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Reduce tannin?

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djsxxx

djsxxx

NewBee
Registered Member
Jan 18, 2016
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United kingdom
Is there anyway to reduce that tannin flavor you get from fruit in mead? Will it just age out?



Recipe overview:

Total volume 19L
Total honey 7.3Kg (added over time)
1.4Kg Raspberries
2.0Kg Strawberries + Blueberries
10g Cote des Blancs

Usual GoFerm rehydration

OG: 1.110

Fruit added @ 1.034, 4 days after pitch

Fruit removed @ 1.004, 7 days after pitch, honey added up to 1.020

@ 1.010 added honey up to 1.025, 9 days after pitch (this was today, and still has a bitter/tannin edge to it)



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Farmboyc

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Sep 2, 2015
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I wouldn't worry about it much at 9 days after pitch. The flavour will change radically over the first few months.
Patience grasshopper.
 
djsxxx

djsxxx

NewBee
Registered Member
Jan 18, 2016
212
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0
United kingdom
Farmboyc said:
I wouldn't worry about it much at 9 days after pitch. The flavour will change radically over the first few months.
Patience grasshopper.
Click to expand...
If it wasn't for the tannin I'd be drinking this now!

But yeah, just wanted to make sure that I wasn't going to be stuck with that bitter taste

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Farmboyc

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Sep 2, 2015
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I understand that egg whites can help soften a tannin bite and help with finning.
 
zpeckler

zpeckler

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Mar 7, 2014
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Newark, De
Give it time, my friend. I think things will be quite different after a few months aging.

I can't say that I have any experience with adding egg whites, but if excess tannins remain a problem then blending is always an option.
 
djsxxx

djsxxx

NewBee
Registered Member
Jan 18, 2016
212
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0
United kingdom
Yeah sorry, I should have said in original post, I know it's a very young batch, just wanted to know if tannin aged out, or if the tannins I have now will always be there.

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