“SD” at Chattacookery shares an experience adding more vodka to extracted vanilla beans:
…In my original post I noted that you can add second and third infusions of vodka to your extract until all the flavor is gone from the beans. I only recently used up my first bottle and I added extra vodka to it to see if the second infusion would take. It’s been over a month and the color is still quite weak. With a stronger initial infusion, like my newest batch, additional infusions might work better but I won’t be able to experiment with it for at least 6 months, possibly longer. But honestly, at a cost of 14 cents a bean I would rather just buy more beans and start a new batch rather than try to revitalize the old.
Regarding the vodka, I wasn’t sure which way to go. Some people say use the cheapest you can find, others say you should go for something decent. I ended up getting a very cheap bottle and slightly better quality bottle and mixing them together, though I suspect it really doesn’t matter…
Extract alcohol trial results.
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