Have 3 different mandarin styles going at present, closest I have. One is based on a Keller orange recipe, simply substituted. Started it 5 June at SG 1085, racked to secondary on 19 August SG 992. Noted it as extremely clear; good enough to bottle , mandarin colour, no mandarin smell or taste, dry, no yeast or rocket. Early days still so hope character will develop.
Of the other 2 mandarin brews, first was 10lbs/gallon (Imperial) fruit peeled and bagged with some peel included. No surprise, pith came thru initially, but has now gone 1 month later. Very clear, pale colour, slight orange tinge. Dry, but nose and palate not defined.
Second was juice only, 16kg gave 8 litres and 6 litres water added. High sugar in gradual additions has given high AV, fermented right out in 3 months. Excellant clarity and colour, rocket fading rapidly in favour of mandarin. Vanilla bean thrown in right at start, coming thru on the nose and back palate. Good mouth feel.