This might do it is not Mandarin but see for your self Orange Wine, Fresh (5 Gallons)
45 - Oranges 2? Pints White Grape Concentrate or 5 Pounds Light Raisins 30 Pints Water 12? Pounds Sugar 5 Teaspoons Nutrient 5Campden, crushed
1 Package Wine YeastMETHOD:
Juice oranges like Temples work the best. Scrape the rind of 2 oranges. Discard the bitter white pith and peels. 1. Using nylon straining bag, separate orange segments, squeeze juice into primary fermenter. Keeping all pulp and rind in bag (add in chopped raisins, if used), tie top, and place in primary. 2. Add sugar, pour over water (warm) and stir in all other ingredients EXCEPT yeast. Cover primary. 3. After 24 hours, add yeast. Cover primary. 4. Stir daily, check Specific Gravity, and press pulp lightly to aid juice extraction. 5. When ferment reaches S.G. of 1.040 (about 3 to 5 days) strain juice from bag. Siphon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock. 6. When ferment is complete (S.G. has reached 1.000-- after 3 weeks) siphon off sediment into clean 5 gallon glass carboy secondary. Reattach airlock. 7. To aid clearing siphon again in 2 months and again if necessary before bottling.
NOTE:
To sweeten wine, at bottling add 2? tsp. Stabilizer, then stir in 1? to 2? lbs. dissolved sugar per 5 gallons.