Vanilla-making newbie needs help, please!

[Lynn B]

I bought a beautiful :) (750 ml size) bottle of dark rum today. How many vanilla beans should I add to that size bottle? And should I slice the beans open or leave them "intact"?

I am planning to use Penzey's beans - do you experienced vanilla-makers like those ones?! And about how long before it turns into vanilla and is usable?

I am SOOOOO excited about this! All tips/advice will be greatly appreciated! :)

Thanks!

Lynn

[Wendy w]

Hi Lynn!

I made vanilla last November with the same size bottle of vodka and 2 vanilla beans and just recently, it was dark enough. This year, very soon, I will be using dark rum too. I say that if you’re going to make vanilla, go for the gusto! Use 3 beans and yes, you will want to scrape the insides of the beans as that’s where the flavor is. Have fun!!

[HARRYET]

Lynn,

I would use about 3-4 vanilla beans (the fresher/fatter the better). Definetly cut the beans in 1/2 lengthwise, so the little beans get into the rum.

I can't help w/penzey"s, as I've never ordered from them. I'm sure you'll get many more responses thou, re:Penzey's.

On the last issue, the longer it sits, the better it gets, but at least 4-6 weeks.

Good Luck Ann :)

[Lynn B]

Wendy,

Thaaaaaaaaaaank :D you for the reply! I thought I should probably open and scrape the beans... but the reason I hesitated was because the last bottle of Penzey's vanilla that I bought had a whole (unslit) vanilla bean in it. ??? So that got me wondering!!! Anyway, thanks again!

Lynn

PS I thought you were going away with DBF this weekend?!! Go on and go, girl... we'll be here when you get back!!! :) :) :)

[Lynn B]

Ann,

Thank you for the response! We must have been posting at the same time... I didn't see your reply till I had already posted my thanks to Wendy!

So all I need to do is SLIT open the beans... not try to scrape those little innards out?! :)

Thanks again!!!

Lynn

[HARRYET]

Lynn,

thats correct! (about the bean insides), you will periodically shake the bottle of rum and the beans will sort of disperse(sp?) themselves.

enjoy! Ann :)

[Ralph]

Well, Lynn, we'll have to compare notes.

After DW told me to pick up some vanilla extract yesterday at Trader Joes, found out they no longer have it!:eek: So, I knew I was going to Penzey's today & figured I'd pick up a couple vanilla beans to make my own since I now refuse to buy McCormick's stuff (any of it!).

Just got home w/a 375ml bottle of vodka & plopped the two beans in it (after slicing lengthwise). Now we'll sit & wait.........

BTW, chose vodka since it's less intense & flavorful than rum, but may do that next!

[RobinC]

Shopping list:

Order From Penzeys - Vanilla Beans (Lots!) & Double Vanilla to compare with soon to be homemade vanilla
Bank - Cash
Liquor Store - Dark Rum and Vodka (gotta try both)
Cost Plus - Cute lil bottles for vanilla project

I am glad people have been asking about making vanilla and thankful there are experienced vanilla makers out there to answer all the questions! :D

[AD]

I can't tell the difference in different brands of vanilla, although I never buy Adams brand since it's so hard to pour. I've tried the cheapest and most expensive and everything in-between, and they all taste and smell alike to me.

I once used a vanilla bean for a CL recipe for vanilla wafers. I prefer the extract. The bean just had a lousy taste.

I've tried a vanilla powder, and by itself, it has a "plastic" taste. It will probably better once I try it in a recipe though.

[Jewel]

I can definitely tell that I'm don't have that baking chromosome, because I'd never HEARD of making your own vanilla until I read this thread! I'm reading Lynn's first post thinking she's obviously covering up the fact that she's a lush by telling these people at the liquor store she's making vanilla with all this rum! :p (kidding Lynn!)

