Overfiend wrote:
> Here's something bizzare I heard today.
>
> I was at my local homebrew store, and the woman there said that a man who
> bought from there regularly filled the bottom half-inch of his gallon
> fermenter with peanuts, 500g sugar, high alcohol gervin yeast and let it
> ferment for a month. Apparently this makes neat alcohol which he adds spirit
> concentrates to (vodka, scotch etc)
>
> I'm not planning to make it in a hurry (not so good when you have a couple
> of friends with nut allergies), but is that possible? How is it possible?
> Are there any advantages to making it that way?
>
> It roused my curiosity, I didn't think nuts had much, if any, sugar in them.
>
> Paul

You said he added 500g of sugar...I'm guessing this is where the sugar
comes from. ;-)

If you meant that peanuts don't have much water, chances are he adds
some--I doubt that the yeast will ferment powdered sugar sitting on top
of peanuts...especially since yeast needs to be re-hydrated before it
will do anything.

The fermentation will extract and produce flavour, colour, and aroma
compounds from the peanuts as it ferments the sugar, which he then
fortifies...interesting...I'd try it ! :-D