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Old 11-28-2009, 09:44 PM   #1
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Default High Tannins - black tea mead

I decided randomy to make an english breakfast tea mead, and in the end, all it tastes like is sort of a sour puckering feeling that I assume is tannins from the tea.

Ok, so a bit of a mistake, but it's still young - only a month and a half or so.

I'm planning on aging a few more months in the carboy before I even think of worrying about it, but to be prepared - what are some methods to combat this?

It's only slightly dryer than I wanted it, so I will likely backsweeten. Should that balance it out a little?

What else should I be thinking of?

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Old 11-29-2009, 09:33 PM   #2
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Sorry, I don't have much to offer, but could you post your recipe? I've been thinking of doing a tea mead for a while and haven't gotten around to it.

Do you think you used too much tea?

Thanks,

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Old 11-29-2009, 09:53 PM   #3
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I steeped 20 bags of english breakfast tea and 20 bags of regular lipton tea in ~2.5g of water. Once i took the bags out and let the water cool to about 130 or so, I put in 12# of honey and mixed, then topped up to ~5g with some cool water.

I think I used 1118 yeast, but it could be cotes de blanc, I don't remember which one I used for this mead since I did 3 that day.

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Old 11-30-2009, 12:35 AM   #4
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you left the tea in for the whole time?? go leave a tea bag in water for a week then taste it...... you should have made tea.. and added it in. or left the tea bags in for like a day MAX... and i should have told you this, since I was there when you made it... ooops!

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Old 11-30-2009, 03:11 AM   #5
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the tea bags were in for like 10-15 minutes. and you weren't even here.

douche.

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Old 11-30-2009, 11:23 AM   #6
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o rly? then it must be oxydation

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Old 11-30-2009, 12:12 PM   #7
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I've never used tea, but I've added powdered tannin as well as oak and in a year or two, the tannins mellowed considerably. I would assume the same would be true of the tea, but of course I could be wrong.

I think it should be much better in 6 months, and sweetened might help appreciably.

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