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Clear Vanilla - Page 2

post #16 of 20
By the way, grade A beans will actually pull the ratios down and further away from the desired ratios for extract. Again, matthewkelley is correct. The thinner, less plump beans are the ideal for extract. The added moisture in the plump beans only adds the moisture into the liquid, diluting the ratios.
post #17 of 20
The first time that I made "extract" I followed the formulas that are all over the internet, I thought that the vanilla seemed weak. Then I started digging more and realized that for a true extract that I had to use a lot more beans. Now I'm using 6-8 beans per cup of vodka and I like the results much better. I also let it age a full 6 months before using it, by then the alcohol smell is replaced by a naturally sweet vanilla aroma. The extract is now almost black in the bottle. When I transfer it to a small bottle, it is still very dark, not amber.
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post #18 of 20
Quote:
Originally Posted by scp1127

Sorry, SoFlo, matthewkelley is correct. Your's is not extract. It is vanilla flavored vodka. The length of time has absolutely nothing to do with the FDA standards.

I am now manufacturing my gourmet vanilla for a wholesaler that will take it nationally. It must meet FDA standards and mine does.

tigachu and others with whom I have shared my ratios, I would appreciate it if that recipe stayed private because of the recent expansion of my business.

tigachu, I'm really glad you liked it. I'm also in the process of developing an organic line. I don't know if the results will be as good, but the vodka is pure top shelf with original hints of vanilla. Pm me if you are interested.



scp, would the ratio that I use be sufficient in your opinion? I use quadruple filtered Burnette's vodka, it seems like one of the better "cheap" vodkas, I've used it in mixed drinks and find it pretty good actually, definitely not the cheapest in the store, but nowhere near top shelf. Right now I'm using grade A Mexican beans (never been able to find grade B Mexican).

I ask because I am getting ready to start a new batch. When one batch is ready, I usually start another, so that I have at least 6 months for it to steep.
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post #19 of 20
bakechef, pm me. I'll also help you get the right beans. Susan
post #20 of 20
Mc Cormick clear vanilla. Roundeye Supply sell 6 1 pint bottles for under 23.00. Tastes better than Wilton clear vanilla. I posted this last night but someone removed my post.
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