Making vanilla extract from scratch for the first time using these Madagascar beans I brought.

Making vanilla extract from scratch for the first time using these Madagascar beans I brought. What kind of vodka should I use? Can I use any other type of alcohol?

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  1. 2 months ago
    Anonymous

    you're going to poison yourself, anon

  2. 2 months ago
    Anonymous

    Everclear makes the best extracts.

  3. 2 months ago
    Anonymous

    I've made mint extract using both cheap vodka and everclear, however mint has much stronger flavor. I would suggest Costco vodka which basically has no flavor of its own.

    • 2 months ago
      Anonymous

      What’s wrong with Everclear?

  4. 2 months ago
    Anonymous

    You can use any spirit. For me, I like to use whiskey (usually a bourbon) for a little bit of roundness of flavor, or rum which will bring out the sweetness. Vodka is fine but just kind of blase tbh senpai; i don't see much of a point to using vodka over just buying extract from the store.

  5. 2 months ago
    Anonymous

    I made some a few months ago. I used some Svedka because that’s what I had around the house. I’ve let it sit for almost three months now. I shake it once a week or so. Smells really good. Haven’t used any yet.

  6. 2 months ago
    Anonymous

    according to the science®, homemade vanilla extract is a waste because the extraction process goes beyond that

    • 2 months ago
      Anonymous

      never try to argue with mgtow diy cultists

      • 2 months ago
        Anonymous

        you're on the wrong board sweaty

  7. 2 months ago
    Anonymous

    Use any flavorless vodka you want. The vanillin flavor is alcohol soluble so you want the alcohol to taste like nothing, delivering all the vanilla 'extract'. Depends where you live but any $15 bottle of vodka should essentially taste like alcohol only, use that for a "pure" vanilla extract.

    Bourbon, rum, whiskey, tequila, any stand alone unflavored liquor can be used to modify the vanilla flavor a bit. There are some distinct differences even if you use each extract into a baked good for example, very subtle after extract into cake sorta thing, but noticeable. Anything but vodka helps mask the poor quality vanilla, which is why some will boast more about the liquor than the quality of the vanilla in an extract!

  8. 2 months ago
    Anonymous

    Can anyone give me a good reason not to use Everclear? Wouldn’t the higher ABV extract more vanilla flavor form the pods?

    • 2 months ago
      Anonymous

      I did a bunch of research on the subject when I was making my own vanilla extract and most sources claim there's an optimum somewhere around 50-60% abv for most efficient extraction.

      Don't use whiskey or such unless you know that everything you'll be adding it to should also taste like whiskey. So instead of vanilla ice cream it will be vanilla-whiskey ice cream. I used 80% vodka diluted to 50% for a pure vanilla flavor.

      You should also weigh your vanilla beans and add the solvent at some ratio. Don't use less than 1 part vanilla to 10 parts alcohol or you will be making vanilla vodka and not vanilla extract. Having a weak extract can be a problem for some things like vanilla ice cream, because to get enough vanilla flavor you end up adding so much alcohol it makes the taste too alcoholic and the texture too melty. I used 1:5 vanilla-to-vodka when I made mine and in hindsight I could have gone even stronger.

      You should chop or grind the vanilla beans to improve extraction. A knife and a cutting board works but a spice grinder is better. You can improve extraction efficiency further by dividing the solvent into multiple infusions. So instead of 1 part vanilla and 5 parts vodka you'd do 1 part vanilla to 2.5 parts vodka, infuse until it's at equilibrium, strain, then infuse the soaked vanilla again with another 2.5 parts of vodka and infuse again. This gives you better extraction for the same total amount of solvent.

      I don't know how long you should actually infuse for. I kept mine for 2 months to be sure. Particle size, temperature and amount of solvent all affect the speed of extraction, as does agitation. You should shake the jar as often as you can to speed things up.

      • 2 months ago
        Anonymous

        I don't understand. Why doesn’t the higher ABV extract more vanilla?

        • 2 months ago
          Anonymous

          Not that anon but I'd assume the water molecules provide a medium for the ethanol to work in. If there's not enough water the reactions you want don't proceed as quickly, I guess.

          • 2 months ago
            Anonymous

            that's not even close to right but i'm not going to explain it because i like your folk superstition tier understanding of chemistry and i don't want you to lose it. stay based

            • 2 months ago
              Anonymous
            • 2 months ago
              Anonymous

              Are you the chem major from another thread who doesn’t understand shit molecules?

