I just recieved my scoresheets from NHC '12 regarding my sack, semi-sweet, Trad. Mead, I scored a 38, first round and 32in the secon. This was my first mead and I was very happy with how it turned out. In no way am I arguing the comments I think they are spot on but, I had comments regarding the dryness of the mead and tannins. I did try to dry the mead out so that it would not be too sweet as other homebrewed examples I had were too sweet for my preference.
My question is where would tannins come from? When I think tannins, grape skins come to mind but I did not add these.
Thanks, just looking to make better mead.