LoneTreeFarms
Well-Known Member
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!!
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!!