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2:05 pm
October 5, 2008
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Well, I'm about to use up the last of my vanilla extract. I made it a couple of years ago so it's time to make some more.
I bought a pound of madagascar organic vanilla beans. I believe I counted out enough beans for 48 8 oz. bottles with 6 beans each. I chose grade B extract beans as they have less moisture and more intense flavor per bean..not to mention you get more per pound.
Next, I'll get 6 half gallons of vodka and pour into empty glass bottles I got from the brewing store.
Each bean will be sliced down the middle, leaving the end bits intact, and about 5-6 beans placed in each bottle, then topped with vodka.
They then sit in a cool, dark place, being shook every few days till they turn to beautiful dark amber organic vanilla extract! 
Now! I'm totally open to suggestions! What grade of vodka should I get? I'm not a drinker so I don't know the difference. Would cheap vodka be okay? Should I shoot for middle of the road?
2:57 pm
November 4, 2009
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When making herbal extracts, I always use 100 proof vodka because 100 proof means that the vodka is 50% water and 50% ethanol. Ethanol is a wonderful solvent and flavor extractor and if the vodka is too low a proof, like 80 proof, some of the flavor componants that dissolve in ethanol will be left behind in the beans if you use a lower proof, making for a less-flavorful extract. That said, I don't think the vodka needs to be expensive. Good vodkas are distilled for smoothness, which doesn't matter much when making vanilla. Of course, 80 proof will work, too, but might not give you the most bang from your vanilla beans.
7:46 pm
May 23, 2009
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Mine's been sitting for about 2 months. I bought some cute little amber bottles to put it in. I'm going to let it sit until Christmas and then give some of it away as gifts.
10:08 pm
October 17, 2008
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I use the medium priced…not super cheap but NOT the expensive either. Popov (I think? — I'm not a vodka drinker, only a vanilla maker) makes a 100 proof that isn't expensive. I would make it in the big bottle, then pour into the smaller bottles after it's "brewed". Much easier to shake fewer jugs :)
7:05 am
August 30, 2008
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Bourbon works great too…. 
I use narrow opening qt. jars… works great! If I make it for gifts, I pour the vanilla into jelly jars, with a couple of beans. You can tie ribbon around it, etc.
7:23 am
June 2, 2010
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How many beans do you suggest using for a quart of Vodka? I've never made vanilla before so I'm looking forward to trying this.
8:19 am
October 5, 2008
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Kelly,
I normally use 5-6 beans that have been split up the middle, leaving about 1/2 an inch towards the ends intact. That would go to 8 ounces of vodka. So for a quart (which is a LOT LOT LOT of extract) you would need to use 20 beans.
So far my biggest challenge has been finding small glass bottles. I finally got some 8.5 oz. with free shipping on amazon but had to pay almost $2 each. Not what I was wanting to do…but I'll be looking for more Brewing supply houses in my city.
My friend found some vodka at her army base PX for a decent price so we're almost ready to go!
9:10 am
June 2, 2010
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Miss Dana,
Thanks for the help. I'm planning on giving homemade vanilla as Christmas gifts this year. So I'd like to make sure this is really good and tasty. I appreciate your help. Love this group.
9:17 am
August 30, 2008
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I know Suzanne had an article on the making of vanilla a long while back, but, wouldn't this make a great post/submission on the FB Blog?
10:29 am
June 2, 2010
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CATRAY44 said:
I know Suzanne had an article on the making of vanilla a long while back, but, wouldn't this make a great post/submission on the FB Blog?
CATRAY44,
I can't wait to read your post! :)
10:30 am
August 30, 2008
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I meant Dana, lol.
10:30 am
August 30, 2008
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I meant Dana, lol.
10:58 am
March 4, 2010
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CATRAY44 said:
Bourbon works great too….
I use narrow opening qt. jars… works great! If I make it for gifts, I pour the vanilla into jelly jars, with a couple of beans. You can tie ribbon around it, etc.
