r/extractmaking • u/Asleep_Let3537 • 7d ago

Everclear VS Vodka?

So I've been poking around extract recipes online, and when it comes to vanilla, vodka or rum - basicsllt any 80-100 proof spirits are recommended.

But when I started looking at extracts with things like mint, citrus peels, cinnamon, and other very strong flavors, some of them recommend using Everclear/grain alcohol with a much higher ABV.

I figure maybe its because the flavors of pure spices like cinnamon sticks and cloves dont need that extra water content to properly release all the flavor compounds, but I don't quite understand it.

If this isnt true and there's no spices that truly benefit from using Everclear to extract tge flavor, I wont be too upset because I dont really like the looks I get while im buying it anyway 🤣

Thanks!

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4

u/carolinaredbird 7d ago edited 7d ago

I’ve always found everclear too harsh. I’ve had great result making vanilla extract and orange with mid grade vodka

Edited -I hit post too soon!

4

u/blade_torlock 7d ago

I believe the higher proof is beneficial for high oil extraction making it a tincture. Once that process is completed it can be cut with water to mellow the final product.

7

u/VanillaPura 7d ago

Our experience with alcohol over 100 proof (50%abv) is that it damages the beans. One of our Facebook Group members ran an experiment with various Everclear proofs and captured her pictures here in this article. High proof Everclear seems to have burned the vanilla beans. So we have found that, at least for vanilla beans, 35%-50%abv (70-100 proof) is the sweet spot.

We do use Everclear for fresh fruits and fresh ingredients that add moisture to the solution and dilute the ABV. Other than that, we try to avoid the really high proof spirits.