Vodka? Dark Rum? Vanilla Beans?? And HOW long does it take?? I'm amazed at this! :eek: I had no idea you could make your own. I've been using a lot of vanilla in my smoothies, and using my little bottle of Penzey's Double Vanilla only in my ice cream so far. I'm running out of pure vanilla extract, but don't want to pay $10 for an 8 oz bottle of McCormicks, and I now refuse to buy imitation. (I used to...I'm sorry!:rolleyes: )

So I can trot on over to the Liquor Store today and buy a 750ml bottle of dark rum, take out the 4 Madagascar Vanilla Beans I have from Penzey's, slit those bad boys in half lengthwise, toss 'em into that rum, put it on a shelf and shake it periodically and in a few months I'll have vanilla? How do I know when it's done? Do I leave it in that big rum bottle or do I put it in smaller bottles? If I put it in smaller bottles, do I have to 'can' them or will a standard twisty cap work? Is it worth it? Does it taste better than Penzey's Vanilla Extract?

And most importantly...when my husband mistakes it for Captain Morgans and makes himself and rum & coke, will I have to take him to the hospital? Good way to fool the cops, though, huh? "No Sir, I haven't been drinking, I've been eating Vanilla ice cream! HIC!" :D

[Missi]

Jewel, your post CRACKED me up!!!!!!!! I have a huge label on my vanilla extract that says VANILLA for that very reason (still in it's Meyer's rum bottle).

I can't stress enough looking through old threads. Around November a bunch of BBers started making vanilla together and posted periodically about the outcome. I missed the bandwagon (Christmas and my wedding in Jan) and started mine in Feb. The biggest problem I noticed in old posts was color, so I decided to start with dark rum so color wouldn't be a problem. (It also comes in a dark bottle which is important to keep the light out). I only sliced the beans lengthwise and didn't scrape out the inside. Everytime I take it out to use, it seems even better. I'm not sure when it will reach it's peak, if it hasn't already.

It is so rewarding to make my own extract!! (not to mention cheaper). Good luck to all those trying this out for the first time, and please keep us posted!

[Alisa]

Jewel,
You're amazed by making vanilla and I'm amazed at you putting vanilla in smoothies! I never would have thought of that - what kind(s) do you add it too??? Please share - sounds like a high yum factor...

[Jewel]

Originally posted by Alisa
Jewel,
You're amazed by making vanilla and I'm amazed at you putting vanilla in smoothies! I never would have thought of that - what kind(s) do you add it too??? Please share - sounds like a high yum factor...

Alisa, some issues back CL did a smoothie recipe that really intrigued DH and I, and honestly it's the only one we've ever used. Can't remember which issue, but it was a Mango Banana Smoothie. Neither of us are wild about mangos, so we subsituted strawberries and followed the recipe. We loved it! Since then we've modified it slightly, but stuck to the basics of that recipe, which called for vanilla. The original recipe calls for 1 TBS nonfat dry milk, but we decided to sub Vanilla Flavored Soy Protein Powder for obvious reasons, and instead of mangos we sub frozen berries or other fruit. NO ICE in this recipe, only frozen fruit. We ALWAYS add a banana, so we have strawberry-banana, blueberry-banana (favorite), raspberry-banana, and peach-banana so far. Here's our basic recipe we use every morning for breakfast:

1 TBS Soy Protein Powder (or nonfat dry milk)
1 TBS sugar(sometimes less)
1 tsp vanilla
1 cup frozen fruit
1 banana
2/3 cup skim milk

Puree in blender and enjoy! We like the fact that we don't have to use ice cubes in this recipe, and frozen fruit is just so much easier. Obviously the banana is not frozen! It's more like a milkshake, but the nutrition and the taste cannot be beat! :D

[Alisa]

Thanks so much Jewel!
I have the same old frozen strawberries-vanilla yogurt-soy milk-banana smoothie every time and it's starting to lose some of its charm. Here's hoping the vanilla will jazz it up a bit! I would have skipped CL's mango smoothie recipe because I think mangoes taste like lighter fluid or something- Yech.

[Beth]

Last night, I started some vanilla in those canning jars that previously held my vinegars (now in pretty bottles). I have one with voldka and one with 10 yr. plus rum, but I didn't have any dark rum. Guess I'll have colorful vinegar and pale vanilla. :D

BTW, I did find some fun little bottles for the vanilla at Cost Plus. They had aqua and cobalt blue bottles for $1.49 and $1.99. Some with glass stoppers and some with corks. I found a better selection of medium sized clear bottles at Pier One.

