Question:
Dave, I once tasted a wine I was told was made with butterscotch candies dissolved in hot water and mixed into reconstituted white grape juice concentrate. It wasn’t all that bad, but I’d think the kinds of candies this would work with are limited. I’d use hard candies only. (Jack Keller, The Winemaking Home Page, http://www.geocities.com/NapaValley/1172/) Before you buy.
Response:
Last night, I just happened to have a bunch of Mike & Ike candies and about a liter of plain sugar must I had started the previous day. I’m not sure what I was thinking (I have no recollection of actually performing this bizarre act) but now I have a bottle of Mike & Ike wine. It looks like I took about a third of a cup of the candies, mooshed them, and dumped them in. The various Tropical Fruits flavors and colors averaged out to a rather intense orange color and aroma. I’ll let you know what comes of this experimental brew. -Tevildo. Before you buy.
Response:
Last night, I just happened to have a bunch of Mike & Ike candies and about a liter of plain sugar must I had started the previous day. I’m not sure what I was thinking (I have no recollection of actually performing this bizarre act) but now I have a bottle of Mike & Ike wine. It looks like I took about a third of a cup of the candies, mooshed them, and dumped them in. The various Tropical Fruits flavors and colors averaged out to a rather intense orange color and aroma. I’ll let you know what comes of this experimental brew. -Tevildo.
Just don’t bring it to the bacchanal! After all, Dionyses has some standards.
Response:
H-m-m-m! How ’bout some Hershey Kiss wine? – Hide quoted text — Show quoted text – Last night, I just happened to have a bunch of Mike & Ike candies and about a liter of plain sugar must I had started the previous day. I’m not sure what I was thinking (I have no recollection of actually performing this bizarre act) but now I have a bottle of Mike & Ike wine. It looks like I took about a third of a cup of the candies, mooshed them, and dumped them in. The various Tropical Fruits flavors and colors averaged out to a rather intense orange color and aroma. I’ll let you know what comes of this experimental brew. -Tevildo. Just don’t bring it to the bacchanal! After all, Dionyses has some standards.
Response:
In all seriousness, if I were to attempt this, I would find a bag of those little candy-corn deals, check for preservatives, then grind them up fine and add them to a pumpkin wine.
Why grind them? Wouldn’t it be easier to dissolve them it hot water, allow to cool, then add to the must? ….I do have a pumpkin wine going right now… the kind where you have the primary fermentation going right inside the pumpkin. I’m wondering how long it will be before the pumpkin falls apart–it doesn’t seem to be digesting itself or anything, just getting mooshy. It’s quite hilarious to look at. Funfunfun. -Tevildo.
And people thought my comments about candy wine were gross. Shudder. The Mad (and mildly revolted) Alchemist http://members.xoom.com/madalch
Response:
– Hide quoted text — Show quoted text – Does anyone have any good ideas on how to make wine from excess Halloween candy? Will preservatives be a problem? Soft or hard candy? Although I’m sure others in this forum have expressed horror at the thought, you may try the experiment, if only "just to show ‘em!". I think you’ll find that candy (I’m assuming that you’re talking about hard candy) may contain sorbate as a preservative- in which case, add it to an already fermenting must. The problem with Hallowe’en candy is the flavour- they add a heck of a lot of flavouring to candy so that it’s not overpowered by the sweetness. So I would recommend adding only smaller quantities of candy to a base of say, grape or apple juice and sugar. Don’t do this with a base that would normally give you an excellent wine, since experiments should be performed on something expendable. Because the flavourings used are meant to be ingested with lots of sugar, you may have to make the wine very sweet to be palatable (this advice comes from a friend of mine who made chocolate wine once- he had to add a tonne of sugar to make it as sweet as baker’s chocolate). I’m sure that caramel would give an interesting flavour….. The Mad Alchemist http://members.xoom.com/madalch
Sounds yummy. Do you have a recipe for making wine from petrol, too? 
Response:
In all seriousness, if I were to attempt this, I would find a bag of those little candy-corn deals, check for preservatives, then grind them up fine and add them to a pumpkin wine. I am not actually going to do this, of course, but I do have a pumpkin wine going right now… the kind where you have the primary fermentation going right inside the pumpkin. I’m wondering how long it will be before the pumpkin falls apart–it doesn’t seem to be digesting itself or anything, just getting mooshy. It’s quite hilarious to look at. Funfunfun. -Tevildo. Before you buy.
Response:
Does anyone have any good ideas on how to make wine from excess Halloween candy? Will preservatives be a problem? Soft or hard candy? Help!!
Throw the candy out. Buy a nice bottle of Beaujolais.
Response:
don’t listen to him. send me the candy.then go buy the bottle of wine. <A HREF="http://www.geocities.com/NapaValley/Vineyard/1762/index.html" PAUL’S WORLD</A Winemaking recipes- Home Winemakers webring & <A HREF="http://clubs.yahoo.com/clubs/redwine"Yahoo! Clubs – redwine</A
Response:
Does anyone have any good ideas on how to make wine from excess Halloween candy? Will preservatives be a problem? Soft or hard candy?
Although I’m sure others in this forum have expressed horror at the thought, you may try the experiment, if only "just to show ‘em!". I think you’ll find that candy (I’m assuming that you’re talking about hard candy) may contain sorbate as a preservative- in which case, add it to an already fermenting must. The problem with Hallowe’en candy is the flavour- they add a heck of a lot of flavouring to candy so that it’s not overpowered by the sweetness. So I would recommend adding only smaller quantities of candy to a base of say, grape or apple juice and sugar. Don’t do this with a base that would normally give you an excellent wine, since experiments should be performed on something expendable. Because the flavourings used are meant to be ingested with lots of sugar, you may have to make the wine very sweet to be palatable (this advice comes from a friend of mine who made chocolate wine once- he had to add a tonne of sugar to make it as sweet as baker’s chocolate). I’m sure that caramel would give an interesting flavour….. The Mad Alchemist http://members.xoom.com/madalch
Response:
Does anyone have any good ideas on how to make wine from excess Halloween candy? Will preservatives be a problem? Soft or hard candy? Help!!
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