theonetruepath
New Member
Mandarin juice in particular is ruined simply by oxidation if you let it stand for a few minutes after juicing. Or immediately if you juice it with a high speed shredder/juicer that foams it up with air. Absolutely no hope of preserving any of the pleasant flavour of mandarin beyond that. Even if you slow press it carefully, If your brew has enough oxygen to allow the yeast to grow, it has more than enough to kill mandarin flavours.
Last edited:
