I grow vanilla beans and this is the second year that we made vanilla extract. We live in Hawai'i. We made 57 bottles last Sunday.

Here's the condensed info for those who like reading Grade A beans are : fresher, plumper and heavier. They have a higher moisture content (30%) and are usually for cooking stuff like crème brûlée. While you need to use more it to make up for the moisture it makes extract much faster Grade B beans are : drier (25%) and usually used for vanilla extract. they're slower to make into extract but they can be easier to follow recipes to since you don't need to adjust There isn't much difference between the two when making vanilla extract so it's best to choose the one with the highest reviews and best price! regions and taste profiles : Madagascar and Tahitian are the most common types of beans but vanilla grows in many places Madagascar are light, buttery and sweet Tahitian beans are more fruity Check out the graphic she puts on screen at 5:09 for other varieties You can use many containers to make your extract but she prefers glass. Make sure to note how many ounces your container is since it impacts how many beans you put. The minimum for companies is 13.35oz of vanilla per gallon When making your extract choose a recipe that measures your vanilla in ounces since beans vary in size For your liquid you can use vodka, burbon or White rhum Vodka : purest vanilla flavor. Adds nothing Burbon : adds hints of smokyness White rhum : makes the sweetest vanilla since it's made of sugarcane Use mid to low shelf alcohol.you don't need to spend 50$ When topping off existing supplies remember to leave a little extract aside to use while your vanilla is still a little weak

Grade A weighs more because it has a higher concentration of water. Water does not make it taste great. It is the weight of raw beans that matters. So if you use X in weight for grade B beans, I would use 10% to 15% more for grade A beans to offset the water weight. You also showed a bottle that was half full of liquid with beans in it. Your bottles should always be full of liquid, fully covering the beans. When the vanilla is ready to use, strain the liquid into a different container. Then put new alcohol into the container that still has the original beans in it. This way, you can reuse the beans. Make sure you thoroughly cover the beans with the new alcohol. You might need to add additional beans to the container. This is just my opinion. I am not a scientist. This is just how I do it. Alcohol will keep everything sanitary. That is why you should keep the beans fully covered.

My wife and I went to Ecuador for a vacation and brought back 4 kilos of vanilla beans grown there. When going through customs in Miami, the customs lady kinda went weak in the knees! It was funny! We bought several bottles of vodka and several cases of glass bottles and are making a whole bunch for family and close friends as Christmas gifts.

For single-fold pure vanilla the breakdown for the FDA recommendation is: .83oz beans to 8oz. spirit (Most round up and weigh 1oz beans to 1cup spirit) My fav bean origins are: Ugangan/Madagascar (I blend them at times) My fav spirit: Capt Morgan Coconut Rum

This is one of the best videos on this topic, loaded with helpful well researched information. In the video, there is a mention of an FDA ratio of 13.35 oz of vanilla bean to 1 gallon of liquid. As someone from a country that uses the metric system, I worked out what that meant in grams and litres. To my surprise, that neatly translated to: 10 grams vanilla to 100 ml of alcohol And one vanilla pod is roughly 2.1 grams. So that’s roughly 5 pods (10 grams) to 100 ml alcohol

Looking to make holiday gifts. This is the most informative lesson I have found so far. Thank you!

I use Captain Morgan spiced rum because they use Madagascar vanilla beans in making their rum, then adding my vanilla beans to it just makes it extra special. I make a half gallon a year to give as gifts and everyone loves it. I usually use 25 grade A beans per half gallon but I'm going to bump it up to 32 after watching your tutorial to see if that makes a difference. Your video is a year old so not sure if you'll see this but thank you for sharing this information.

You make it pretty simple to understand and you telling how to keep a bottle going was a bonus.

A lot of great info all in one place! Very helpful video. Thanks so much... Subscribed! ❤😊

Great video, so much more info than the bunch of others, which are great, too, when one starts their vanilla journey, but as yourself - I WANTED MORE! Correct: Once you make your own vanilla extract, you will NEVER go back to bought one... and I've tried many, and I've tried expensive, and organic, and thick and thin.. NOPE. All of the above are just a faint aftertaste in comparison with home made. Other thing : SPICED RUM - heaven. I need to try with glycerin ( no alcohol option), out of curiosity. Thanks for sharing girl

This will be an addition to my Christmas presents.

As a beginner for this journey you have been quite helpful ,Here I go ! Thanks

Great video! Very informative! I will be making my own!

I watched a video from Becky at acre homestead and her sister does an instant use vanilla extract using the instant pot! I am going to try both methods...can't wait!

This was very interesting! I have never made my own extracts! Have a great weekend!

My great grandmothers been making homemade vanilla for 80 years and she told me not to split the bean open it breaks down too quick to just use the whole bean then that way when you start getting low you can refill it at a couple beans and put it back in the cabinet and grab another one that’s ready

I would put those old beans in a mason jar then fill with sugar after they dry.

thanks for the vanilla infor. I found it helpful. Ive never made vanilla extract, and am doing some research before I go ahead and put the bean in the drink!

Super helpful. Thank you.

