I’m apart of a vanilla co-op on Facebook, and they say the ratio is 1 ounce of beans to 1 cup(8 ounces) of liquor and let it sit for a minimum of 1 year.
i found that every bean batch is different, some being oily some dry. So when you add 1 once of beans its not really accurate in terms of vanilla content and flav.
I use 1 bean per 2 oz of vodka and let it go for absolutely no less than 6 months (last batch went 9 months with grade A Madagascar beans). I have a new batch going now and will go for 1 year (with grade B Tahitian beans).
I use Madagascar A and 80 proof Vodka, Split my beans many many times vertically, scrape the caviar (the inside seeds that have no real taste profile), score the inside of the pods (where the flavor actually is), cut into 1/2 inch lengths, and put it all back into my brewing vessel at a ratio of 0.83 (+) ounces minimum (I use 1 ounce) to 8 ounces of vodka. (that gives you a single FDA 1XFOLD as they sell you commercially) I never use heat and I shake as often as I walk by it on the counter. It does take 4-6 months, but I put up a bottle every month and after 4-6 months you have a ready new bottle supply every month unless you let friends taste it. Then you can not make enough. *To make at an FDA strength of 1.5XFOLD, use about 1.25 (+) (I use 1.5 ounces) of beans per 8 ounces Vodka and you would also if you tasted real extract made right. Anyone who tells you to measure in the number of beans instead of the weight to spirit volume doesn't really know BOO, and should be embarrassed. Never buy beans in a store or by the bean. I usually spend no more than $15 an ounce(or less), fresh and vacuum-sealed. That puts me at about $20 for 8 ounces - of the best you ever had, and less than $30 for stuff you didn't even know existed.
A study of chemistry would stop people asking stupid questions. Time is the most costly ingredient in any product, it takes years not months to makes a good scotch. I'd prefer not to try your home made scotch. Don't be in such a hurry - if you are in a hurry just get it at the supermarket. Good vanilla is aged longer than 13 weeks
I have cut, ground, and left my beans whole. The flavor of the bean that were left whole was much better than the others and I was able to squeeze out the yummy caviar for French Toast. Grade A works better for this than Grade B though.
Yes, but didn't you cut off the ends prior to submerging your Grade A beans? I see you post a few times on another Vanilla Bean RUclips and that one man cuts his beans flat.... such as fileting a fish and scrapes out the caviar and put it in the jar, and then he puts the entire pod inside the rum. Was it coconut rum he used?
@@GiselleMarieXIII I discovered that it's best to leave the bean whole (no cutting the ends). Those beans have swollen up like balloons ;0)! I have done everything to the beans that I could possibly do to them to include grinding them. I will only cut now if the bottles are too small and in most cases, I tie them if the bottles aren't too small so they can fit. Yes, I knew the wonderful channel you're talking about. He likes coconut, rum and I discovered I don't like it, a very harsh after taste. I love Svedka Vodka and oh my goodness, Brandy!!!! Thanks for your question!
@@lavvy2585 Thanks for me too ing the coconut rum. I also watch the same vanilla channel, but was skeptical if coconut rum would leave a harsh alcohol taste. Thanks for sharing what you use.
Did you do a controlled test where you used the same batch of beans to try each of your methods? If not, each batch could have influenced the result that you did not like.
i loved your video! i'm thinking of starting my own extract and keep it going for many years. My only tip is that your video seemed to end a bit abruptly, i found it a little odd. but i respect it if tha'ts the style you're going for
Interesting you mentioned the sous vide. I've had the hardest time finding info on that method but I made some that way and also have some infusing the traditional way. I'm curious to see if I can tell the difference between them after a full year. Both batches were double fold (using 2 oz of beans per 8 oz for anyone who might not be familiar). What a lot of people don't mention about double fold is that you need more extra space in your container or you have to do some math. I used 16 oz jars and only had enough room for 10 oz of liquor and 2.5 oz of beans and there wasn't much head space.
