Vanilla!!!

[matrix4b]

My Vanilla Beans are IN.  Yeah, go high quality organic vanilla beans.  It only took 2 days because their packinging plant or at least head quarters are in Breakenridge, CO.  Also  I mistook my click.  I got 1/4 pounds of Taticain and 1/2 pound of Burbon vanilla beans, whole, grade A, that are about 7 to 8 inches long.  All for only $34 and that was WITH shipping.  It seams to be a good dozen or more in the 1/4 pound.  This is a LOT of vanilla beans. 

<Happy good food dance!>

That is all.  Sorry for the inturption.

Comments

Re: Just so you can be boggled too.

[matrix4b.livejournal.com]

Yes, I can. Yeast wants to eat sugar. That's it. Basically, what he is claiming is not possible under normal conditions. I have heard some people sweetening mead to make it more alcoholic, up to the tolorance level of the yeast. There are some pretty robust yeasts out there. But more than likely he is just doing a primary fermentation, Which I have found lasts about 2 weeks. What he may also be doing is putting in a LOT of yeast and extra sugar in it. Then filtering everything out of it. A big waste if you ask me. I mean you could just simply make vodka or everclear by supersaturating water with sugar and then introducing yeast and yeast energizer and nutrient and keep adding sugar as needed and stiring every other day and filtering out the sediment every 3 days. My point is what he is claiming IS physically impossible. It is also apparent to anyone that knows how yeast works. Brewers and micorbiologists types. I found on the internet a recipy for "Cheater's Mead" which is an almost instant process. Not sure how it tastes. I posted it after I found it.
Intersting and it may taste similar to mead but it is not mead. More like a honey infusion. Ever had honey infused vodka or everclear? It is good but not mead. Ok, I became a bit snobish. Ah well.
"I figured out what yeast wants to eat" and "secret is in feeding the yeast." is simply a way of avoiding divulging what way he is cheating. Ofcourse 50 proof is about 28% alcohol. Some yeasts can handle that high, barely.