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So adding 0.200 ml of 95% is not enough to really change it in those volumes. The other thing is if you made cherry bounce you have to account for the volume of water coming from your cherries. What are you trying to achieve?

@@ClementFamilyFarms it's a first time I do it . I came across some cherry .I did take the steam out ,I left the pits . Its bing cherry I fill up 3 jar of 3 litre to the top with cherry and a bit of sugar ,maybe 200gs sugar per jar . And top up with rhum and 95% spirit.no whater . 2 days on the cherry start to loose color ,and when I went to shake the jar . I open them and notice a litle pshit and small bubble coming to the top .like fermentation. Is it normal ? Is it safe to drink later on ? Do you think I ll get a good final product at the end? How long can I leave it in the jar with the cherry ?. Thanks

Sounds like you have the right combinations for fermentation. This is not a bad thing if you monitor it and follow the right steps. It that case it would be safe to drink. You need to do a little research about making cherry bounce or or making fruit wine or mead. I am not your guy for that part sorry.

@@ClementFamilyFarms what do I need to watch for the fermentation?can I still leave all the cherry inside until christmass ? Is the final product will be cherry bounce or it will be something ells ?

This is not my field of knowledge so I could not answer those questions. Try RUclips cherry bounce or go to were you got the recipe from and double check it. Sorry I could be more help.

Thanks for watching!

To be honest vanilla is not a easy sale and not a commodity that is used all the time unless your a heavy baker. So the customer base is small. If your looking for a profit margin on your vanilla it really depends on if you shop sales and bulk. Then there is marketing and what sets your vanilla apart from all the others on the market. All this will keep your profit margins up. When I figure my pricing and profits it is all based off of retail pricing of my supplies. I cant always buy my supplies on sale. Here is a example of how I get my pricing based on retail supplies. 1. 1 oz of vanilla beans $10 2. 8 oz of 70 proof alcohol $5 3. 8 oz bottle $1.25 4. label $1 5. Bottle seal $0.75 Total of $18 to make one 8 oz bottle of vanilla extract. We take that $18 and double it to $36 sale price. This gives you a $18 profit. Now if you find your supplies on sale or buy bulk this will increase your profits. I am able to buy bulk all the time so I am able to lower my pricing a little bit for my clients. The best way to sell your vanilla is build a brand and make sure your bottles are different from all the rest on the market. My clients buy bottles just to display in their kitchens. So this means they have to buy 2 bottles one for display and one to use.

@@ClementFamilyFarms words can't express my gratitude for your well written response! Thank you very much! You've opened my eyes to this hobby. It's something I've been thinking about for a few years now. Yesterday I finally made a commitment and purchased 10 Madagascar beans from Amazon. I also took a look at your invention And I think I would love to duplicate it. I'm not a welder so I'll probably have to use wood for the base. I appreciate you sharing your knowledge with the community. Your videos remind me of the early days of the internet when people actually cared about sharing information instead of monetary gains. Keep up the fantastic work and again thank you for the information!

@@ClementFamilyFarms I'm assuming username at g mail would be your contact?

@yahoo.com

Use the links in my description and use the coupon code. I never buy vanilla beans by the count only by the ounce. It only benefits the companies selling it by the count. You pay less and get more purchasing by the ounce.

ruclips.net/video/94IA8r-SMEA/видео.htmlsi=i_uM96PNrCQPAEUU

Everyone says you don’t taste the coconut at all.

I haven't been making vanilla near as long as he has but I make mine with either vodka or spiced rum. I like both and I don't taste a HUGE difference but I do slightly prefer the spiced rum. I haven't tried bourbon mainly because I don't care for boubon if I do try it I will get a small bottle and do a smaller batch just to see.

The only alcohol I recommend using to get a full flavored pure vanilla is a white rum 70 proof. I do use coconut rum and some lighter flavored alcohols. Those lighter flavored alcohols add a little sweetness and some flavors like the coconut brighten the vanilla and bring it forward more with no coconut after taste. This giving a more intense vanilla. Other heavy flavored alcohols tend to mask the vanilla. Some flavors like cherry end up and the back end so you taste vanilla up front then get a after taste of cherry. I work with chefs and bakers and they don't want extra flavors in their vanilla and want to control the flavors them self's individually.

