Ive got a few young meads in the aging process that still leaves the mouth feeling empty. Now is that Tannins that gives that effect, i also have an acid blend i havent tried out yet.
How to achieve that "mouth fullness" effect
- Thread starter McJeff
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There are several things that can help - the most important of which is age. Residual sugar, mannoproteins from lees, wine tannins, oak, glycerin, & gum arabic are all things that can be used. Some yeast are better than others at creating body too.
So i already have some power tannins. Obviously its by personal taste, but if you was to add some tannin. how much would you add per gallon and how long do you wait before adding more if needed?
I'd start around 1/4 g per gallon when using powdered tannin. A little can go a long way. Not sure how long until the flavor settles into a "final" state, but I would wait no less than 2 weeks.
Am I assuming right you meant gram? Just did some googling and there is roughly 5 grams per teaspoon. So 1/4 gram is a sprinkle!
Here's a link to an to an experiment that I conducted: Improving Mouthfeel with Oak and Acid. I have yet to conduct Round 3.
