Top 10 Vanilla Extract Alcohols Blind Taste Testing with Audra
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- Опубликовано: 16 окт 2024
- Over 200k people were pooled to come up with this top 10 alcohols used for making vanilla extract. After making vanilla extract with those top 10 we conducted a Blind taste testing with my friend Audra. I sent out several test kits all over the United States to conduct the same testing we did in this video. The final results are still coming in and hope to have them finalized in the next week. But I thought everyone would like to see how we did this test and have a great conversation with a Audra how she uses vanilla extract in her baking. We both learned from each other and we had fun doing it.
I just want to give a special thanks to all the people who donated to this project. With out you it would have taken just a little long to complete.
And Thank you to:
Vanilla Bean Kings www.vanillabea...
10% off non sale items at Vanilla Bean Kings for first time customers use Code CLEMENTFARMS
@BlueCollarHomestead
Audra
For you participation in making this video.
Great video. I'm currently extracting Madagascar vanilla beans in New Amsterdam vodka and Jameson Irish whiskey plus unsweetened coconut in Bacardi white rum. The Jameson Irish whiskey smells phenomenal. I do a lot of baking so wanted a few flavors. I also make some holiday beverages that use vanilla and/or coconut extracts (coquito, homemade Irish cream, eggnog...) so I'm interested in how they'll come out with the homemade extracts. I'm hearing mixed reviews on Tahitian vanilla beans so I may try a small batch using them.
Super awesome video Shane! Audra was an awesome contestant. Very interesting to get a sneak peak on how different some of the results are. I like the idea you mentioned of using a points system on each of the 1-10 extracts. The glitter bomb was awesome and fit right in! Thanks again for the invite! We had a blast and can't wait to see the final results and video!
Thank you guys so much for helping with this project. I really do appreciate your family.
I trust her taste. My daughter is a serious cake maker. Her frosting flavors are serous busness to her. Can't wait for the final results. I am now subscribed!!
I have been doing this for 30 years, I am still learning and love hearing form the people using it.
Shane, you always put so much thought and work into videos like this. Good job 👍
I appreciate that!
Hi Shane, I'm just starting on your series. I've only made 2 batches of vanilla, one with Kirkland American and the other with Kirkland French vodka both batches are over 2 years old and I prefer the French vodka better. Costco did recently purchase the old Gray Goose facility as they were building a new one. Thanks for these videos I'm learning a lot. I'm just a hobbyist and gift to some friends mostly I wanted a quality vanilla for my homemade peanut brittle.
Sense the testing I have been using the Costco French vodka and proofing it down to 70 proof. I have been impressed with it so far and you cant beat the price either.
Awesome video. Repeat sales is such a key data point. Watching as I'm making extract for first time, so bummed that I put the cart before the horse and bought Pinnacle vodka; don't want to invest the wait time only to be disappointed later, so thinking i may instead wait and pick up the coconut rum or New Amsterdam. Thank you so much.
Also have to remember is that a lot of the Alcohol will gas off in what ever your making , so straight out of the bottle will definitely be different from a baked cake or frosting thats been mixed up for an hour .
The ethanol's in drinking alcohol doesn't off gas that fast in normal atmosphere. It really doesn't start evaporating well until 170 degree F. So when making frostings or other non baking items the alcohol can be very present in the taste. Frostings and stuff like cream cheese could encapsulate the alcohols also and keep it from evaporating. Baking not so much, sense baking is done mostly over 350 degree F. and burned off. When we did the blind tasting the yogurt retained the alcohol taste and those samples were made 2 hours prior the test. Again this is why I like blind testings and we found out some alcohols used had a presence in the tasting and some others did not.
@@ClementFamilyFarms If one leaves a shot of whiskey out overnight it's not all there in the morning,, , ,If I leave the bottle out, it's usually empty the next morning (lol)
Your videos are so informative and helpful! Thanks again!
Glad you like them!
Great videos and I appreciate you sharing your knowledge. I am now concerned that I might have too much of a bite in my final product (guess I should have researched a bit more before diving in). I used Smirnoff 100 proof because I read that was better, I didn't think about the bite. Since I just put the beans in the alcohol today I wonder if I should proof some down and add another ounce of beans and cup of alcohol. Thoughts?
