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LoneTreeFarms · 03-08-2012, 08:56 PM

Recipe Type: All Grain
Yeast: any
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 3
Original Gravity: 1.084
Final Gravity: 1.03
IBU: -
Boiling Time (Minutes): 30-45 min
Color: pink
Primary Fermentation (# of Days & Temp): 28
Additional Fermentation: -
Secondary Fermentation (# of Days & Temp): 28
Tasting Notes: add extra peppermint extract to taste

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.