Thinking more is more better, I bought a bottle of 90 proof to make a batch with ten beans. The stuff ruined about four different standard recipes I tried it in. Going to try the sugar idea with the preserved beans. Buying a bottle of Mexican paste after watching this excellent video -thank you. 👍
Thanks for the video, very objective , adding to that, the best extract I made actually involved soaking the beans in hot water (like tea) and then adding vodka to the mix. My next test will involve a few drops of neutral oil. My reasoning being that a lot of flavoring compounds are lipossoluble. I could go through the 250+ compounds of the vanilla pods and figure which one is lipossoluble but for my sanitys sake Ill just do the experiment and see what is what XD
UPDATE: It turned out great, I used instead of hot water I put the scraped seeds and pods in neutral oil (cottonseed, sunflower etc) I let it rest for 15 days in the dark then added vodka, is very very good.
Exactly the information I was seeking, all wrapped up, neat and tidy. Thank you. I put up my first batch May 2020, gave lovely large bottles to each of my 2 adult daughters at Christmas. I'm making this year's batch with greater confidence, making it all the more fun. With Thanks!
Very interesting video. I bought a bottle of vanilla & a pack of beans & have been steeping it for months. I’m going to let it steep for a year. I thought I could reuse the beans for another batch. It’s helpful to learn that I should toss them
Most home cooks say to just keep adding more alcohol until the mixture weakens, then just add new beans. I have not seen a video, other than this one, that says strain out the beans.
OMG this guy looks so freaking intense! If you were watching this video with the mute on you would have no idea that it was about vanilla beans. You could easily think he was giving the Liam Neeson speech from the movie Taken " I have a very particular set of skills..."! Seriously this video could become one of those challenges where everybody tries to put the funniest hardcore speech on top of this video!
I've also seen that you can use a whipping siphon to make a quick infusion. I bet I could do some fun things with an ultrasonic cleaner, thanks for the idea!
LOTS of misinformation in this video. It is obvious that he has not done adequate research or worked with actual vanilla extract hobbyists that actually know what they are doing.
As I now review this site again - is he paying people for comments. Never heard so much crap in one place since the birds and the bees thing. I am astounded.
I would have valued the taste test more if it were a double blind test. Knowing the source can influence your decision. Also having a standard or control is important to making an objective assessment. Not very scientific.
Great point. I'd have loved to done a big taste testing with dozens of people. While knowing the source influences the decision, sometimes that's unavoidable and will be part of your situation. It's a factor you could control for, it'd be awesome to take two cohorts and reveal the source to one but not for the other to measure differences. Taste tests are very much subjective assessments. Someday. 😊
I just made a batch for the first time noticed little hair/fabric like fibers floated around the jar. Not just seeds and husk. Is that normal. I threw the beans directly from the vacuum sealed pouch into a new opened vodka bottle. So I guess this stuff was already on the beans? Is this normal? Or is it just supposed to be seeds and tiny pierces of husks floating around?
Of note, artificial vanilla extracts are made from a gland around a beaver's ass, Not really what I want in my cookies. Also, homemade vanilla Eextract is better, but you need a LOT of vanilla beans. I used 1 pound of grade B vanilla beans to 3 liters of vodka. I wont see a return on that investment for a year, but I can just add a small amount of fresh beans next year and get another batch and can keep doing that, so every year after, I just get a bigger and bigger return. Plus, well made vanilla extract is REALLY good and if you use a little more so the flavor can really pop, you'll notice that difference.
These days, artificial vanilla extracts use vanillin which has been synthesised from petrochemicals or, less frequently, from from wood pulp. Interesting what you say about the amount of beans needed. I bought 5 which came in a sort of test tube type container, and I just filled it with small amount of vodka, left it for a few months and it produced a a great concentrated extract, which I topped up periodically when levels ran low. I don't do a huge a amount of sweet cooking but it lasted me for several years before no more flavour could be extracted. It would have worked out cheaper than even fake vanilla extract.
