He all.
I've searched the forums, and I didn't find any answers so I'll call upon the experts (to either shun me for search failure, or to bee helpful).
I'm about to start my first ever batch of mead. I have chosen Joe's Ancient Orange recipe because it is fairly quick and simple. I know the recipe says "DO NOT DEVIATE" (multiple times I might add!), but I have a friend who is allergic to tannic acid, or tannon acid or something like that (the pigment in purple grapes) and I would like to leave out the raisins.
I am assuming that the raisins aren't in the mix for any kind of flavor, but for some chemical reason that I am unaware of.
To the experts : Is it safe to simply omit the raisins and still have a nice tasting first batch? The recipe doesn't specify, but could I use white raisins instead of red?
I just don't want my first mead attempt ending with a trip to the hospital LOL
Thanks!
I've searched the forums, and I didn't find any answers so I'll call upon the experts (to either shun me for search failure, or to bee helpful).
I'm about to start my first ever batch of mead. I have chosen Joe's Ancient Orange recipe because it is fairly quick and simple. I know the recipe says "DO NOT DEVIATE" (multiple times I might add!), but I have a friend who is allergic to tannic acid, or tannon acid or something like that (the pigment in purple grapes) and I would like to leave out the raisins.
I am assuming that the raisins aren't in the mix for any kind of flavor, but for some chemical reason that I am unaware of.
To the experts : Is it safe to simply omit the raisins and still have a nice tasting first batch? The recipe doesn't specify, but could I use white raisins instead of red?
I just don't want my first mead attempt ending with a trip to the hospital LOL
Thanks!