Comments on: Make Vanilla Extract

By: Paul

Paul — Sat, 04 Feb 2012 17:22:07 +0000

I started my batch around the 1st of the year and the color is darkening and smells like vanilla when I shake it up. I choose not to slit the beans rather just cut them in half and put them in the jar that way. Maybe that was a poor choice I made but time will tell. I plan to open it up and try it around the first of April which will give it 3 months to brew.

By: Nemleu

Nemleu — Fri, 03 Feb 2012 10:45:18 +0000

I just made 1 cup using 3 beans. I can hardly wait! I brew beer, and adding my own vanilla extract to my vanilla bourbon imperial porter will be awesome!

By: Georgie

Georgie — Fri, 03 Feb 2012 02:45:38 +0000

I just finished making a batch of vanilla extract using extract grade beans from Saffron and Vanilla in San Francisco. The beans were very nice and they were shipped quickly.I was very pleased with the bean quality and the service. I did call them on the telephone and they were most helpful.

By: fred

fred — Wed, 01 Feb 2012 02:10:07 +0000

DON’T use grade A beans! There is too much oil in them. Get good quality Grade B, they are not oily and have more flavor per pound than grade A.

By: diana

diana — Tue, 03 Jan 2012 16:56:51 +0000

I saw a great deal on ebay for Grade A beans (they didn’t specify country of origin – I asked and am waiting for answer).

Are these OK for extraction making?

I just started a batch and this whole thing is very exciting.

By: diana

diana — Tue, 03 Jan 2012 16:36:44 +0000

@angela,

“I was told by homesteading friend that diy vanilla, much like sourdough starter, could be added to as you use up your vanilla.”

I’m very new to this, and no expert, but I think this is a bad idea. I considered it, and I know that Ina Garten has a bottle of replenished vanilla for 20 years. But I think it’s a bad idea because you’ll mess up your proportions, unless you are very careful. I think it might be an OK idea if you’ve used up clearly half the bottle, then add more vanilla beans in the proportions that Ian has suggested. So, if you add four more ounces of vodka, add 3 more vanilla beans. That might work.

But, why not just make more vanilla on a rolling basis? I think that way you have control over proportions.

JMO.

By: nru

nru — Fri, 30 Dec 2011 12:12:50 +0000

Leslie,

Thank you for the tip About Vanilla Saffon Imports on Valencia Street in San Francisco. Juan has been so helpful answering my questions as he was in Mexico looking checking out his vanilla crop. On my next trip to CA I will be strolling on Valencia Street for sure!!! I am definitely putting an order in with Juan.

NRU

By: Jen

Jen — Wed, 28 Dec 2011 22:30:27 +0000

@nru: I made all 3 batches of my extract in clear mason jars. The batch made using the extract grade beans ended up getting split up into 3 different dark blue bottles (2 for gifts, 1 to keep & use). 2 2oz bottles were filled with extract, caviar & beans from the original batch + some fresh beans & caviar (don’t know why I thought to do that – to give it more vanilla-y flavor).

That left me 4oz left over, from an 8oz batch for the 3rd bottle. Turned out, I’d bought an 8oz bottle, NOT a 4oz bottle like I’d thought. So, I put as much of the extract, beans & caviar from the original batch as I could into the 4oz bottle, added some fresh beans & caviar, and topped off with an additional 4oz of vodka to fill the bottle.

For the first week, I routinely shook up all three bottles (the 2 2oz bottles & my 8oz bottle) to mix the newer beans & caviar … and then after a couple of weeks, started using it in my baking.

It’s seriously the best vanilla I’ve ever used.

By: Nancy

Nancy — Tue, 27 Dec 2011 16:15:32 +0000

Just finished pouring off a quart of vanilla extract made from ebay beans that were dry. The extract did turnout good. Had mixed Tahitian and Madagascar beans. Yesterday was cleaning out the pantry and found 3 bottles different bottles of alcohol with 3 to 5 inches in each bottle. Appleton Estates Jamacia Rum, Wild Turkey, and American Honey. So divided the beans and caviar between the three and we will see how it tastes in a month or so. E=Waht other interesting liquors have others used that turned out well? Thanks.

By: nru

nru — Tue, 27 Dec 2011 11:05:44 +0000

I have been using my vanilla that I made last year. I have one other bottle left. I am almost finished with my first bottle . Do I add more vodka and let it sit for another year??? I bake a lot And am dreading having to buy from the store! I also used a glass bottle . Where can I find dark bottles?

