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-   -   Candy Cane Wine (http://www.homebrewtalk.com/f79/candy-cane-wine-311418/)

LoneTreeFarms 03-08-2012 08:56 PM

Candy Cane Wine
 
For a 3gallon batch:
54 candy canes
1/8 pectic enzyme
6 cans Welch's white grape concentrate
1 tsp nutrient
1 tsp energizer
1 banana with skin, I sliced the banana

I started with an sg of 1.084, acid .60%, after it ferments to dry, stabilize and taste,there really wasn't much in the way of taste so I use about a tablespoon of McCormicks peppermint but I have found Watkins peppermint at Walmart, this is a natural extract so use this if you can find it. Start with a tsp of peppermint, taste and add more to your liking, then backsweeten, I used 24 candy canes (this will also bring out a nice pick color) and one bottle of corn syrup (corn syrup gives it a real nice mouth feel), final gravity was 1.032 BUT I added Ghirardelli 70% chococate, 2 pkgs, should be 7 oz. for 2 months., rack, let it clear and bottle.


this is a great recipe for those who were lucky enough to snag a bunch of candy canes after christmas this year!!

andrewtouron 03-08-2012 11:13 PM

Sounds good. I don't think I can find any candy canes, but I think I'll try it with the peppermint candies. I'll let you know

LoneTreeFarms 03-12-2012 02:41 PM

just racked mine onto the chocolate, we shall see how this turns out. the friend that gave me this recipe loves it!

andrewtouron 04-03-2012 03:07 PM

Just wanted to update: started my wine last weekend, and fermenting like crazy. I added some chocolate into it also. Smells great, looks like pepto bismol, tastes like peppermint. I'll upload pics later

LoneTreeFarms 04-04-2012 01:32 PM

great to hear, mine is finally starting to clear. i need to check and see if it's finished fermenting and if i need to backsweeten

dionysos 04-14-2012 07:14 PM

Quote:

Originally Posted by LoneTreeFarms
For a 3gallon batch:
54 candy canes
1/8 pectic enzyme
6 cans Welch's white grape concentrate
1 tsp nutrient
1 tsp energizer
1 banana with skin, I sliced the banana

I started with an sg of 1.084, acid .60%, after it ferments to dry, stabilize and taste,there really wasn't much in the way of taste so I use about a tablespoon of McCormicks peppermint but I have found Watkins peppermint at Walmart, this is a natural extract so use this if you can find it. Start with a tsp of peppermint, taste and add more to your liking, then backsweeten, I used 24 candy canes (this will also bring out a nice pick color) and one bottle of corn syrup (corn syrup gives it a real nice mouth feel), final gravity was 1.032 BUT I added Ghirardelli 70% chococate, 2 pkgs, should be 7 oz. for 2 months., rack, let it clear and bottle.

this is a great recipe for those who were lucky enough to snag a bunch of candy canes after christmas this year!!

what is up with the banana and chocolate? what does the banana do for the wine and when do you add the chocolate?

LoneTreeFarms 04-16-2012 02:05 PM

it's to add more flavor and mouth feel, but i skipped the banana in my current batch, once you've stabilized the wine you add the chocolate, leave it in for 2 months, i'll be racking mine off the chocolate at the end of the month.

IYAOYAS 12-16-2013 03:59 AM

So the time is coming up to make this (when you can get candy canes real cheap after Christmas) How did it turn out?

IYAOYAS 12-16-2013 03:59 AM

Quote:

Originally Posted by LoneTreeFarms (Post 3961440)
great to hear, mine is finally starting to clear. i need to check and see if it's finished fermenting and if i need to backsweeten

So the time is coming up to make this (when you can get candy canes real cheap after Christmas) How did it turn out?

IYAOYAS 12-16-2013 04:00 AM

Quote:

Originally Posted by andrewtouron (Post 3958212)
Just wanted to update: started my wine last weekend, and fermenting like crazy. I added some chocolate into it also. Smells great, looks like pepto bismol, tastes like peppermint. I'll upload pics later

So the time is coming up to make this (when you can get candy canes real cheap after Christmas) How did it turn out?


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