lol, all i wanted was a gallon batch but after adding 54 canes and got a high sg, i ended up with a 3 gallon batch.
I found the post on where I posted what I did, here it is:
for a 3 gallon batch
54 candy canes, 6 cans of Welch's white grape concentrate, 1 tsp of nutrient, 1 tsp of energizer, one banana. sg 1.080, fermented to .995. stabilized, left it sit a day, added 24 candy canes as an fpac. The color prior to backsweetening was a faded pink, it is now a deep pink color, very pretty. The 24 canes brought the sg to 1.002, added 2 cups of sugar, sg is now 1.010. The flavor came out some more but still not as strong as I wanted, so I added .25 oz of McCormick's peppermint extract. OMG, this stuff is like eating a candy cane! I need to check the acid in it and it is a little on the thin side. I'll check acid first and adjust if needed, then taste and if still on the thin side, I'll add a bottle of corn syrup.
Once I get this all done and liking where the wine is at, I will then divide into 3 one gallon batches, one batch is going to get chocolate. The other two will just sit to see how the chocolate one comes out and just maybe one or both will get that.
I ended up adding a bottle of corn syrup when I backsweeten and this gave it a real good mouth feel and I ended making the whole batch with chocolate in it. If you like peppermint, you will love this wine.