Your video on this subject is important, as I'm wanting to make some vanilla extract myself. You've given myself and others like myself. The perfect ABV range that will allow one to provide the perfect vanilla extract for any use. Want to do one on different vanilla beans and the difference of those flavors differences of taste test! Great video BC .
rebel bourbon is a favorite of mine for affordable whiskeys. it sits at 55% abv and im strongly considering using that for a vanilla extract. thanks for the video
Info from my wife who makes vanilla extract. Her first reaction was that the batches didn't have nearly enough aging time. Also, chopping the beans doesn't help increase aging times or improve the infusion process, but it doesn't really hurt much either. To compare your results to another group's results, she did say that another group that has a heavy focus on vanilla recommends an ABV between 40% and 50%.
I am very aware that the extraction time was short, and that was a little bit the point of the experiment. ;) Usually I do my extractions for 6 to 12 months. We have a whole video on it!
"We would need dozens, if not hundreds of people to taste vanillas ...." So you're going to get a booth at GABF to get that data, right? At least using like a mead and a cider or a RIS or something. That would be an incredible video on top of an already very interesting one here.
It could be a combination of high abv extraction, then a period of evaporation/concentration down to ~35% abv? Might be a little low on the ABV but ya get the point lol
Well, that’s certainly an interesting idea! Without a digital tool, it would be pretty hard to measure. But it could be done with the same hydrometer I used here, was a little finagling and a lot of pouring back and forth.
I wonder if it’s not just 50-60% ABV that’s best for making vanilla extract but also the best ABV for pulling vanillin from oak when making bourbon and whiskey🤔. I find that barrel strength whiskey is tastier than a lot of the other 80 proof whiskies.
Nice job on the test. My initial thought at the beginning was to cut out the highest 2 ABV tests and do some lower ABV tests. Reason being not all states allow the sale of that high of an alcohol level spirit. Cheerz.
I used 80proof vodka and Madagascar grade b vanilla beans and used their recipe. I made it 9/22/2023. I opened the large containers and the alcohol is too strong and not very vanilla tasting. Can this be fixed? I followed the recipe for the ratio of beans to vodka and I read the longer it sits the better it will taste. Not true in my case.
Great test and way of presenting it 👏 I used my own very clean triple distilled neutral spirit which I made from potatoes. They make the smoothest spirit, next to rice IMO 😅 I proofed down a half gallon from 177 to 111 proof. And since I got a thing with numbers I did actually 1800mL and added 1.11 Extract Exclusive grade vanilla beans, chopped open and seeds added separate from the chopped up pods, per 100mL of my 111proof neutral spirit ⚗️👨🔬 so 20 vanilla beans for the half gallon 😂 It's still aging actually, been going months now... I shook it every day the first month and did some hot water baths to speed up the extraction... But now it just sits in the dark and I use little bit here n there for brews and distillations since there's no additives in mine, the liquor or the vanilla 🤣 🤷 I think it's been great in everything I've used it in, no complains. I'm definitely happy I made it and it just gets better with time as more things extract 😋 🙏 Thank you for yet another extremely useful video 💯 Sincerely RuneShine, the Norse-Druid Alchemist from lower Michigan ✌️💚🫠
Thank you for your time and efforts. I'm quite new to vanilla as a flavoring and extraction as a process. I have discovered that there are very cemented opinions about the processes used (and a plethora of misinformation as well). I am curious as to why you didn't test 35% ABV, seeings how this is the US-FDA's minimum for Grade B vanilla beans. I have recently learned that the use of ultrasonic equipment can more completely extract the flavor compounds in very short time frames - as quickly as 30 seconds. I have 10 batches of extracts and four batches of vanilla bean paste that I have subjected to a less efficient ultrasonic water bath versus and ultrasonic wand, aka a sonicator. I have also vacuum packed half of my batches, split and cut all of my beans and a couple batches were also scraped beans (not a big fan of that). While extraction is only half of the flavor equation, aging being the other half, end results of the flavor is the main factor - clarity being a distant secondary issue (IMO). Aside from a wide variety of bean origins I also used a wide variety of alcohols, such that I don't have any two batches alike, hence no control batch. And even though I have been using the ultrasonics, I still wanted to age the extracts a little at any rate. The paste on the other hand is ready for consumption. I used some in a whole grain whole wheat - fresh milled flour loaf of bread. WOW! Sort of like a giant vanilla wafer. I have also added some to my homemade yogurt but somewhat less impressed. I will be adding some paste to some freshly made ice cream eventually - the main reason for me getting into vanilla bean extractions. My choices for alcohol so far: Siesta Key Toasted Coconut Rum 70ºP, Capt. Morgan Coconut Rum 70ºP, Malibu Red Rum/Tequila 70ºP, Smirnoff Vodka 80ºP, CM White Rum 70ºP. Off the top of my head I think that is all - so far. OH! And all my batches are at least 1 ounce of beans to each 8 ounces (1 cup) of alcohol. Most of my beans were Grade A but one set was labeled Grade AB. I realise that full 1 ounce beans to 8 ounce alcohol batches isn't practical for all the taste testing that you just did in this video. But I hope the ratio was close. As we say in the two FB groups I belong to, Welcome to the rabbit hole.