@@jaredrichardson78 Yes, I think it depends on the amount one is making. My bean to vodka ratio would have been quite high, and thus resulted in a concentrated extract. Just thought it's worth pointing out for anyone wondering about making small amount and that it can be achieved with just a handful of beans.
![KSI - Thick Of It (feat. Trippie Redd) [Official Music Video]](http://i.ytimg.com/vi/At8v_Yc044Y/mqdefault.jpg)
I’m apart of a vanilla co-op on Facebook, and they say the ratio is 1 ounce of beans to 1 cup(8 ounces) of liquor and let it sit for a minimum of 1 year.
i found that every bean batch is different, some being oily some dry. So when you add 1 once of beans its not really accurate in terms of vanilla content and flav.
1 year is way too long. I started using mine after 4 months but I double fold. Brandy is unreal!
I use 1 bean per 2 oz of vodka and let it go for absolutely no less than 6 months (last batch went 9 months with grade A Madagascar beans). I have a new batch going now and will go for 1 year (with grade B Tahitian beans).
I use Madagascar A and 80 proof Vodka, Split my beans many many times vertically, scrape the caviar (the inside seeds that have no real taste profile), score the inside of the pods (where the flavor actually is), cut into 1/2 inch lengths, and put it all back into my brewing vessel at a ratio of 0.83 (+) ounces minimum (I use 1 ounce) to 8 ounces of vodka. (that gives you a single FDA 1XFOLD as they sell you commercially) I never use heat and I shake as often as I walk by it on the counter. It does take 4-6 months, but I put up a bottle every month and after 4-6 months you have a ready new bottle supply every month unless you let friends taste it. Then you can not make enough. *To make at an FDA strength of 1.5XFOLD, use about 1.25 (+) (I use 1.5 ounces) of beans per 8 ounces Vodka and you would also if you tasted real extract made right. Anyone who tells you to measure in the number of beans instead of the weight to spirit volume doesn't really know BOO, and should be embarrassed. Never buy beans in a store or by the bean. I usually spend no more than $15 an ounce(or less), fresh and vacuum-sealed. That puts me at about $20 for 8 ounces - of the best you ever had, and less than $30 for stuff you didn't even know existed.
VanillaPura to the rescue.
A study of chemistry would stop people asking stupid questions. Time is the most costly ingredient in any product, it takes years not months to makes a good scotch. I'd prefer not to try your home made scotch. Don't be in such a hurry - if you are in a hurry just get it at the supermarket. Good vanilla is aged longer than 13 weeks
The eye contact is killing me: I want to look away but I can’t!
Agreed, he looks so intense!
He’s not a blinker, is he …
When I close my eyes I see his looking at me!
I have cut, ground, and left my beans whole. The flavor of the bean that were left whole was much better than the others and I was able to squeeze out the yummy caviar for French Toast. Grade A works better for this than Grade B though.
Yes, but didn't you cut off the ends prior to submerging your Grade A beans? I see you post a few times on another Vanilla Bean RUclips and that one man cuts his beans flat.... such as fileting a fish and scrapes out the caviar and put it in the jar, and then he puts the entire pod inside the rum. Was it coconut rum he used?
@@GiselleMarieXIII I discovered that it's best to leave the bean whole (no cutting the ends). Those beans have swollen up like balloons ;0)! I have done everything to the beans that I could possibly do to them to include grinding them. I will only cut now if the bottles are too small and in most cases, I tie them if the bottles aren't too small so they can fit. Yes, I knew the wonderful channel you're talking about. He likes coconut, rum and I discovered I don't like it, a very harsh after taste. I love Svedka Vodka and oh my goodness, Brandy!!!! Thanks for your question!
@@lavvy2585 Thanks for me too ing the coconut rum. I also watch the same vanilla channel, but was skeptical if coconut rum would leave a harsh alcohol taste. Thanks for sharing what you use.
@@tiahnarodriguez3809 I think you should try it and decide. I didn't like it. Brandy and plain vodka worked perfectly for me.
