On 2/9/04 6:29 AM, in article
, "Don S"
> wrote:

>>
>> 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

I will generally add 1/4 tsp per gallon of tannin to anything I make that
doesn't have much tannin naturally in the fruit. At this level, you can't
really taste the astringency but I think it does add something to the mouth
feel. I do like meads. I made a couple early on that were really nice - one
with fresh mango fruit and one with blueberries. I like my cranberry melomel
very much. All of those had a bit of residual sweetness added back, so they
were off dry. I have an orange melomel going now that is dry and really
tastes good. Can't wait for this one! I think it will be one of my better
honey wines. By the way, I made it using frozen orange concentrate. It
fermented well and cleared beautifully by itself. I really need to get my
recent wine logs put on-line. One of these days real soon.


--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)