Hi there! Couple of questions: have you tried to start tom 95%abv and after some time water it down to 60%? I do it with liquorice wood. I start at 96%abv to boost the extraction of all the alcohol soluble stuff and slowly go down to 30% as is the abv of the final product. For example Vanillin is most soluble in alcohol being 10mg/L in water 50mg/L in glycol propylene and basically 1/1 in pure ethanol. To speed up the extraction process I use a magnetic stirrer, quite cheap but very effective. I have also used a refractometer to measure the particle presence in the final liquid. Is not super accurate as you may know “how many particles” are there, but not which one, but it a higher number can correlate with a better taste, it depends on which substance you are measuring.
I had almost the same thought, Starting at 95% and dilluting in steps (95 -> 85 -> 75...) down to 35%, letting the extract rest for 2 weeks at each level. Started a couple of bottles a few of weeks ago with this in mind.
@@Im_M_Kell_6514 Cool let me know how it goes! I also suggest to try to use a magnetic stirrer, it is more efficient compared to static infusion, and you can use with almost anything. Personally I don’t use it for soft herbs as they tend to be crushed and cloud the liquid too much. But if you don’t want to be to techy with the extraction process a magnetic stirrer could be a cheap and easy upgrade (around 40$/40euro).
Very cool test. I am just getting into making vanilla and my first batch was with 190 proof everclear and I be haven't tested it yet, but appears to have"burned" the beans and is very clear, my 2nd batch was with standard Jim Beam and tastes amazing... Check out a current video from Clement Family Farms, he is doing a similar test...
190 proof will "Burn" your beans. It will make your beans dry and brittle. Not allowing it to extract properly. Needs to be proofed down to 90 - 120 proof. Although Everclear will allow the most neutral bean flavors to shine through after appropriate extraction time.
I’ve been making vanilla extract for over a decade, and usually what I do is bourbon with grade B beans, and six months to a year worth of extraction time. Makes an excellent and very strong flavored vanilla. I’ll check out that video!
On a side note, I wonder how that would apply to different vanilla cultivars and cures? I tend to do most of my extracting in vodka or rum, usually 80-90 proof
@@Funpants94 I thought you were on Vacation , haven't heard from you in a while . Or maybe you were just too ashamed , to let Everyone know you were Sleeping 😴💤 in , and Late for the Party 🥳🎉🎊. 🐯🤠
![DDG & G Herbo - Nosey [Official Video]](http://i.ytimg.com/vi/I9Ra0Zc2NlQ/mqdefault.jpg)
Your video on this subject is important, as I'm wanting to make some vanilla extract myself. You've given myself and others like myself. The perfect ABV range that will allow one to provide the perfect vanilla extract for any use.
Want to do one on different vanilla beans and the difference of those flavors differences of taste test!
Great video BC .
Love that idea! There are certainly a lot of variables I left on the table.
Loving this! Great video, hugely beneficial to the homebrewing community. Shame Tiger Pat is sleeping through it all.
Haha, thanks man
I just been waiting on you , haven't heard from you in awhile . Thought I'd let you get the first Word in to Be Polite 😉. 🐯🤠
rebel bourbon is a favorite of mine for affordable whiskeys. it sits at 55% abv and im strongly considering using that for a vanilla extract. thanks for the video
Well done. I professionally make vanilla extract.
Info from my wife who makes vanilla extract. Her first reaction was that the batches didn't have nearly enough aging time. Also, chopping the beans doesn't help increase aging times or improve the infusion process, but it doesn't really hurt much either.
To compare your results to another group's results, she did say that another group that has a heavy focus on vanilla recommends an ABV between 40% and 50%.
