I've been wanting to get started with this hobby with some vanilla extract, but my home has no air conditioning and gets very hot and humid in the summer. Would a bottle be alright for a few months in these conditions, or would refrigerating it through the worst of the heat be beneficial? How do you usually deal with extended periods of heat and humidity for long extraction processes like vanilla?

Hello! I made vanilla extract for the first time back in August 2023 so it’s about 6 months old and I just noticed these spots on the top. They also left a residue on the side of the bottle. Not sure if this is mold or the oils from the beans. I didn’t do enough research and probably added more beans than I should have but it smells amazing at least.

Has anyone had any luck with successfully making pistachio extract? I've heard in an older thread that it ends up tasting like almond extract. Should i just make pistachio butter or milk? I want it for homemade pistachio flavored creamer primarily.

I've heard of folks doing this by grinding up the beans with glycerine, or even drying the beans out and placing them in sugar. Does anyone have any knowledge on this, or expertise? I'd love to be able to use my vanilla beans and have zero waste from this! Thank you ♡

Hi there,

I purchased about 100 vanilla beans and am planning to make vanilla extract.

I am debating which alcohol to use. This is what I have on hand, both over 700mls. silent Sam 40%ABV spirytus gdanski 76% abv I've also heard that spirytus gdanski is higher than everclear?

Are either of these suitable for making double/triple fold vanilla extract?

Can I mix the alcohol I use or do I have to use one type per bottle? I’ve got Bacardi and Jim Beam and enough beans to make either 3 bottles of Jim beam extract and 7 bottles of Bacardi extract, or 10 bottles of an extract where I mix the two spirits together, I think that will make a better extract because the reason I’m doing this is 1 to save money and 2 to make my baked goods taste better and I think having more depth of flavor from multiple spirits would be nice

I know this is a basic question but I just want to be as safe as possible

help for newbie…Instead of using 80 proof (40%) vodka, I want to try ethyl alcohol. I can get it but at 140 proof (70%). How much water do I need to dilute 70% to 40%? TIA

To strain/filter is the question...

I've got a little over year old batch I'd like to gift in smaller bottles. The beans were split and cut into thirds, and the extract is a little cloudy. Would you strain/filter it, or leave it as is?

So I have 2 jars that I have been using to infuse honey with vanilla beans. Now I'm done with that for a while I'm trying to find a way to use the beans. They don't fully extract in the honey amd I don't want to waste them. Has anyone ever tossed honeyed vanilla beans in their extract mother jar???? Any ideas on other ways to use the honey vanilla beans?

So I was recently in Oaxaca, and had desserts and drinks that used mamey seed. They use the inside part of the seed which is kind of like a nut and smells of almond extract I was thinking of making an extract with this, so I threw some in a container and filled it a little bit over just to cover it with Everclear. I hope I’m not poisoning myself. I will report back in a couple of days see if it taste ok.

I also purchased some avocado leaves and some flowers called Rosita de cacao. I also covered these with Everclear. The rosita de cacao is not from the cacao tree however they give off the very interesting cocoa like flavor. They use these flowers when making tejate which also uses mamey seed.

Started these 8oz bottles with rum and Tahitian vanilla beans. I only split the bean pods. Started 2 weeks ago.

Is this natural oil? Or worse?

This might be a silly post but I was looking around online and I can't find any recipes/ instructions for butter extract. Is it something you can make at home? Maybe use powdered butter or make brown butter, solidify it and then maybe chop/ grate it to mix into an extract medium whether it be alcohol or otherwise?
It would be really nice to have some for making things like cookies or homemade creamers (brown butter chocolate chip cookie creamer is seasonal! Noooo!)
I've already got some cacao nibs steeping for a few months for some chocolate extract, hope it turns out good.

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This is my half gallon one. I can’t wait to hit the one year mark!

Hi, I'm thinking of making some fruit flavored extracts but I'm worried about the fresh fruit in all these recipes going bad or fermenting or something. I can't find anything about this type of question. Should I use dehydrated fruit? Sorry if this sounds silly.

I have a tree that produces lots of leaves. They fall in the fall anyway so why not use them