So, I was wondering, if bourbon works great as well, would the recipe differ any from the vodka one?
My aunt gave me a taste of her homemade vanilla extract in some whipped cream on Sunday. I have to say, I have wanted to try making it for many years, but have never set foot in a liquor store…so it is kind of hard to get that recipe made. Maybe I'll have to make my first visit there to get some. I really enjoyed the whipped cream. It's flavor was so rich.
You can use this method to make orange and lemon extracts as well. I would like to know how many kinds of extracts could be made this way…I bet peppermint, spearmint and many of the others can be made this way. Has anyone tried doing any other extracts?
My aunt also said that this is also the method to make tinctures. She said that she has make some this way in the past.
11:02 am
March 4, 2010
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Miss Dana, did you get your organic Madagascar vanilla beans online or from somewhere else? Does anyone have a good (reliable, not too pricey incl. shipping) source for these?
6:12 pm
August 20, 2010
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I bought 10 Bourbon vanilla beans at beanilla.com for $8.99. The shipping (USPS) will vary depending on where you live, but since Beanilla and I are both in Michigan, the shipping was $2.99. I received my order the next day. I will certainly order from them again.
Madagascar beans are on sale for 20% off right now.
7:44 pm
August 30, 2008
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I have been ordering my beans from this company on ebay….
http://myworld.ebay.com/vanillaproducts/ They are fantastic. Shipping is extremely fast, lots of info on different types of beans, great quality and prices. They usually send a sample pack, free with my order, of different types of beans to try.
For a qt. of either vodka or bourbon, I usually use at at least 7 beans, split up the middle. I top the jar off as after I have used about a third of the jar. Once in a year or so, I have added a new bean to the others. My vanilla is nice and dark!
8:16 pm
October 5, 2008
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Lk, I got mine from Amadeus. I made that decision after meticulously reviewing this website.
http://www.vanillareview.com/v…..by-vendor/
I found it was chock full of information. It also had a link to a gal who had tested various different types of liquor and found vodka was the best. I'm probably not saving tons of money, with the price of vodka, bottles and the beans…but I will have the goods to make 48 8 oz. bottles which is an amazing stash of vanilla!
8:18 pm
October 5, 2008
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Oh! I'd love to see how yall package your vanilla. I originally put mine in a tall clear bottle with a black cap. Then I got a gold paint pen and wrote in cursive "Madagascar Vanilla Extract" all pretty-like across the front of the bottle. Then I tied a gossamer gold ribbon around the neck of the bottle.
How do you package it for gifts?
1:37 am
June 1, 2010
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Oh Miss Dana, your packaging sounds just wonderful. . . As it happens America's Test Kitchen revisted their comparison of real and imitation vanilla extract just this minute. They worked out the cost difference real vs imitation, baking use @ 1 teasp a week, yearly cost: real $35, imitation $2. So each gift of 8 oz is about a 6 month supply (using ATK numbers.) And, horror of horrors should anyone want to save money by using imitation vanilla, they need to know its major component is vanillin, a byproduct of paper production
or a derivative of coal tar. (yetch)
6:28 am
August 30, 2010
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I've never used bourbon. I started out using 100-proof vodka. And then I discovered brandy. I much prefer vanilla made with brandy, even though it's 90-proof. Next time I'll see if I can get the brandy in 100.
I cut the vanilla bean down the center and soak it in a little of the brandy for about 24 hours, and then I put it in the Cuisinart and whir it around. Then I pour all this into the brandy bottle. It speeds up the process. Most of the vanilla bean stays at the bottom of the bottle, but I will shake it before I use it because I like the little flecks. Brandy has a wonderful flavor all on it's own — in fact I know some people who use plain brandy instead of vanilla.
I like vodka for things like citrus peelings. I've never tried mint but I bet that would work. You'd probably have to have a lot of fresh mint leaves to start with. I have a rose-scented geranium that I've been saving the leaves from. I wonder how that would turn out? Hmmmm
I can always count on the CITW forum for interesting things! –Ilene
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