[Lynn B]

Loving this thread! Thanks, everyone, for all your comments/ideas/tips!

Ralph, great idea to about "comparing notes"! ALTHOUGH... (insert whiny voice...) it's NOT FAIR, MOM -- he got a HEADSTART!!!! :) (Being the rural girl that I am -- I have to MAIL ORDER my vanilla beans from Penzeys!!!!) ... MOOOOOOOM - Ralphy's GLOATING... :)

Lynn

[Lynn B]

Well, the vanilla beans arrived from Penzey's today... and they were hardly out of the package before they were slit open and plopped into the RUM! :) Woo Hoo! How fun was THAT?!!!

BTW, those were the biggest, fattest and softest vanilla beans I ever saw! I was pretty jazzed about that!

SO... I put 4 of those new beans in my (750 ml) bottle of dark rum, plus 2 1/2 older beans that had been hanging around here awhile -- they were definitely past their vanilla-bean PRIME... sorta shrivelly-looking (kinda pitiful, actually!) ... but I figured they'd have to "equal" at least ONE of the new ones??! Maybe I'm wrong (heaven knows I admittedly have ZERO experience w/ this!!!) - but it seems to me that you could hardly make it too strong!?!

I still have a couple of the new beans left... I think I'm going to try a smaller batch... in vodka! <hic!>

Lynn

PS I'll know to start checking mine about 2 weeks after Ralph's is done!!! :)

[Barb856]

This idea of making your own vanilla is soooo appealing to me. I was wondering if it's too late to start it for Christmas???? Another question, my husband bought a bottle of Clear Spring Grain Alcohol 190 proof from the Duty Free last year (he tells me it's vodka but I have no idea and of course, no one in their right mind would want to drink it) and I was wondering if I could use this. By that I mean and live to tell the story!!!

When you bottle the vanilla, does it have to be sealed or can you just put it in one of those nice bottles with the cork? Also, how long does it keep - I guess indefinitely just like the kind you buy at the grocery store.

Sorry to be asking so many questions, but being new at this, I want to make sure if I'm doing it, I'm doing it right.

Thanks.

[Beth]

I'm planning on putting some of the vanilla into the colored glass bottles I bought at Christmas time. They will probably go into some gift baskets. When I finish my current bottle of Nielsen-Massey extract, I'll probably pour mine in their. Of course, I was so ecited when I found that extract in large bottles at Cost Plus, I bought one and have it in waiting. The homemade vanilla I keep for myself should be really good by the time I use it.

The alcohol will not spoil and will keep any bacteria too drunk to reproduce, much less thrive. If you tried to can it, you'd boil away at least some of the alcohol and perhaps create a less stable product. Just let it sit.

[Jewel]

I'm also planning on starting a few 'holiday' bottles tomorrow, and there's just one more thing I'm curious about. Once 'done' (4-6 weeks) is this vanilla interchangeable with commercial vanilla extract in flavor and strength or will I have to 'double up' the homemade stuff to equal the commercial? I also wonder if the strong alcohol content would keep ice cream from freezing or affecting baked goods in general. Any clues? :D

Also, I'm reading her for the most part that vodka seems to be the booze of choice over dark rum...but does the Vodka Vanilla ever get the rich color or does it stay clear? Do you strain the seeds from the vanilla as you use it or do they 'dissolve' during the fermenting process? Sorry for the Chemistry Class questions, but I also want to make sure I don't blow this!! :p

[Beth]

I'm doing this for the first time myself, so I can't really answer your questions, Jewel, but I'm planning on straining the vanilla when I pour it into smaller bottles to get any pieces of bean out, but I wouldn't worry about the itty, bitty seeds. They are so tiny and I have had them in the ends of bottles I have bought.

My Nielsen-Massey vanilla is 35% alcohol, and the vodka I used is 40%, and the alcohol evaporates in anything that is cooked. I think the main thing will be how much vanilla essense you get into the liquid. The color issue seems to be more a phsychological issue since I've never used vanilla extract as a coloring, but there have been times (white icings and such) when less color would be better. Jsut thinking out loud....

