinds of tea that you basicly have instant-made packets of spices that go together.
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