Very low acidic mandarin oranges

I have some very very sweet mandarin oranges which are almost overly ripe, not quite though.

I am wondering if anyone has advice for making a mead with these. I have 10lbs and would make 5 gallons of mead.

I have heard oranges can be too acidic but these are very mild.

should have posted in teh mead forum. whoops.

I'd add the juice & maybe even some pulp to a standard show mead that was clear & in tertiary. Citrus is too acidic to get a good fermentation going, tho there are recipes for doing so. I'd leave the rind/zest out of it to avoid bitterness. If the mead is done & clear when you add the juice, odds are that it will sweeten a little without worry of restarting a fermentation. You could always cold crash prior to adding the fruit to be sure. That's my 2 cents worth. Regards, GF.

EDIT: Orange blossom honey would make this really pop!