[Luc_H]

According to the FDA (see links I posted above), Vanilla extract is made according to this ratio:
13.35 oz per gallon of alcohol/water mixture like Vodka (US).

if 1/2 lb equals 8 oz that is enough for 0.6 gal or 2.4 quarts (9 1/2 cups in the US or 10 cups in Canada)

to recap: 1/2lb of vanilla in 2.4quarts of vodka.

As for sitting, the longer the better. Cut the beans in 1 inch sections. Just leave the beans in the liquid and start using your vanilla. 1 month is ideal to obtain the maximum flavour.

Luc H.

[damack]

thanks ill have to do some math to find out how much i need to use but thats a good start..

ill probly start with 1qt or or maybe smaller, i got a 1.75 liter bottle of one of my favorite vodka so i dont want to use it all


any one eles?

[boar_d_laze]

Damack,

If you're using vodka, don't use your "favorite." I'd suggest not using a high-end alcohol at all. Why not? After a month, whatever you use will taste like vanilla!

There is a difference in types of alcohol used, but you can tell very little difference in the quality. For instance, you can discern the difference between extracts made from a smooth cognac and a raw brandy -- but it's muted. And you cannot tell the difference between an inexpensive cognac and a prestige label. You're baking with the stuff, by the tsp -- not drinking it straight.

Stick with the basic rule of cooking with alcohol. Use something drinkable, but don't waste anything good.

We've been making our own for quite some time using inexpensive cognac we buy from Trader Joe's. Currently, under $10 for a 1/5.

The "traditoinal" base for vanilla extract in the United States is bourbon. We seem to have quite a few people who use vodka here. The reason vodka is popular as a base is because it has brings so little of its own flavor to the party. This is an even better reason not to waste the very subtle distinction on making vanilla extract.

Tip: Don't accept the strength of your homemade extract as being the same as a commercial product. There will be some difference between type, preparation and amount of pods between you and a spice manufacturer. Taste your recipes for the strength of the vanilla extract before baking, and adjust accordingly.

FWIW, following Luc's formula, a 0.750 mL would take roughly 2.5 oz of beans. I wouldn't take that formula too seriously for homemade extract. For one thing there's a wide variation in strength and quality of vanilla beans, and if you're using good beans that would make a very intense extract indeed. Also -- incredibly expensive.

We use six Mexican beans per 1/5 of (inexpensive "VSOP") cognac, age for a minimum of 6 weeks, and find ours runs about a third lighter than the commercial vanilla we used to use. Our recipe is very typical of homemade vanilla, and I recommend the proportions -- no matter what type of base you use.

BDL