[kristaB]

I love this idea! Thanks for all the great tips. I'm going to get started on some quickly to give as christmas gifts.
I'm new to the BB and am amazed of all the great ideas and tips everyone has. I'm so glad to have found you all!!:D

[Hoosier65]

Has anyone tried Bourban vanilla? The last I bought was bourban

[Beth]

No, but you could try bourbon. I was thinking of trying a small bottle of spiced rum to make spiced vanilla.

[lanie]

I am just posting this - to confuse everyone - kidding - this was at one of the sites - and actually just started a bottle last week - used 2 beans to 375 ml of Absolut Vodka - think I put them on Wednesday - and I can't believe how dark it is already - well a good strong tea color - I am so excited about all this - have never done this before. Here is what I found - oh and the vanilla sugar is on my list next.............

Home-Made Vanilla

You’ll need 1 to 2 (75ml) of vodka and 6 or more full vanilla bean pods and 6 months.

According to Martha Stewart, buy the best vodka you can find. Well,we all know how rich she is. I used the cheapest house brand vodka I could find and nobody’s complained so far!

For the vanilla beans, don’t scrimp! Martha says 2 beans to a bottle of
vodka. I used 4...I wanted a really strong vanilla. Use the back of a
knife and rub it carefully up and down the full length of the vanilla pod. This evens out all the seeds. Now, using the sharp edge of the knife, cut a slit length-wise down the pod. Drop the cut pods into the bottle of vodka. Tightly cap the vodka and give it several good shakes. Date the bottle somewhere on the label so you can keep track of when you started this endeavor. Place in a dark, cool space. I used the back of my bedroom closet because I’m in and out often enough. Once every week or so, give the bottle a couple of good shakes. This process takes approximately 6 months. I started in May to have them ready for Christmas. Find neat bottles with cork stoppers to give as gifts. I made my labels on the computer.

Vanilla Sugar
Using the same method with the vanilla pods as described above, rub and cut one vanilla pod and place in container with approximately 2 to 3 cups granulated sugar. Tightly cap container and agitate. Whenever you pass by the container, give it a couple of shakes. In about 6 weeks you’ll have vanilla-flavored sugar. It’s great in coffee, hot tea, or on hot breakfast cereals (oatmeal or malt-o-meal). Use it for sugar cookies or for sprinkling on top of baked goodies. Makes a great gift in a French canning jar with a neat serving spoon.

[Jewel]

Oh well, looks like I blew it for Christmas this year!! But they'll be 'knock your socks off' Vanilla Bottles for next year. :rolleyes:

Looks like I gotta go back through that Holiday Gifts thread and see what else I can make for this year! Maybe a Spice Blend??? Hmmmmm...thanks for the info everyone! :D

[Beth]

Jewel, I have seen instructions in books that say at least 2 weeks. Folks here have said 4 weeks or more. We're looking at about 12 weeks, and it will just keep getting better, so I wouldn't change your plans. You might let folks you give it to know that it will keep developing and can be replenished. Does this mean we should all have 2 bottles -- one ready to be used and a newer one or older one replenished in waiting? ;)

[lanie]

Jewel, don't give up - here is another thing that I have heard and forgot to mention - that when you 'take' some out - add more vodka/rum/whatever and put another bean or 2 in - keep the bottle going all the time........I just entered the above because of the way the bean was being cut, smoothed, etc. - just a rough guideline - but that is sort of how I did it - don't think there is any cut'n'dried method - you still have plenty of time - do a mickey bottle with 3 beans - haahha - should be plenty strong and GOOD! I'm telling you, my little bottle is looking pretty good for 3-4 days - and I bought beans from the bulk barn - 2 for $5.98????don't know if good or bad.

[Mbart]

Okay, I've caught your enthusiasm, and want to do this too! I'm psyched! But, question: can I use an old bottle of vodka I've had sitting around? It's about 2/3 full, and I honestly don't know how old it is -- probably a couple of years (I'm more of a wine or margarita drinker!).

So...is this still "good"?

