Help me make best use of my citrus

[Stressbaby]

I have several containerized citrus trees and I'd like to make some wine from the fruit. I've already made a gallon of persian lime and a gallon of calamondin, pretty much straight up. What I have left is 4 cups of juice from about 20 satsuma tangerines, about 8 Valencia oranges, and some kumquats.

What I don't know is how far I can safely stretch the fruit I have left.

Winemaker magazine has this recipe which only uses 1 pint of tangerine juice per gallon. I could make 2 gal of that plus this recipe from Jack Keller with the oranges and end up with 3 gallons altogether.

On the other hand, if follow this recipe from Jack Keller, I would use all my oranges plus the tangerine juice all for just one gallon.

I don't want the wine to be too thin or flavorless but I would like to stretch the fruit and juice I have as much as I can. Thoughts?

 

[Stressbaby]

Well for the tangerines, I went with a variation of the WineMaker magazine recipe, but for 1 gal I added 2 bananas (boiled, strained), 6 calamondins, 1/8t tannin, and cut the sugar back to 2.25#. pH started surprisingly high (4.0) so added 1t acid blend. Pitched the yeast this morning.

I tasted a Valencia, and they aren't ripe yet, so I'll wait a bit and then use the Keller Orange(2) recipe.