Anyone ever make a wine from satsumas? (a type of orange simalr to a tangerine) If so, how did it turn out? I have a bunch that are going to go bad soon if I don't do something with them rather quickly. I have searched high and low but have yet to come across a specific satsuma recipe so that begs the question, WHY??? Is it due to the high citric acid content, and if so, can't that be adjusted or modified? Jack Keller has a couple of recipes for orange wine so I will proably use that as a guideline but if I am totally wasting my time here please let me know! I was thinking about juicing them, adjusting the acid level if needed and then adding sugar etc. until I get a S.G in the 1.09-1.10 range and just giving it a go. What do you guys think? Thanks in advance!!!