              • 2 months ago
                Anonymous

                no but that doesn't surprise me to hear about considering how moronic half my classmates were

            • 2 months ago
              Anonymous

              https://i.imgur.com/biDIi8x.jpg

              Higher abv than 65% destroys the flavour molecules.

              • 2 months ago
                Anonymous

                the vanilla cells get too drunk and they don't work anymore. simple as

        • 2 months ago
          Fledgling Investor

          It’s not just ethanol soluble compounds you want from the pods, there’s other more water soluble components (that aren’t just vanillin) that make natural vanilla taste good.

          If you wanted a high vanillin extract you may as well buy synthetic vanilla. it’s just one “note” which defeats the purpose of going to the trouble with the pods.

          its made of beaver anus in the cheapest industrial alcohol they can come up with. homemade mogs as usual

          wtf if is this

          • 2 months ago
            Anonymous

            Beavers have something called a castor gland in their asses, which produces a vanilla flavored goo called castoreum. There’s a myth that castoreum, which has to be harvested by anesthetizing or killing the beaver and basically milking the gland, is where we get vanilla flavoring for stuff. Like I said before ITT it’s obviously not true due to the harvest and processing costs. According to National Geographic, “castoreum still exists in niche products such as bäversnaps, a Swedish liquor” but even that makes it known, and has the branding built around it. You are definitely not getting it in a product without knowing.

            • 2 months ago
              Fledgling Investor

              Yeah I had a look on wiki coz I only had it in my memory that vanillin is predominantly synthesised from some compound in wood, but cool that it could also come from beavers. Supposedly now it’s made from a petrochemical precursor. I also read a funny research article on how someone used a precursor in cow dung to make vanillin too.

            • 2 months ago
              Anonymous

              In the days of fur trading castoreum actually was valuable.

    • 2 months ago
      Anonymous

      most people already have vodka anyway so they use that

  9. 2 months ago
    Anonymous

    use burbon

  10. 2 months ago
    Anonymous

    Everclear is fairly based but just get the ~40% abv kind, you don't need the 98% lab ethanol for this. Cheap vodka also works, the straight vanilla bean flavor way overpowers the shittiness and since you're just using a little in baking you really won't notice once it all cooks through. Personally I like to make whiskey vanilla extract with maker's mark or jameson.

  11. 2 months ago
    Anonymous

    Commercial vanilla extract is made under different temperatures and pressures to get the most flavor out of the vanilla. Thusly, vanilla beans sitting in alcohol does not make great vanilla extract, especially compared to the alternatives. Use the de-seeded beans in other stuff like custards such as creme anglaise or ice cream, etc.

    • 2 months ago
      Anonymous

      its made of beaver anus in the cheapest industrial alcohol they can come up with. homemade mogs as usual

      • 2 months ago
        Anonymous

        Use your brain for 30 seconds and you’ll know the beaver gland shit is essentially a myth. Do you actually fricking think it would be anywhere close to profitable to anesthetize and milk beaver asses for vanilla extract? Artificial vanilla, cheap vanilla beans, and water are all way less expensive than real castoreum from a beaver.

        • 2 months ago
          Anonymous

          It's a strange thought that some wierdos might have fun milking beaver asses, hopefully they're in prison.

        • 2 months ago
          Anonymous

          >Do you actually fricking think it would be anywhere close to profitable to anesthetize and milk beaver asses.
          Why not?
          I'd milk them for free

  12. 2 months ago
    Anonymous

    >What kind of vodka should I use?

  13. 2 months ago
    Anonymous

    Madagascan beans are overrated for extract
    If yo really want an in-your-face vanilla flavor, you should have gone with Mexican, Sri Lankan, or Indonesian, their scent and flavor are much more potent and deep, some even describing the Sri Lankan vanilla as chocolatey

  14. 2 months ago
    Anonymous Mogul

    I use white rum as i just use my vanilla or cinnamon extract for sweet stuff and rum give some nice extra flavours. I uae way less liquid though as in your pic.

  15. 2 months ago
    Anonymous

    For accelerated extraction, the bottle can be placed in a suvide for a couple of days, in the same way alcohol can be aged by placing oak chips in it and keeping in a suvide. the main thing is to press down with something if the bottles pop up.

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