I have a peach mel that was pitched on 8/6/05. I have made very few melomels with light fruit so, I am not in the practiced of adding tannin. Giving it some thought however, I immagine the lighter fruit mead could benefit from the addition of tannin. I did not think to add any when adding nutrients. Is there any harm in adding it now? Is it better to wait until post fermentation like with acid?
Greenblood
Greenblood