Any advice on adding Mandarin orange peel to a fire-roasted green pasilla ferment? How much, when or if to remove, etc. IPA's use tangerine etc. peel in their mash during the boiling stage, but I don't "cook" any of my ferments before fermentation.
Wondering about Mandarin rind in a fermented roasted green pasilla sauce. How much is too much? Discard all rind after ferment? Leave a bit to include in mash?