Proofing down at this point gets complicated and really not necessary. How many ounces is this batch? But I would not change your alcohol at this point sense you have already started extracting. The only thing I would do is maybe add more vanilla beans. If it was me I would just let it ride. My first couple of years making extract that is exactly what I used and it was fine and used it all. I just learned better options later on and changed what I did from that point on.
@@ClementFamilyFarms Thank you for your response. I used 16 ounces of alcohol and 2 ounces of beans. The color right now is gorgeous and I did add a couple of more beans. I did not weight them just cut and added.
I had never figured I'd find myself this deep into vanilla, until now. And I haven't even tasted my own batch yet. Almost scared to now that I've learned 100x more since I started - 2 days ago.
The primary reasoning for starting this journey is because I bought a gadget for making ice creams, gelatos, sorbets and more.
I hadn't liked eggnog in the past but it was suggested as one of the single ingredient recipes for a quick easy ice cream.
Turns out that a popular eggnog is essentially a raw custard - whose primary ingredients are the key ingredients for a common style of "ice cream".
I discovered that I like frozen eggnog (at least this particular brand, which I discovered now has a new variation - Vanilla-Spice, which I have yet to freeze and creamify).
So perhaps if I had a REAL vanilla extract of good quality, I might actually like it as a flavoring in homemade gelato, ice cream or perhaps even a light non-dairy ice cream.
Unfortunately - I doubt my first batch of extract is going to be the clincher, considering that I seemed to have made almost every mistake possible (although the moonshine is only 100º).
Thank you very much for your dedication to this art form and sharing nearly all of your results.
P.S. I asked in a previous video, but just in case you miss it I'll ask again: Do you think one could SUCCESSFULLY cut the alcohol after the extraction process has begun?
Great video!! Fun to watch. How often to you re-vacuum seal your vanilla?
Watch my vanilla process videos I explain my complete routine in there and the reasons why.
Shane, I found you about year ago and have never commented, I love your passion for your vanilla products, one of which I share, I have a question, you say you hold an FDA license, why would you need one if you only sell in your area or state, wouldn't that allow out of state sales? The other question I have is what do you sell them for and do you get your money back as I can see you put a lot of time and product into creating your extract. Out of curiosity I am trying your method, and have and have done several tests very much like yours over the years, and yes Everclear turns the beans brittle, it does however produce a nice clear extract. It's nice to see someone who agrees that once the beans have extracted to make the extract they are done extracting and should be used in another way. Looks like you have a happy customer with Audra, what more could you ask for.
Hey Henry Thank you for the kind words. For my Licensing i really don't need it because I am not selling it to the public only to friends and family. But with anything you always need to protect your self no matter who your selling it to plus it also shows you are legit and take it seriously. I hold a couple of different licenses number one a Business is a must have and then a food handling one. Yes these ones do allow me to sell outside of my area only because my county doesn't consider a extract alcohol. But this is not the case in all counties and all states and some consider extracts as a alcohol if that was your method of extraction. My friends own wineries and I work with them every so often. This is were I learned a lot about shipping and what they have to go through. Basically what I would have to do for every order shipped I would have to check the local laws to see how extract is classified for each location shipped. Or just ship it and hope for the best. I dont have any problems selling out of vanilla extract with my clients I have now and have a waiting list 99% of the time. So as of now I really don't need to ship or want to ship. This is kinda the price we pay for not holding a liquor license. The pricing has gone up do to supply cost but a 5 oz. bottle is around $25 and a 12oz bottle around $55. I make a couple dollars per bottle so I not getting rich off of this. It basically pays me back to make my vanilla I keep for my self free. If I can keep my clients happy and have vanilla for my shelf I am happy and I love sharing my story.
Have you ever tried putting the alcohol/vanilla beans in the freezer over night to extract the volatile oils ? It works great for lemons and hot peppers.
Freezing vanilla will destroy the vanillin crystals also the flavor. I am interested in trying it on peppers.
@@ClementFamilyFarms thank you., best of success on your project with the peppers.
another great video. Thanks
My pleasure!
@@ClementFamilyFarms I sent you an email at the email address you have listed
Thank you I will check it out.
I heard some people say you can put the canning jars in a Instant pot ,I guess to speed the process up? Have you heard of this??
I had some bourbon planifola extracting for 2 months and some Tahitian for about 2 weeks when I found your method, they have been vacuum sealed in the sun for about a month now. I’m going to make vanilla sugar with the one that’s almost done. The Tahitian still needs at least another 8 weeks! What was your ratio for vanilla powder v sugar?
