tinned mandarin segment wine or tc?

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ptsupermix

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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?
 
I've heard people add some seville oranges or marmalade maybe as mandarins are a bit bland on their own.

here is one
3 312g tins of mandarins
6 oranges rind and juice
500g sultanas
1 kilo sugar
 
I have 2 DJs of the above recipe on the go at the moment, to early to comment though, Dave
 
2gl on the go.
Oranges boiled in apple juice, 2 bramley apples grated, cooled, zest ed and juiced .
1/3 bottle of polish orange syrup, topped up with apple juice to 1.5 gallon, 6tbag brew, 2tsp bentontite , 2tsp pectolase, 2tsp glycerine, 2tsp nutrient, 1tsp citric acid.
Going to ferment for a while then ad large tin of mandarin segments in syrup and more applejuice :)
 
This has turned out to be one of the worst wines for sediment so far, its my own fault though, I blitzed the sultanas to extract as much sugar/juice as possible and what with the mandarin segments I lost about 1ltr per DJ. I ended up with a full DJ and 3 wine bottles with loose fitting tops and a bit left over for quality control:), how I am going to rerack the 3 bottles is anyones guess, Dave
 
Dave, I used to add sultanas or raisins for body to wines but did the same as you and blitzed them then ended with loads of sediment.
I'm trying a different aporoach by using glycerine.
Pt
 
You only need to roughly chop them just to open the goodness inside to the yeast, then they can easily be strained off.
 
Still can't do it, it says enter url?

20160315_194055.jpg
 

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