My first batch of mead is a off tasting because I tried
a more natural approach of using tea. I think I over did
it by using one cup of strong steeped tea in one gallon.
I think I can actually taste the tea which I don't consider
nice with the mead. I'm ready to give up my natural kick
and switch to grape tannin.

Anyone know about the proper amount of grape tannin in
a gallon of mead and whether you really need the tannin
to offset the honey? I'm fermenting dry btw.

Don