I recently made a BOMM with African wild honey. The honey has lost of flavor and depth, the mead, not so much. It is kind of flat and tasteless. I recently purchased some tannin and acid blend, but I don't know how or when to use them. I was planning on bottling my BOMM this weekend. I was going to sorbate and back sweeten to about 1010 with the same honey, and would like to use the tannin and acid blend to add depth and character. Any thoughts would be greatly appreciated.