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Anyone out there tried either Tupelo honey or orange honey for mead? Too subtle for the flavors lasting through the fermentation?

I am a newbie with using juices and fruits for fermentation (not entirely with kits and concentrates). I currently have a 6 gal. batch of grapefruit wine in the primary and fermenting. Due to poor recipe directions I've switched to ECKraus's suggestions for finishing. They call for tannin...