Did you do a controlled test where you used the same batch of beans to try each of your methods? If not, each batch could have influenced the result that you did not like.
He. Never. Blinks.... 😳
🤣😂🤣😂
Heavily edited video each sentence a separate clip. he probably edited out any blinks.
i loved your video! i'm thinking of starting my own extract and keep it going for many years. My only tip is that your video seemed to end a bit abruptly, i found it a little odd. but i respect it if tha'ts the style you're going for
Best video I've found on vanilla extraction. Thanks so much for sharing!
Add vanilla bean to vodka and leave it for 2 months? I leave my beans in vodka for no less than 18 months.
Interesting you mentioned the sous vide. I've had the hardest time finding info on that method but I made some that way and also have some infusing the traditional way. I'm curious to see if I can tell the difference between them after a full year. Both batches were double fold (using 2 oz of beans per 8 oz for anyone who might not be familiar).
What a lot of people don't mention about double fold is that you need more extra space in your container or you have to do some math. I used 16 oz jars and only had enough room for 10 oz of liquor and 2.5 oz of beans and there wasn't much head space.
This guy doesn’t blink! Maybe I have been watching too many videos by body language experts!😂
He's a robot. I noticed this too! I came to the comments looking for this comment 😂
The video is heavily edited, like every sentence is a separate clip.
Oh calm down. He's a lovely man.
He doesn't blink 😂 noticed the first time I watched.
Thinking more is more better, I bought a bottle of 90 proof to make a batch with ten beans. The stuff ruined about four different standard recipes I tried it in. Going to try the sugar idea with the preserved beans. Buying a bottle of Mexican paste after watching this excellent video -thank you. 👍
Thanks for the video, very objective , adding to that, the best extract I made actually involved soaking the beans in hot water (like tea) and then adding vodka to the mix. My next test will involve a few drops of neutral oil. My reasoning being that a lot of flavoring compounds are lipossoluble. I could go through the 250+ compounds of the vanilla pods and figure which one is lipossoluble but for my sanitys sake Ill just do the experiment and see what is what XD
How did it turn out?
Did it turn out well?
UPDATE: It turned out great, I used instead of hot water I put the scraped seeds and pods in neutral oil (cottonseed, sunflower etc) I let it rest for 15 days in the dark then added vodka, is very very good.
@@LarsUriel oooh 😯 that sounds good! Thank you!
You answered all my questions, thank you! Great video!
Exactly the information I was seeking, all wrapped up, neat and tidy. Thank you. I put up my first batch May 2020, gave lovely large bottles to each of my 2 adult daughters at Christmas. I'm making this year's batch with greater confidence, making it all the more fun. With Thanks!
If you do not want an alcohol bite I'd suggest 70%. There are actually standards to be considered pure.
This is really good to know! Store bought vanilla extract is very expensive- I can see going the home made route if only for cost. Thanks!
Thank you for sharing this information I buy mine from the supermarket and it’s getting so expensive I think I’ll try the homemade version 🤔😎👍✌️👏🏼
I love the way you talk ❤
I opened up your video and on course I thought you would be having one mil subs.. Well you will eventually get there for sure ! Great content
Very interesting video. I bought a bottle of vanilla & a pack of beans & have been steeping it for months. I’m going to let it steep for a year. I thought I could reuse the beans for another batch. It’s helpful to learn that I should toss them
Most home cooks say to just keep adding more alcohol until the mixture weakens, then just add new beans. I have not seen a video, other than this one, that says strain out the beans.
OMG this guy looks so freaking intense! If you were watching this video with the mute on you would have no idea that it was about vanilla beans. You could easily think he was giving the Liam Neeson speech from the movie Taken " I have a very particular set of skills..."! Seriously this video could become one of those challenges where everybody tries to put the funniest hardcore speech on top of this video!
Its worth making extract....I ended up making nice extract using Ceylon Vanilla beans from ebay...Really had a good flavor & punch
I've thought about making vanilla extract with an ultrasonic cleaner. Seems plausible.
