I made a couple gallons of cider using recipe variation and different yeast with my brewing club in October. One was made with whole, unpasteurized cider + apple mash. That one tastes great. The others were made with just cider, no mash and they are lacking comparatively. So, my buddy gave me same grape tannin to add with the assumption that this will improve the flavor of the no mash cider. It has instructions on how much to add: 1/8-1/4 tsp per gallon. Has anyone used grape tannin for cider here? Do you think that I'm tasting too early and should wait another month or two before I try to add tannin? Finally, this stuff has a really dark color and I'm worried that it is going to make my cider brown. Any opinions?