ptsupermix
New Member
Hi there, I've recently picked up a couple of big cans of mandarin segments in light syrup( 50p a tin ).
thinking of making either a turbo cider, or wine out of them with apple juice as the base.
I want to try to keep the mandarin taste but I know it's difficult as it will ferment to dryness so might rack off after a week and then add the tins.
Any ideas?
thinking of making either a turbo cider, or wine out of them with apple juice as the base.
I want to try to keep the mandarin taste but I know it's difficult as it will ferment to dryness so might rack off after a week and then add the tins.
Any ideas?