In wine or mead, viagra tannin gives an impression of dryness in the mouth; with the correct amount, no rx the wine or mead has an appealing character of cleanliness; without it, buy more about the wine or mead is flat and uninteresting; with too much, it is bitter and astringent. Tannins are closely related to the substances which give fruit its color, and can be found in the skins, stalks and stems, as well as in the leaves of such plants as oak and tea. In the latter, tannins are one of the main flavor constituents.
In addition to its ability to add flavor and balance to a mead, and its contribution to the keeping quality of a wine, tannin helps the fermentation work more efficiently. Tannin also results in more rapid clarification of the must, after fermentation has finished, by helping to bind the protein and ride it out of the must. The home meadmaker will often find they seldom need the addition of finings to bring their mead to full clarity.
Tannin affects the mead by providing an astringency that gives the mead “that certain something” and helps balance the sweetness. Insipidity is due to a lack of tannin in the must. If you find that your meads are lacking in astringency then there are several solutions.
You would add tannin to a mead that did NOT have hops or herbs. They generally don’t need it. Some of the berry melomels may not need tannin, either. However, it works nicely with plain mead or cyser.
TANNIN CONTENT OF COMMON FRUITS AND INGREDIENTS
LOW: Flowers, vegetables, grain, bananas, honey, gooseberries, strawberries, pineapple, rhubarb
MEDIUM: Grapes, apple skins (most varieties), blackberries, cherries, loganberries, raspberries, currants, sultanas
HIGH: Elderberries, crab apples, oak leaves, tea, grape stems, apricots, blackcurrants, plums, grapefruit, oranges, peaches, pears, figs, raisins
There are a variety of sources of tannin available, and each source produces different characteristics and taste. Oak leaves and vine prunings, have been used in the past to add tannins, but their particular taste may be undesirable in a mead made with delicately-flavored fruit, or in a traditional mead.
The two sources of choice, for adding tannin, are grape tannin, sold as such in winemakers’ supply stores, and strong tea. Of the two, grape tannin is the more predictable since it is available in a known strength. Consisting of a reddish-brown powder, it is added to wines and meads prior to the start of fermentation – Simply add ½ teaspoon per gallon of must.
Lacking this, the winemaker may use strong brewed tea (the difficulty being, of course, that “strong” is a relative term). Strong brewed black tea may be added to the must, 1/8 to 1/5 cup per gallon.