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Keln
06-19-2006, 04:24 PM
I was wondering, when adding tea leaves to a basic mead recipe for tannin, how do you prepare the dry leaves? I mean, how do you prevent contamination? Do you just make tea with them by boiling and add the tea, or do you simply add the leaves in the grain bag and hope for the best?

lostnbronx
06-19-2006, 04:37 PM
Keln,

You'll want to make a strong tea of whatever variety you like in advance, and add it to taste -- probably in primary, in order to have the tannins present during fermentation. Tannin adds astringency, yes, but it plays other important roles too.

-David