I've also seen that you can use a whipping siphon to make a quick infusion. I bet I could do some fun things with an ultrasonic cleaner, thanks for the idea!
A month or two? 2 years is the sweet spot js
This was really good. EVERYTHING I was wanting to know. Thank you.
LOTS of misinformation in this video. It is obvious that he has not done adequate research or worked with actual vanilla extract hobbyists that actually know what they are doing.
Thank you for all that valuable information.
Formula:
A=3=Glycerol
B=1=Water
Y g of vanilla beans * 10 = (Y*10=Z=)Alcohol mix.
Alcohol mix=(Z/4)*A+(Z/4)*B
As I now review this site again - is he paying people for comments. Never heard so much crap in one place since the birds and the bees thing. I am astounded.
Great video! Thanks for the information.
amazingly informative video! Thanks :)
I would have valued the taste test more if it were a double blind test. Knowing the source can influence your decision. Also having a standard or control is important to making an objective assessment. Not very scientific.
Great point. I'd have loved to done a big taste testing with dozens of people. While knowing the source influences the decision, sometimes that's unavoidable and will be part of your situation. It's a factor you could control for, it'd be awesome to take two cohorts and reveal the source to one but not for the other to measure differences. Taste tests are very much subjective assessments. Someday. 😊
thanks man for your very informative video
What appeals to me is using different types of beans mixed together
Thanks for the info.
this is the video i needed today
i appreciate your intensity, thats how we know you dont fk around
Thank you
I just made a batch for the first time noticed little hair/fabric like fibers floated around the jar. Not just seeds and husk. Is that normal. I threw the beans directly from the vacuum sealed pouch into a new opened vodka bottle. So I guess this stuff was already on the beans? Is this normal? Or is it just supposed to be seeds and tiny pierces of husks floating around?
I just made a batch.. Samething
You have crazy eyes! I like it lol, great video
Nice. Enjoyed.
He looks scarred. Does he even blink?
does this guy ever blink?
Blink damn it….
🤣😂
He is on Vanilla
Who cares about blinking? Cheez
Uhm. Liked the video but why aren’t you blinking?
Botox. JK.
He is on Vanilla 😑💨
Dude......blink
Crazy eyes man, scary
Of note, artificial vanilla extracts are made from a gland around a beaver's ass, Not really what I want in my cookies.
Also, homemade vanilla Eextract is better, but you need a LOT of vanilla beans. I used 1 pound of grade B vanilla beans to 3 liters of vodka. I wont see a return on that investment for a year, but I can just add a small amount of fresh beans next year and get another batch and can keep doing that, so every year after, I just get a bigger and bigger return.
Plus, well made vanilla extract is REALLY good and if you use a little more so the flavor can really pop, you'll notice that difference.
These days, artificial vanilla extracts use vanillin which has been synthesised from petrochemicals or, less frequently, from from wood pulp.
Interesting what you say about the amount of beans needed. I bought 5 which came in a sort of test tube type container, and I just filled it with small amount of vodka, left it for a few months and it produced a a great concentrated extract, which I topped up periodically when levels ran low.
I don't do a huge a amount of sweet cooking but it lasted me for several years before no more flavour could be extracted. It would have worked out cheaper than even fake vanilla extract.
@@anonnymous4684 I am not saying less cannot be used, but far better results with more beans.
And yeah, WAY cheaper to do it yourself
@@jaredrichardson78 Yes, I think it depends on the amount one is making. My bean to vodka ratio would have been quite high, and thus resulted in a concentrated extract.
Just thought it's worth pointing out for anyone wondering about making small amount and that it can be achieved with just a handful of beans.
@@anonnymous4684 a fair point!
Sorry not to be a troll but you give off the serial killer vibes in this video. Don't ask why, just accept it, embrace it and hand yourself in, lol.
0kay, this video was very informative but this guy looks a little, let's say..... odd.
at what temperature did you made them sous vide?
135º F (57º C)
@@FoodieFindings thanks