It was with much excitement (for me!) that my natural grape alcohol arrived today. A whole 20L of it! This alcohol is 190 proof and comes from the Barossa Valley in South Australia and will now replace the denatured ethanol 95PGP4 that I have been using in my perfumes to date.
I recently bought some lovely plump and gorgeous smelling organic vanilla planifolia beans from Papua New Guinea. Somewhere in my internet travels I came across the following information on tincturing vanilla beans by Steffan Arctander: coarsely chop 125 grams of beans and place in 1000 grams of 95% alcohol. I’ve adjusted the quantity to suit my needs. Here is a photo on day 1:
So now I patiently wait …. for around 6 months, giving a daily shake. When I think it is ready, I will then filter it. I am hoping that the final result will smell lovely like the Vanilla Bourbon CO2 from Madagascar that I currently use.