Aussiedistiller, Home Distilling, Moonshine, Home Brew

Had a great crop of mandarins this year.
Bulk have gone into the freezer for use throughout the year (including cooking - muffins yum!) but here is my experiment:

Peeled 12 mandarins and separated into segments. Those segments I then broke into half to expose the inner flesh.

Into 1 litre of 95% neutral went all those segments and left them for 5 days.

Turned into a glorious rich orange colour.

Strained and diluted to 40%.

Produced a great product either straight on ice or with a mixer. (The segments make a great dessert with icecream)

Very Happy and can do many more from the frozen supply!

hope ur not wasting the peel!!
soak the zest in spirit, add some sugar, delicious!

Also just got given a heap of mandarins :D

So have zest of 5 sitting in 100mls 96% neutral, sliced segments of two sitting in 100mls 96% neutral, and sliced segments of 3 or so sitting in 60%.

Plan is to do the first two with the stevia method, and the last one as a G dropper.

Let you know how it goes :handgestures-thumbupleft:

Anymore updates on the above fellas?

It is something i want to try, as the Mandarin has a lot of flavour
Plus i love them.

I was thinking of thin peeling them the way you do for Lemonchello, but i didn't think they would peel that well, given the floppy skin.
I like the idea with the segments though

Im going to give the first post a try
But interested to hear from anyone that has used the peel also.

Probably need to take the zest off the tighter akinned ones.
Afourer is one.
I don't think an imperial will hold together, but it might if you are gentle.

Well, the loose skinned Imperial Mandarin zest just fine, even easier than a lemon in fact.
So much oil in their skins!

Not sure if i should make a Zest and Flesh soaking or the just the Zest.

Its all smelling so good!

Zest will give you the idea of mandarins.
Flesh will give you the taste.