I loved the clear directions. I know I did not scoop out the caviar… just slit the beans.

I will definitely order f om the San Francisco store. Thanks for the tip.

By: tim

tim — Wed, 21 Dec 2011 23:34:42 +0000

Is there any way to take the alcohol out of the sulution after you made the extract? like possibly letting the alcohol evaporate off, to concentrate it even further?

By: Jen

Jen — Wed, 21 Dec 2011 04:33:18 +0000

I believe the oily film you’re seeing is due to the higher water content in grade A beans. I’ve made 3 batches of extract thus far, all using 3 different types of beans, and all made in clear mason jars – the 2 using grade A beans both have the oily film on top (no mold or spores, however), which integrates back into the extract when shaken.

That said, the grade B beans (which were very dry, brittle, and really difficult to cut up, let alone scrape the caviar out of), have made for a MUCH better extract. It’s what I’ve doled out for Christmas presents this year. When I poured the extract from the mason jar into the dark blue bottles I’m gifting, I used some of the beans from the original batch, and added “fresh” beans to the mix. I did 2 2-oz bottles, and had 4oz left over – which was poured into a 8oz bottle, with more “fresh” beans, and then topped off with more vodka, to fill the bottle. Divine.

If you’re showing mold, as much as I hate to say it, it’s probably best to scrap the batch.

By: Janice MacDonald

Janice MacDonald — Tue, 20 Dec 2011 00:16:41 +0000

Is it common for the vanilla to have a slight skunky odor before the end of the six month fermenting period? Thank you.

By: Li

Li — Fri, 16 Dec 2011 06:50:50 +0000

Shellie– we must have purchased the same vanilla beans on eBay. I started in October, and have an oily film near the top of my jars. Yuck. I don’t have the ‘spores’ but have the oily film. The beans didn’t smell very ‘vanilla-ey’ to me. Yes, have about $30 in vanilla beans and $50+ in vodka invested too. My first time as well! Thanks for any comments from the experts! Happy holidays!

By: Angela

Angela — Tue, 06 Dec 2011 05:25:40 +0000

I was told by homesteading friend that diy vanilla, much like sourdough starter, could be added to as you use up your vanilla. That is, you could drain off half your extract, top up your container with more alcohol and reuse the same beans. She said the beans could be reused for up to two years. This sounds too good to be true. Thoughts?

By: Shellie

Shellie — Mon, 05 Dec 2011 19:27:10 +0000

I wish I could add a picture! I started my vanilla in early oct. and it is still only slightly tan (like a diluted ice tea color).
I used clear glass jars, but have stored them in a cool dark place.
I used the highest quality beans from “vanilla products USA” on eBay. The beans were vacuum sealed & very moist when I opened them.
Here is what has gone wrong-
1. There is an oily film on jar that you can see since the glass is clear.
2. There are white specs floating, and what looks to be fuzzy mold growing on the cut side of the beans.
3. In addition to the “spore-like” floating pieces, there is a white cloudy color that settles toward the top, I can see it when holding it toward light before I shake it.

I see the recommendation for filtering, but I’m concerned this isn’t safe??

I have $50 of vodka & $20 in beans at stake!

By: Dana

Dana — Tue, 29 Nov 2011 23:47:08 +0000

I have recipes that require the seeds from the vanilla bean. Can I scrap out the seeds and save them for my recipes? If so, how long will they last and how do i save them?

By: Karen

Karen — Sat, 19 Nov 2011 05:03:47 +0000

hi, my vanilla experiment smelled wonderful 1-3 wks into the project now the sweet smell is gone and it has a acrid – unvanillaish smell.I have it in 1plastic and 1gass bottle and they both have lost the woderful aroma.Please let me know cause i bot 55 dollars worth of beans and dont want this to go bad

By: Jen

Jen — Fri, 18 Nov 2011 03:48:11 +0000

@marlo I’m “brewing” mine in clear mason jars, also stored in my cabinet. I haven’t noticed any difference in flavor (mostly, I wanted to be able to see if anything went wrong). Before I give it out as gifts, I’m going to transfer it to dark blue bottles.