I am very aware that the extraction time was short, and that was a little bit the point of the experiment. ;) Usually I do my extractions for 6 to 12 months. We have a whole video on it!
He probably chopped them so they would fit in the jars, since the jars are so small.
Really Enjoyed Your Video , Thanks ! 🐯🤠
Good, solid info. Thank you.
This was a cool test!
wow. Thank you for the research. 🥰
"We would need dozens, if not hundreds of people to taste vanillas ...." So you're going to get a booth at GABF to get that data, right? At least using like a mead and a cider or a RIS or something. That would be an incredible video on top of an already very interesting one here.
That would be pretty cool, not gonna lie!
fda is 1 oz to 8 oz or 233 ml fluid for single fold it u add 2 oz beans n adgutated daily instead of letting it sit the compounds can exteact
It could be a combination of high abv extraction, then a period of evaporation/concentration down to ~35% abv? Might be a little low on the ABV but ya get the point lol
Well, that’s certainly an interesting idea! Without a digital tool, it would be pretty hard to measure. But it could be done with the same hydrometer I used here, was a little finagling and a lot of pouring back and forth.
I wonder if it’s not just 50-60% ABV that’s best for making vanilla extract but also the best ABV for pulling vanillin from oak when making bourbon and whiskey🤔. I find that barrel strength whiskey is tastier than a lot of the other 80 proof whiskies.
Nice job on the test. My initial thought at the beginning was to cut out the highest 2 ABV tests and do some lower ABV tests. Reason being not all states allow the sale of that high of an alcohol level spirit. Cheerz.
I used 80proof vodka and Madagascar grade b vanilla beans and used their recipe. I made it 9/22/2023. I opened the large containers and the alcohol is too strong and not very vanilla tasting. Can this be fixed? I followed the recipe for the ratio of beans to vodka and I read the longer it sits the better it will taste. Not true in my case.
Add more beans and let infuse for one year
Vanilla extract should infuse a year
To me,bourbon vanilla is the best for pecan pie. Vodka vanilla is better for cookies, cakes, brownies, etc.
Great test and way of presenting it 👏
I used my own very clean triple distilled neutral spirit which I made from potatoes. They make the smoothest spirit, next to rice IMO 😅
I proofed down a half gallon from 177 to 111 proof. And since I got a thing with numbers I did actually 1800mL and added 1.11 Extract Exclusive grade vanilla beans, chopped open and seeds added separate from the chopped up pods, per 100mL of my 111proof neutral spirit ⚗️👨🔬 so 20 vanilla beans for the half gallon 😂 It's still aging actually, been going months now... I shook it every day the first month and did some hot water baths to speed up the extraction... But now it just sits in the dark and I use little bit here n there for brews and distillations since there's no additives in mine, the liquor or the vanilla 🤣
🤷 I think it's been great in everything I've used it in, no complains. I'm definitely happy I made it and it just gets better with time as more things extract 😋
🙏 Thank you for yet another extremely useful video 💯
Sincerely RuneShine, the Norse-Druid Alchemist from lower Michigan ✌️💚🫠
I feel like this was a missed opportunity to bake lots of cookies!
We almost did cookies instead of custard! Haha
I'll just stick with buying vanilla in glycerine. It tastes way better than vanilla in alcohol.
First?
🏅
🤯💥💢🎉🎊⚡✨🌟⭐💫🥇👍
🦝
It's called an alcometer
what is the ratio of vanilla to spirit used? 60ml to x amount of grams of vanilla
Thank you guys for doing this. Overall very solid real world science. Cheers.
wow, very intersting!
What is the shelf life of the vanilla extract?
Shouldn’t expire since it’s made with alcohol…as long as you don’t introduce water…don’t you think 🤔🤷🏼♀️
Thank you for your time and efforts.
I'm quite new to vanilla as a flavoring and extraction as a process.
I have discovered that there are very cemented opinions about the processes used (and a plethora of misinformation as well).
I am curious as to why you didn't test 35% ABV, seeings how this is the US-FDA's minimum for Grade B vanilla beans.
I have recently learned that the use of ultrasonic equipment can more completely extract the flavor compounds in very short time frames - as quickly as 30 seconds.
I have 10 batches of extracts and four batches of vanilla bean paste that I have subjected to a less efficient ultrasonic water bath versus and ultrasonic wand, aka a sonicator.
I have also vacuum packed half of my batches, split and cut all of my beans and a couple batches were also scraped beans (not a big fan of that).
While extraction is only half of the flavor equation, aging being the other half, end results of the flavor is the main factor - clarity being a distant secondary issue (IMO).
