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?