Post #161631 by Kukoae on Wed, May 25, 2005 9:01 PM

I made a batch (the 2#/2cups recipe), which produces about 1L almost exactly... I had two empty TV "Mai Tai Mix" bottles handy, so I recycled 'em for duty. Since I've kicked the Mai-Tai-Mix bucket, it seems appropriate.

I added about 1/2 tsp of Organic Vanilla extract to my batch, which was made with whatever cane sugar I had on hand: most of it was "organic" washed sugar from Trader Joe's (it's light tan in colour and has largish crystals), with some white "bleached" granulated sugar to shore it up to the 2#.

I cooked it for a good 5 minutes, and let it cool, and after 3-4 days, I'm seeing some light crystallisation already, though it's not severe enough for me to worry too much.

Clearly, this solvent/solute ratio is borderline supersaturated - why is it so? Is it to absolutely maximise the sweetening power per mL, i.e., reduce the diluting impact of the solvent?

Beachbum says this can be kept unrefrigerated. Is this true in practice?

=Kukoae=