Vanilla powder to sugar ratio good question. It varies for me anywhere from a 1/2 cup of vanilla powder to 4 cups of sugar. After mixing I just look to see if the ratio looks right. I look at it more then measuring it anymore. I just make sure to stir it every couple of days for about a week before bottling it up.
Oh yeah check out my vanilla sugar video there are some good tips on that one also.
@@ClementFamilyFarms thank you! I’ll be dehydrating soon!
@@ClementFamilyFarms do you also use and dehydrate the caviar?
I try to put all the seeds back in the bottles I sell. In my vanilla process videos I think in part #3 or 4 I show how I do it.
Great video Shane , I started making my vanilla like you do and I definitely like the coconut Rum the best. I love the sweet after taste. I also made some with Smirnoff vodka and it still has a strong alcohol taste , if I add more beans to the vodka will it take some of the bite away ? I was wondering if I can make it taste better ? I look forward to your answer . Thanks for everything you do 💜 Also I would like to buy a bottle of your vanilla , how can I do that ?
I dont use the Smirnoff anymore because of the alcohol bite it has. It is what I started off with when I didn't know any better. You could add more beans to it but honestly I wouldn't waist the beans on that alcohol. You will still make a good extract but I would only use it in cakes or baked goods just not using it in frostings, creams, drinks or ice-creams. I don't sell my vanilla to the open public or out of my area. Only because I am always sold out with regular clients before I can even start the next batch.
@@ClementFamilyFarms Thanks Shane , I always appreciate your opinion and love that you share your knowledge and experience with us 💜
@@ClementFamilyFarms hi, I am a newbie on extracts and have a question….
why wouldn’t you use Smirnoff vodka extract on frostings or ice cream?Because of the alcohol taste?
You channel has been very helpful for me, thanks!
I used to do dairy product judging when I was in Highschool with the FFA (Future Farmers of America). We would use a bite of an apple to cleanse our palate.
I love meeting people like you and sharing your story! I want to ask were you went to high school? I grew up in the FFA system as I call it. I had been to many judging contest sense I was a kid and my dad dragged me to all of them. My dad was a Ag Teacher and I have around 10 family members either retired or current Ag Teachers. I have to say I don't remember what my dad used for his students to cleanse their palates other than bread or crackers of some sort. I did not appreciate his taste in cheeses back when I was kid so I didn't pay to much attention.
@@ClementFamilyFarms I did FFA for 4 years, raised 10 separate pigs and had customers lined up before I began each project. My instructor, back in 79-83, was very much teaching us agribusiness and not just animal husbandry.
Recently I started making vanilla extract as a hobby and tried to present it as a fundraiser for my Knights of Columbus counsel, but they are a group that is driven by liability fears more than anything and shot it down even though I was willing to front all the cost and do the work and store the product.
Now I am looking to turn my hobby into a cottage industry. My hometown of Fullerton CA has several fine restaurants like the Summit house, the Cellar, and Mulberrys Streat not to mention about a dozen bakeries and the same number of doughnut shops that could be viable regular customers. So, I started contacting their chefs to see if they would buy product from a cottage producer.
I have my health safety cert already and CA has a 'cottage law', so I need to get that and a resale license if there is a market.
You should also add store bought premium extracts into your blind taste test to see how commercial extracts fare against the most popular homemade extract. I don't expect this to happen because it would be self-defeating if a commercial extract won. Everybody would look pretty stupid if that happened.
This could be another video in the making for sure.
I'd be curious to see that one.
Interesting that EC is SO popular but the end product isnt making it up the ladder. Is it one of the ones that people could smell/taste the alcohol? I use a cheap vodka (from Costco not the Kirkland though), and people love how fragrant and vanilla flavor forward it is.
The results are very interesting. I did not want to look at all of the results as a whole until I had them all together at once. Trying to keep an open mind. I dont like EC and never have. EC really only came on the scene in making extracts a few years ago by mistake. like anything else if someone tells you it the best and you don't know any better, it now becomes the best alcohol. I would never tell anybody what alcohol is the best I can only give you what my clients like and keep buying. That alone tells me what works, even Audra told me not to change what I was doing even though she picked a different alcohol than I use during the testing. Everyone's taste buds are different so what works for me may not work for you.