Aside from a wide variety of bean origins I also used a wide variety of alcohols, such that I don't have any two batches alike, hence no control batch.
And even though I have been using the ultrasonics, I still wanted to age the extracts a little at any rate.
The paste on the other hand is ready for consumption. I used some in a whole grain whole wheat - fresh milled flour loaf of bread. WOW! Sort of like a giant vanilla wafer. I have also added some to my homemade yogurt but somewhat less impressed. I will be adding some paste to some freshly made ice cream eventually - the main reason for me getting into vanilla bean extractions.
My choices for alcohol so far: Siesta Key Toasted Coconut Rum 70ºP, Capt. Morgan Coconut Rum 70ºP, Malibu Red Rum/Tequila 70ºP, Smirnoff Vodka 80ºP, CM White Rum 70ºP. Off the top of my head I think that is all - so far. OH! And all my batches are at least 1 ounce of beans to each 8 ounces (1 cup) of alcohol. Most of my beans were Grade A but one set was labeled Grade AB.
I realise that full 1 ounce beans to 8 ounce alcohol batches isn't practical for all the taste testing that you just did in this video. But I hope the ratio was close.
As we say in the two FB groups I belong to, Welcome to the rabbit hole.
Interesting test. I've always used 60% but thinking about it, not sure why. Must have heard it somewhere
60% worked out pretty well here, so seems like a good choice to me!
Thanks, as always an useful experiment for homebrewers worldwide, keep it up!!
I use 100 Proof vodka and treat it like a Perpetual Brew. I had more vanilla bean from time to time and add more vodka when needed.
Very, very cool!!! Thanks for the awesome content!!!
second ;)
extracting vanilla in Gentleman Jack makes an outstanding drink ;)
On the rocks?
@@DointheMostoh yea...
@@conradwheeler68. 🥈👍
Hi there! Couple of questions: have you tried to start tom 95%abv and after some time water it down to 60%? I do it with liquorice wood. I start at 96%abv to boost the extraction of all the alcohol soluble stuff and slowly go down to 30% as is the abv of the final product. For example Vanillin is most soluble in alcohol being 10mg/L in water 50mg/L in glycol propylene and basically 1/1 in pure ethanol.
To speed up the extraction process I use a magnetic stirrer, quite cheap but very effective.
I have also used a refractometer to measure the particle presence in the final liquid. Is not super accurate as you may know “how many particles” are there, but not which one, but it a higher number can correlate with a better taste, it depends on which substance you are measuring.
I had almost the same thought, Starting at 95% and dilluting in steps (95 -> 85 -> 75...) down to 35%, letting the extract rest for 2 weeks at each level. Started a couple of bottles a few of weeks ago with this in mind.
@@Im_M_Kell_6514 Cool let me know how it goes!
I also suggest to try to use a magnetic stirrer, it is more efficient compared to static infusion, and you can use with almost anything.
Personally I don’t use it for soft herbs as they tend to be crushed and cloud the liquid too much.
But if you don’t want to be to techy with the extraction process a magnetic stirrer could be a cheap and easy upgrade (around 40$/40euro).
Very cool test. I am just getting into making vanilla and my first batch was with 190 proof everclear and I be haven't tested it yet, but appears to have"burned" the beans and is very clear, my 2nd batch was with standard Jim Beam and tastes amazing... Check out a current video from Clement Family Farms, he is doing a similar test...
190 proof will "Burn" your beans. It will make your beans dry and brittle. Not allowing it to extract properly. Needs to be proofed down to 90 - 120 proof. Although Everclear will allow the most neutral bean flavors to shine through after appropriate extraction time.
I’ve been making vanilla extract for over a decade, and usually what I do is bourbon with grade B beans, and six months to a year worth of extraction time. Makes an excellent and very strong flavored vanilla. I’ll check out that video!
What was the weight of beans to alcohol did you use?
@@kellykelly828 1oz beans to 8oz alcohol
On a side note, I wonder how that would apply to different vanilla cultivars and cures? I tend to do most of my extracting in vodka or rum, usually 80-90 proof
Great question. Making this video raised like another half a dozen questions for me also. 😂
@@DointheMost maybe this is just part 1!!
@@Funpants94 I thought you were on Vacation , haven't heard from you in a while . Or maybe you were just too ashamed , to let Everyone know you were Sleeping 😴💤 in , and Late for the Party 🥳🎉🎊. 🐯🤠