Ah, a fellow Kiwi. Kia ora. I would leave it until bottling time. Say, early Summer or December and if it is still foul then try aeration. Being in NZ you can always distil it.
We have been blessed this Winter by a plentiful supply of cheap mandarins. My own effort is only 4 weeks old and seems to be OK. The fruit was cold-pressed whole and the juice used undiluted with nothing added except sugar and yeast.
Edit: some notes
The juice was a bit acid and slightly bitter from the skins. I can use calcium carbonate to ameliorate the citric acid, if necessary, but the bitterness, if it doesn't go away, may be a 'feature' not a fault. The juice was quite difficult to start fermenting. I got an aliquot going by blending it with some fermenting kiwifruit pulp filtered off a batch of kiwi wine. It finally took off and, in spite of the Wintry cold, it is currently bubbling every 5 seconds.