By: Leslie

Leslie — Sat, 12 Nov 2011 16:01:37 +0000

Anyone looking for excellent quality beans at a great price from a vanilla bean direct importer that sells also to the individual consumer at wholesale prices – here’s a tip from my hometown San Francisco: Vanilla Saffron Imports on Valencia Street. They’ve been selling online for many years, Juan the owner is absolutely committed to providing top quality and because he wants consumers to understand vanilla and saffron, he sells to the consumer also at the best prices you can ever get as a non-commercial buyer. Google the name, you’ll get the website. He’s been in business 30 years and imports 125 metric tons per year, but he will still sometimes answer the phone! You can ask any questions by email or direct plus you will learn so much from his website. You can buy large or small quantities of various types of beans. He also makes and offers superior extracts and pastes including all organic. He has all lab testing reports on file to back up his quality. A true gem of a company. When I spoke to him on the phone he told me how to make extract from beans, even though he sells extract! A true gem of a person.

By: marlo

marlo — Thu, 10 Nov 2011 05:58:15 +0000

I have several clear glass bottles that are the perfect size to make vanilla extract. I want to give them as gifts. I am wondering if it is ok to use the cler glass bottles instead of the dark brown ones. I figure most of the extracts will be kept in a cupboard or pantry which is dark and protected from light. I love this website, very informative.

By: ian

ian — Mon, 31 Oct 2011 17:07:36 +0000

@Jen – Don’t wait! Give it a try now :) You can taste it mature, and it’s certainly ready to go now.

By: Jen

Jen — Mon, 31 Oct 2011 16:46:47 +0000

I have 3 different extracts going right now, all using locally (to me) produced vodka and beans from Amadeus Trading Company: 1 8oz jar using Uganda Gold (10 grade-A beans), 1 12oz jar using the extract grade beans (I didn’t measure how many beans or the weight, but I put in the majority of 1/4lb of vanilla beans), and 1 10oz jar using 2oz (12 beans) of their grade-A PNG beans. The first 2 jars are about a week apart on start date, and the third I just started last week.

Since I do bake (a lot), I had to purchase some commercially available vanilla extract, until the homemade varieties are ready. So far, the 12oz jar seems to smell about the same as the 2oz bottle of commercially available extract – and it’s about 2 months along. I’m really looking forward to actually using these extracts, and seeing which ones I like the best.

And to share, I am vaguely blogging about it: http://vanillification.tumblr.com/ although not in the detail I’ve seen in other blogs (or even here). It’s more for my own reference, but has pictures.

By: ian

ian — Wed, 26 Oct 2011 21:26:40 +0000

@sb – Perfect, use it!

By: Sb

Sb — Wed, 26 Oct 2011 19:40:22 +0000

I made vanilla extract last year, in October. We moved and I forgot about it and just found it, still in the vodka bottle. Is it still good? Too strong?

By: ian

ian — Tue, 25 Oct 2011 05:58:58 +0000

For two fold use twice the FDA-required beans or more. 1 bean per 3/4cup will never give you anything close to real vanilla extract…

By: Tatoosh

Tatoosh — Tue, 25 Oct 2011 03:10:54 +0000

How to make a two fold concentration? I will make vanilla extract using your method and I will also try the Cooks Illustrated method which purports to produce a vanilla extract equivalent to McCormicks pure vanilla extract in about 1 week by heating the vodka prior to combining. Their recipe only calls for one (1) bean per 3/4 cup of vodka.

I will try your version and theirs. I don’t mind waiting, I just want to produce a superior product. I have bakers who want some too, and if I could reliably produce the double strength, I know they would love that.

I will make my first try from mostly Madagascar extract grade beans and some Tahitian extract grade beans. I hope to get Indonesian vanilla beans soon and try those for an extract that is for baking primarily.

I very much appreciate you sharing your experience and expertise. Thank you!

By: Niyousha

Niyousha — Sat, 22 Oct 2011 16:50:10 +0000

Hi, I have researched the net for alcohol free vanilla and some recipe’s call for vegetable glycerin. Has anyone tried that? Any feedback?
Thanks

By: Pennie

Pennie — Wed, 12 Oct 2011 13:03:39 +0000

I read on another site to warm the alcohol. Not to a boil just warm it then add the beans and it speeds up the process. Any ideas on this. I would like to start some now for Christmas gifts. Any comments appreciated.

By: Lisa

Lisa — Wed, 05 Oct 2011 02:43:14 +0000

I have seen in some blogs to add sugar or corn syrup, but most do not.
I was thinking of adding honey. Do you think this is a good or bad idea?

I bought both Madagascar and Tahitian beans and used some in one jar and the other kind in one jar and mixed the two in another jar. Also used vodka in one (with each kind of bean) and rum in one (with each kind of bean) and also with bourbon. I guess you could say I am experimenting. It seams that everyone I read has a different idea of which one is best. I decided to just see which one I liked best.