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Old 02-25-2010, 03:28 AM   #1
1Brotherbill
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Oct 2009
Anoka MN
Posts: 54


How much fermentalble material is in a vanilla bean? I put one vanilla bean in the secondary of one of my batches and I noticed today that the yeasties are going crazy on the vanilla bean parts.



 
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Old 02-25-2010, 06:02 PM   #2
TheRabidKumquat
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Dec 2009
Mt. Greenwood, Chicago
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It could be that the yeast are just attaching themselves onto it



 
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Old 02-25-2010, 07:33 PM   #3
Bush_84
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Jan 2010
Minnesota
Posts: 237
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Anybody know the bean to gal of mead ratio? (sorry this doesn't answer the OP question, but I thought it related enough to ask)
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Old 02-25-2010, 08:26 PM   #4
TheRabidKumquat
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Dec 2009
Mt. Greenwood, Chicago
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Would depend on how much vanilla presence you'd want. I usually see recipes calling for 1 or 2 beans. How much exposure time will also affect the flavor extraction.

 
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Old 02-26-2010, 08:29 PM   #5
Tusch
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Nov 2007
Spring Valley, Ohio
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Do one or two beans split and scraped per gallon and than taste it as it goes. When it reaches a level you like rack off the beans. Keep in mind that the vanilla will mellow and blend even more than many other spices so you may want to "over-vanilla" and let it age out.
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Old 03-09-2010, 01:29 PM   #6
TobaVanilla
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Mar 2010
Jakarta
Posts: 2

Average yeast content in vanilla beans is about 10, cfu/gr, depending on the type of curing process, yeast content can vary from one to another. When vanilla beans are processed using a natural fermentation, sun curing, wrapped in a plastic bag and dried out in the sun, it will result a low yeast content. Some vanilla beans processor have a different way of fermenting the beans. To know more of how vanilla beans processed from the very beginningn please visit our website: www.tobavanilla.com or our blog: http://tobavanillabeans.blogspot.com/ should you have further questions, please feel free to email me: [email protected]



 
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