This is what I thought in the beginning until I started talking with distillers. Aeration of alcohol is a common practice to mellow and reducing the bite or harshness of the alcohol. This making a much smoother alcohol. This also helps the chemical make up of the alcohol reducing the burning of the vanilla flavor compounds. This helps develop a more full flavored vanilla. The oldest and well known vanilla manufactures use the aeration and circulation process and I know why now. After running many batches through my circulation system I am hands down getting a better extract then I even have in the past, in as little as 8 weeks.

No your to light on the vanilla to be considered a extract. Your just making a flavored alcohol. With 2800ml of alcohol you need at least 311.85g of vanilla to be a extract. For you the standard ratio's are for a single fold extract is. 28.35g of vanilla beans to 236.6 ml of 70 proof alcohol.

Instapot is dangerous to use with alcohol and is not recommended. The people that have used it have not had good results with it. The high heat kills some flavor compounds also. Choosing the right liquor is important. I tend to stick with clean clear rums or certain brands of vodka. I also proof all my alcohols to 35% or 70 proof as it is the min and makes better extract then the higher proof alcohols.

​@@ClementFamilyFarmsthank-you for your response! Have you blended the tips?

I always split them!

I prefer grade B Madagascar but will use grade A when B is not available. Use my link and and coupon code CLEMENTFARMS at check you will get 10% off all non sale items. www.vanillabeankings.com/?ref=clementfarms

You should check out my newer circulation system video. It works much better and is all food grade equipment. I am turning out 1 gallon of finished extract in 8 weeks. I am doing a updated video soon showing my current process were I rotate out vanilla every 20-25 days.

@@ClementFamilyFarms I most definitely will. I am very interested in it. I wonder if it will work with other ingredients for extracts?

Thanks for the tip!

@@ClementFamilyFarms You are most welcome!

This is one of my older videos and I am not using the test tube method any more as it was a crude method. Sense this video I have learned about using a TDS meter to monitor the extractions and knowing exact time frames and not guessing anymore. This method is used by some of the oldest vanilla companies on the market today. I have a video on TDS metering you should check it out.

Ina Garten is using the wrong terms as she makes a flavored alcohol and not a extract. Extract is a concentration of flavor used in small amounts to add flavors to food. The FDA food standard is .83 ounces of vanilla beans at 20-25% water content to 8 fluid ounces of alcohol with a min of 35% abv or 70 proof. So there is a lot of vanilla beans per alcohol ratio and how you get the concentration for extract. Vanilla beans like coffee beans once you pull the flavor from them correctly they are spent like coffee grounds and no longer useful for extract. When she is adding more alcohol all she is doing is diluting what she has. Sadly we have many chefs, bakers and RUclipsrs just making entertainment and vanilla is not there specialty. If any of them had done at least a little bit of research on the food standards it would eliminate some confusion.

Yes

We teach a 4H baking class for kids kids and use the vanilla sugar with them and I do have a few friends who want it.

NO I don't have a recipe for paste for one reason there is no real tested recipe for shelf life. All the recipes thrown out there for vanilla paste are just guessing on the shelf life. I am learning more and more about food safety every day and how to test for shelf life. Its not common for homemakers to test shelf life and I am trying to help others have abetter understanding of it. Do to the expense of the testers I have not purchased one yet but it is on my list soon to get one and developed recipes that are much safer or last longer.

So it is a good question! This can be done and get ppm readings but it would not be good data here is why. 1. Vanilla is a plant and the compounds very to much to have a controlled test between companies. 2. Alcohol to water ratios used in each recipe effects the readings and how the vanilla is extracted. 3. Each type of vanilla bean gives off different levels of compounds also. So with knowing this TDS metering is only good for monitoring when the vanilla beans are finished releasing their solids and flavor compounds. With all the variables using a TDS meter we don't have a target number we are looking for. I am doing a taste testing video with some of the leading manufacturers making vanilla to see how they compare.

As each batch is different do to vanilla are plants and you cant control them and very in strength. You can really compare batch to batch as far as PPM. Yes as far as the jar shaking method I am still monitoring those samples and it been close to a year now and will give a update on those when the data is complete. But as of today all the information from the previous video is still good. The TDS monitoring is not best for comparing but for knowing when the vanilla beans are finished giving off all of their flavor compounds. That is when the TDS ppm levels out and is steady for a couple of weeks.

