inchrisin
Well-Known Member
I've got a book, Making Wild Meads and Wines and it looks like every single recipe calls for 1 1/2 C room temp orange juice. This is beyond the tablespoon of acid blend it calls for. They also call for 1/4t grape tannin in each recipe. I'm hoping to get a little information on WHY? What do OJ and grape tannin do to the profile of mead?
Cheers
Cheers