Any other vanilla freaks here?

[goohsmom]

Okay, so potato vodka for me. I’m suspecting they might try to mostly keep that a secret on the labeling… So what should I look for on the label ?

Surprisingly not Chris. You’ll have best luck looking at the Russian or Polish vodkas. The brand I usually buy is Luksusowa, which is labeled potato vodka and triple distilled. That gets rid of most flavor and particulates, which also reduces hangover severity if you’re using it for drinking.

BTW, I see that a lot of vanilla is extracted with Bourbon ? Then, interestingly, I have seen vanilla beans listed as “Bourbon Madigascar”… but I don’t know if that means these vanilla beans have a slight Bourbon’ish flavor from the start ?

Bourbon vanilla beans mean the beans were grown in Madagascar and the surrounding islands in the Indian Ocean.

Not sure. I just want straight, heavy, rich, creamy vanilla flavor. If I could get that with water, I would.

Something you could try, for a delicate vanilla flavor, would be to cut open a couple of pods and put them in a sealed container with your favorite powdered sweetener. It won’t be a heavy, rich flavor but it also won’t have any alcohol associated with it. Bear in mind, any alchohol in the extract is removed in the cooking process.

Oh, one other thing. Homemade vanilla take a really long time to infuse. You’re actually creating a tincture by soaking them in alcohol, vs a distillation or a tea. Allow at least 9 months for the first batch, and go from there. The good thing is, you can re-add vodka a second time and even a third in some cases. Plus, since this is a tincture and you’re not using the whole beans as a garnish, you don’t have to purchase the highest quality if you don’t want to.

[Momof5]

I love the taste of Vanilla as well; so I do understand that you guys love it too… but what I am wondering is what do you use so much for? What do you put it in? I used tons when I baked all the time; and still do when I bake things for the family. I am just curious what you do with it all =).

[goohsmom]

I look forward to hearing how the different beans compare. Vanilla is on my list for next year as gifts, I don’t do a lot of baking so I don’t use much.

[FishChris]

My GF still uses it in her Keto baking, and her coffee. Me, I use quite a bit of it in my morning mug… In fact, with the weaker store bought stuff, its hard for me to overdo it. Of course I’m thinking it will take less of the high quality 2X fold stuff… and hopefully, still taste better yet

Here soon, whenvever I feel I can lighten up and eat a few more treats, I’ll be having my GF bake all kinds of vanilla stuff… vanilla cookies, cakes, whatever

[Momof5]

Awesome! It sounds like a fun adventure making it yourselves as well =).

[runswithdogs]

I didn’t know if you had a specific brand for the dark rum in mind. I make a lot of different brandies and liqueurs and have some specific brands I choose, mainly for the flavor profiles and quality. I’m always open for ideas on other brands though.

I think I used Plantation 3 stars silver rum this last time. And Kraken dark spiced before that. The kraken has a bit more of its own flavour that you still get a touch of after the beans sitting for 4-5 months but it melds well & I quite like it.

BTW, I see that a lot of vanilla is extracted with Bourbon ? Then, interestingly, I have seen vanilla beans listed as “Bourbon Madigascar”… but I don’t know if that means these vanilla beans have a slight Bourbon’ish flavor from the start ? O

Nope, thats the type/strain of vanilla, & what I generally look for.

We are going to start making a qt of 2X next week. But we are still really thinking about starting more… maybe a bunch more, depending on how its starting to taste

If you can afford it, id say start extra, and store it away. The longer it sits, the better so if you start enough now, in a year+ you could have some premium stuff.

[goohsmom]

I think I used Plantation 3 stars silver rum this last time. And Kraken dark spiced before that. The kraken has a bit more of its own flavour that you still get a touch of after the beans sitting for 4-5 months but it melds well & I quite like it.

Interesting thought, I may use a dark rum to make vanilla with extra spices, that sounds phenomenal for evening coffee while camping or on vacation. Not a big fan of pre-spiced rum, anymore than I buy pre-flavored liquors. Much prefer to make my own and know what’s in them, like the strawberry tequila I’ve started making. Sadly, it’s not good for sipping, but my husband tells me it makes a stellar margarita, especially when paired with home-made orange liqueur and an all-natural margarita mix.

[FishChris]

Yep. Only thing is, premium beans aren’t cheap ! I’ll be buying 25 for $70 next week to get started. That should make 1 qt of 2X extract.