Yes there has been some talks on a tell all book.

It would sure be helpful. Have you ever made almond extract? I use it for my chocolate frosting 😊. Pegi

@@peginelson3650 Yes the only other extract I make is the almond. I use apricot or plum kernels. I lightly roast them and remove the skins. Roasting them gets rid of the small amount of toxins that exist in them but not a big deal. Once that is done I fill a quart jar 3/4 full of the kernels then top the jar off with 70 proof rum. I use the coconut rum for this also and it makes a great almond extract. I shake the jar at least once a day and in about 8 weeks you will have a usable extract. I also use the vacuum sealer on the jars also as it helps open up the fiber in the kernels and pull the oils out. This has been some of the best almond extract I have used.

Almonds don't make a good extract or strong enough flavor. Almond extract is made from the kernels of any pit fruit oddly enough. So no almonds were hurt in the making of extract. lol

Everything I make never hits the public market. I really don't need to when my friends and family take everything I make. If you plan on going to retailers or even consignment it changes licensing and facilities requirements. I have several stores in my area wanting my products in their stores but I have to turn them down as it is not worth the extra cost and requirements unless I was making 200 to 300 gallons a year. You are really going to have to look at what your requirements are for your location as it will help you determine your cost. Example with a simple cottage license It is only direct sales to customers and don't need a commercial kitchen. Once you start selling to retailers or consignment you have to up grade your licensing and have a commercial kitchen. Now there is more testing requirements and you will have to factor all that into your pricing.

All the repairs I have made with this stuff in the last 3-4 years has held up with no leaks so far.

amzn.to/45vtL21

My routine is to shake my jars and let them sit for 5-10 min before taking a reading.

Yes I love cold smoking but I need to change some of my equipment so I can do it on a regular basis. You can cold smoke with the Bradley smoker but you have to do it a night when it is colder outside and then leave the back heater off. I freeze Half gallon bottles of water and will place them on the bottom rack sometimes to keep the temps down when doing cheese.

I use the plastic because it is lighter. But have you seen the latest video with the vanilla still I made? This by far is the best extraction method I have ever done. I am rotating vanilla out of the still every 20 to 30 days.

Nice work!

The best method I have ever done. I am rotating 1 gallon of extract out every 20 to 30 days.

You can not really compare batch to batch with TDS monitoring. There are to many factors involved when your dealing with plants and the concentrations each vanilla bean has developed. Using the TDS monitoring is pretty simple as when the PPM peaks and levels out for a couple of weeks it is showing that the vanilla beans are done giving off all of their flavor compounds into the fluid. There is a chart in one of my videos on the different types of vanilla beans. But is just a rough guideline. I wish I could add those to the descriptions but it doesn't allow it.

Yeah I made that mistake when I started also.

In this first video I did I had weighed the vanilla beans to get a average on how many vanilla per once prior to soaking them. Then when I went to make the extract I just counted out the vanilla beans and added one extra for good measure. This was unusual for me to store them like that prior to making extract but it was the first time in 19 years I was going on vacation and then I got back had surgery so I knew it was going to be like 6 months before getting to them.

This one ended costing me around $600 to make but it was a trial and error testing. I think now it can be built for around $400.

Yes yes yes you can make extract at lower proofs in fact probably a better extract then most starting at 70 proof. With the right ratios I believe you can go as low as 20 proof to start and then once completed extraction bump it up to 70 proof to meet the standard requirements. Water is the key to the extraction and not the alcohol. Alcohol has it part in removing some flavor compounds and shelf life but water play a bigger role then people think.

Thanks so much!

155 ppm is still a change no matter how you look at it and when it is repeatable it matters. I have team of consultants in the industry and the one thing I have learned from them is when it comes to that classic vanilla taste we all know, it is the little things that matter.

Absolutely not. Once and done!

Under the classification of an extract vs a flavored alcohol as soon as you dilute your extract your now making a flavored alcohol. That is considering the ratio's you used for your extract. If your getting a completed extract from the start your vanilla beans are completely spent like coffee beans. You can not make more extract with spent vanilla beans.

Yes 70 proof 35% abv.

Thank you

Thank you for the kind words.