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The make-your-own vanilla extract experiment

Fat Guy

By Fat Guy
in Cooking

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jedovaty

jedovaty

Posted
Posted (edited)
9 hours ago, JoNorvelleWalker said:

 

Seriously, wood is used to impart a vanilla flavor to wine and spirits.

 

Right, I'm not questioning that (wood barrels and all).

 

My vanilla tastes like raw bark/wood.  Not only does that sound incorrect, I'm not sure I like it.  Go outside, pick up a stick of mulch bark and chew on it.  Do you like it?  Actually, don't do that, might be toxic, I'm saying it to illustrate the point :)

 

I'm here looking to see if others have this wood flavor - I have not seen that mentioned in this thread.  It's definitely from the pod/sheath.  Is it because it's only 2 months old, is this normal, or did I just not use good beans?  This random internet user wants to know.

Edited by jedovaty (log)
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  • 3 years later...
Alex

Alex

Posted
Posted
On 1/22/2020 at 10:18 AM, chileheadmike said:

The one time I made my own vanilla extract, I didn't even try it until it had sat for 6 months. 

 

Ditto. I finished one batch last year and have another small one steeping now, with at least 2½ months to go. I used Sobieski vodka for both.

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scubadoo97

scubadoo97

Posted
Posted

I found a vacuumed bag of a few vanilla beans in the freezer that I bought in 2013 before the big move.  I tossed them.   They might have still had some flavor but had to pick and choose what was going with us and what was going away.   

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