Smirnoff Blue 10 proof?..Or Belvedere?
How long did all of these vanilla’s extract? 6 months or one year?
So I use a lot of labor when I make my extracts so I can get a faster finished extract and faster turn around of my products. This is why I developed the vacuum seal method 10 years ago. With vacuum sealing and shaking my jars on a some what daily basis I can get a finished extract in about 3-4 months. I do test my pods at the end of 3 months to make sure they are depleted or close to it. Once they are not giving off anymore flavor I let them sit for another month before bottling them. The extracts in this blind testing were finished around the 3.5 months and I let them sit for a total of 5 months before sending them out for the blind testing. I have done the testing on this and my extracts that I have finished in 4-6 months taste the same or were preferred over the same extracts I had sitting for over 5 years. I am doing some of the same testing now so I can share the results with every on video. I have been making vanilla for a long time just never thought of documenting it and sharing it until 2 years ago. I love helping were i can.
Great video!
But now I have to know what you’re holding back, how do you finish off your vanilla.
What’s the secret bro?
If I gave it up then it wouldn't be a secret or a signature family vanilla. All I will say is look at the regulations on what you can call pure vanilla and what is allowed under the regulations. Then you use that information to be creative with your own extract recipe to make it your own. I never like making things that everyone else is doing so I always try to find how I can make things different and my own.
This isn't exactly related to this video, but I recall you saying your vanilla extract is close to 1.5 fold (1.5 oz beans per 8 oz liquid). I did some research and read that commercial double-fold pure vanilla extract requires 23 ounces of vanilla beans for every gallon of alcohol. That's 1.44 oz beans for every 8 oz, so isn't yours a little MORE than DOUBLE fold?
FDA regulations is 1oz of beans to 8oz of liquid for a single fold. I dont know what commercial standards are but I am assuming it is the same in the US. Out side of the US the standards are lower and less regulated. I still call mine single fold giving my clients more flavor for there money.
@@ClementFamilyFarms Thanks!
I wonder how a vanilla vodka like Smirnoff would work?
coconut rum might be fine, but 1/2 tsp of amber or dark rum will definitely change the flavor of 10 oz. of hot chocolate a lot, not tasting like choc with rum, but completely different, , , ,so what that would do to cake, fudge, etc, I don't know Great videos, thanks
Thanks for sharing!
@@ClementFamilyFarms Thanks
Hello and thank you for the interesting video. Can you tell me the ratio of Greek yogurt, sugar and vanilla so I can do my own taste test? I'm not a fan of milk which I have tried in a taste test but I like yogurt. Thank you.
I tried several different ways and what I found was Plain Greek yogurt has no flavor or sugar in it so you need to add a little sugar to it. The sugar takes out the bitterness from the yogurt. The ratio I found that worked was 1 cup of yogurt to 2 tablespoons of plain white sugar. Mix for 5 min then let it sit for 5 min and mix again. This will help dissolve all the sugar. The Greek yogurt seemed to hold the vanilla flavor better also. I hope this helps.
How much vanilla?
If Grey Goose and Kirkland are the same shouldn't they be neck a neck in the tasting outcome?
Wait for the next video!
I will. 😊
Wait so dose the captain Morgan taste like coconut?
Interesting enough yes and no when it comes to tasting the coconut. Sometimes I do taste it and other times no. Each batch is a little different even thought the recipe is the same. 90% of the time all we get is a good strong vanilla with a little sweetness at the end. Then there are times you get a good strong vanilla with a little coconut after taste.
@@ClementFamilyFarms thank you! Personally I love coconut but I’m curious about how that flavor will incorporate into all of the various backed goods I make
Great video, but with your data take the top 5 and average them out and see what is top choice. So if #7 comes up all say 10 taste test then i would say it's a winner. But not taking the number 1 from each test. Because every test is not coming up with the same number as the best. You can average out the numbers and come up with a real number 1. But as you say every one has a different taste.
Thanks for the info!
She didn't drink the water after eating the cracker. Not much to remember, lol.
Be interested in knowing if you have tried a Very High End rum ... like FOURSQUARE 1703 masters select or MOUNT GAY masters select cask strength .... ** my thought is if you want to make something Really Special (like for a Generational Gift say like for a house warming or wedding) you might want to start with something thats Already Special...