3. Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The fruit and zest may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon (2L) of water to 160 degrees F (71C) and then turn off heat. Let it steep as it cools.
I didn't do a secondary on this, no need. The steeped water and the fruit (Use a straining bag as is makes racking and clean up much easier) are all placed into the carboy/bucket. Report back on your tasting notes on this, would love more feedback.