Going to be finishing my first cider in the next few days when I get some time, need to back sweeten a little and add some tannins. Going to be adding cherry juice for the back sweetening, as it is a sour cherry cider, and will be kegged so hopefully if there is some secondary fermentation, there will be no bottle bombs. Question is on the added tannins. I do have powdered tannin, but I have read here that it really darkens the cider, and right now it is a clear red and I would like to keep it that way. Will tea bag method darken it less or more? And how to go about adding tannins, either powdered form or tea bags. Thanks from a first timer.