>
> Well, generally about 1/4 tsp per gallon is typically called for in most
> wine recipes that specify tannin be added. Sometimes less.


Greg,
You seem to do some/alot of mead, what are your favourites?
I tried my first about a year ago. It has too much tea flavour
and is also a bit weak. I'm thinking about using fruit in
place of water in order to strengthen it up so I was going
to consider adding some fruit juice such as mango or peach.

Do you add 1/4 tsp per gallon of grape tannin to nearly all
of your meads? How do you decide if to add?

Don