No matter what, this is gonna be such a neat Christmas present! Thanks for the idea!

[Melman]

I'd like to step forward as one of the homemade-vanilla gurus if everyone doesn't mind. I made my first homemade vanilla bottle probably 6-8 years ago (maybe longer). I have not bought a bottle of vanilla at the store since that time. Remember our "Parmesan cheese snobs" that won't use the green can? Ditto. :-)

I started with vodka-based vanilla and that's still my favorite. I used a 375ml bottle of Smirnoff Vodka (I think that would NOT be in Martha's "most expensive vodka" definition!!!) With a couple of those wonderful, plump, moist, brand new beans (from Penzey's or wherever you can find them), it honestly truely should not take more than 3-4 weeks. I think it's possible that the people who have had problems having the clear alcohol turn into that wonderful golden color...or start smelling like a decadent bottle of vanilla...may have started with, shall we say, inferior beans. I've seen those. Scrawny, brittle, tiny, snap-it-if-you-bend-it-beans just won't work.

Last year, I made a batch with rum. It took longer than the 30 days to really start smelling like vanilla. Which do I like better? I really couldn't say. I *THINK* probably the vodka version just because I feel like we're old friends since this is what I'd used for so long. ;-)

So, yes, Jewel, you can EASILY have your Christmas bottles. Yes, they should have a wonderful smell and a beautiful golden color. Oh yeah...yes, it is interchangeable with regular vanilla. I sometimes wonder if I should cut back a tiny bit...and then think, NAH...and pour away. ;-) Someone asked about a DH accidentally picking it up and pouring a drink.....if anyone's DH pours a drink of this stuff with those lovely vanilla beans floating in the bottle, I'm gonna guess they've already started with something else before getting to this bottle!! :-)

Whoops...one more answer....you can leave the beans and the residue in the bottle. At least the one I have at home has all kinds of leftover beans in it. When you tip the bottle to pour it, all the bean "flakes" will float in the opposite direction. If a tiny flake or two falls in whatever you're making, you'll never know it....and there's definitely no harm in it. I NEVER strain this stuff....pour into teaspoon...dump into whatever I'm making. I've used it in smoothies!!!!! NO PROBLEM....unless you count a wonderful aroma floating off your smoothie as a problem. YUM! (OK OK...depending on what's in your smoothie, you might not smell it. I think I have a habit that I have to take a quick sniff of it everytime I open either bottle.)

Yikes...I sound like I might need to call vanilla-anonymous or something.... do I like this stuff too much? :-) NAH!!!!

[Beth]

Originally posted by Mbart
Okay, I've caught your enthusiasm, and want to do this too! I'm psyched! But, question: can I use an old bottle of vodka I've had sitting around? It's about 2/3 full, and I honestly don't know how old it is -- probably a couple of years.

Well, I got you beat. My rum is from a bottle we bought duty free on our honeymoon a little better than ten years ago. The voldka is not quite as old. For this use, I don't think it will matter at all.

[SusanL]

I was wondering when you would reply!! You are the Vanilla Guru!! (Change your Avatar to that) My two bottles are just humming away in the pantry,OK they aren't making noises like the FOODSAVER (Hi Lynn!) but they are working to be ready for Thanksgiving, so that my friends and family can use it for holiday baking!
We should pick a date to check our vanillas-I made a rum and a vodka to compare. But since both bottles are dark, I will have to pour some out! Anyone have a date??

[Hoosier65]

Does it matter what proof the alcohol is?

[Melman]

I just checked the bottles in my kitchen...the vodka and the rum are both 80 proof.

SusanL....I just wanted to check...is being the Vanilla Guru a GOOD THING? :-) I've been wanting my very own special avatar but haven't come up with anything.

[GayeC]

Thank you, Melman, and others! Of course, I have to do this now!

Oh, and maybe it should be the "Vanilla Queen," like Phoebe is the "Bean Queen!"

[SusanL]

it is an HONOR we bestow upon you! I need a new avatar also but haven't found a cute cat to use. Someone has a black cat but I want a different one. Kim's Red Baron is cute. Uh Oh, we are off-topic :eek: ;)