SC - French toast?

[ChannonM@aol.com]

>I was told by the wine specialist that the sugars are converted into a
fairly
>high alcohol content (14.8) and full bodied flavour instead of sweetness.
>This might help to explain how a wine might be made from a raisin, yet, not
>result in what we modern cooks expect to be a sweet taste.
>
>It's something to give thought to.
>
>Hauviette


This seems like a very high alcohol content to me.  AFAIK, the only yeasts
that can survive in this intense an alcohol environment are the champagne
yeasts, yet you do not mention this.  Is this a lack of knowledge on my
part?

regards, Puck

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