Originally Posted by regulatedhobbyist
So is it possible for me to clear the tannins by using additives? Should I "cover" the bitter with back sweetening? Or is it too early to tell?
You can try, but if it's just finished, it's likely to be too early.
A lot of people start making meads and wonder why it tastes bloody horrible when it's finished.....
They just define finished at the wrong time. Newly made meads, irrespective of the ingredients, often don't taste good. They often need some back sweetening, or as a minimum, some ageing (at least 6 months).
It's entirely possible that some of the bitterness will fade, or be masked with sweetener of some sort.
As for the source of the bitterness ? more probable that it's been on the fruit too long, and has come from the pips/seed. That's why it's a fools errand to blitz the fruit. Just freeze it for a week then thaw it, as that will break down the cell walls quicker, allowing the yeast to get to the sugars in the juice more readily.