This is great, love the way you break it down! Can't wait to make it and hopefully give as gifts 😊

Oh and I absolutely love mixing Madagascar with Mexican

Thank you, I was just shopping beans & thought I had better look at a video or two and I saw yours first. You make the most sense and I am getting vodka & bourbon tomorrow. Thank you, I love it. PS, I make tinctures and the cheap vodka works beautifully, just sayin'

Totally doing this! Thanks!

Very informative video, thank you!

Great video my friend 🤩 I love that you take so much time to research your content. We appreciate that so much. 💕 I've always thought of making it myself, but you are right that there are so many videos and info out there. Its overwhelming. You make it easier to understand.... i can't wait to make some for myself and maybe gifts. Thanks Claire Bear 🐻 😊 🙏

Hey! This was great! Love how much real info you but into this! Vanilla beans are actually native to mexico. They just grow in tropical climates.

Hello! Thank you for sharing this information. I would like to add one thing: I would place the spent beans in a container of sugar to give fragrance and perhaps a little flavour to that. * I am looking for a recipe to make my own fiori di Sicili. Heavenly stuff! I'll keep looking...

Nice job and I like the link to the extract store - book coming out and getting it! Your selection of base liquids didn't include spiced rum, is there a reason that you excluded what seems to be a very popular choice for other extract makers? I'm getting ready to run several batches and you so clearly articulated the grade differences which I appreciate it so much, when I bought my beans I just assumed that grade A was better, but this is clearly not the case. I don't think I've seen this mentioned on any other channels before. Very helpful.

Claire- 1st time visiting! Thanks for the great info re: vanilla extract making! Have you made other extracts??

Very informative. Thanks

Awesome video. Thanks

I appreciate this info, Subscribed!

Just learned about extracting and use Smirnoff too also white and spiced rum. I've discovered a warm room quickly expedites the extraction processing, a lighter version of the sous vide method. Have a blend of Madagascar & Tahitian aging, the scent is incredible! It's dark and has an amazing scent at 1 month old!

I also use whiskey, spiced rum, and desarrano. Yummy.

Dry the beans in your dyhydrater when your done making vanilla ground them up and make vanilla sugar

“Who gets down on some massive research”🤣 You’re a delight!! Great video as usual. Wish you were my next door neighbor bestie!!

Did you prepare bean paste and set it aside from the old bean pods? Currious because I have been looking at different videos. I stumbled on this whole concept and idea from a FB ad and I am hooked, I have beans and jars coming. All I need is a scale because I like the way you measured out. Thank you so much.

After taking the beans out of the jar and after drying them I crush them together with sugar. In a food processor. Not a single piece of my precious vanilla beans goes to the trash bin. :)

Anyone that's enthuse about sharing cooking is a place I want to be so let's go! 😊❤

Nice video! Thanks a lot for sharing again :) new subscriber here 😍☺️

I’ve honestly never felt anyone but master chefs actually need grade A (when cooking not making extract). I’ve often found grade A and B to be indistinguishable in direct use (using the bean in cooking like a custard or ice cream recipe).

I heard spiced rum is really good to make vanilla with.

Hi, great video, thank you for the info. Question: how many beans per 2 oz jars please?

Great information Claire! Was wondering if you've tried the vanilla made with the blend of Tahitian and Madagascar beans and what your thoughts are. I have vanilla made with Tahitian beans and bought Madagascar by mistake. I don't know if I should mix them or start a new bottle with the Madagascar beans.

Honestly, I was just gonna throw the beans in the vodka bottle and when it’s ready, I’ll portion it out into little containers. I’ve seen people do that and I’m all about simplifying.

Ohhhh my goodness!!! I'm so excited I found your video!! I truly appreciate your knowledge and how you make it seem so simple with a few varieties! I've heard that they need to sit in a dark, cool place for a year... what amount of time do you recommend?

1 oz beans per 1 cup liquor. I started trying Kirkland vodka. Suppose to be better than smirroff

Fwiw… the Tahitian vanilla is actually a cross between two different types of vanilla plant. There is an extract called “cooks cookie vanilla” in case people want to try the difference

Hi Loved your video Can you please help me calculate for one 1 liter of vodka how many beans?

11 months ago I made some using 90% Vodka. This morning I went to shake it and saw a white film on the inside glass close to the bottom. Can't figure out what it is and afraid to use. Any advice. I used 100% McCormac and Madagascar A beans.

I know that vanilla king you can use some A and some B beans it says it on there site that's were I'm going to order mine from but I'm interested in this

Hi from your new subscriber! ^.^ Just curious, Tahitian or Madagascar extract is your favorite for baking?

I watched a video where the lady used type A and when she was done making the vanilla, she cut the bottom of the bean pod and extracted out the stuff in the inside to pour over whatever you choose. So if I were to split the vanilla bean like you did, I wouldn’t have that option would I? It would all come out and mix right in, which would be more wonderful for the vanilla I would assume. Have you tried making it without splitting the bean? If so, what’s your opinion?

So what do you do with the vanilla beans you took out after refilling with the new beans and more vodka?

Brandy also works well

I'll be honest, I like bourbon or non spiced rum and I generally wait 2 years. I find that I use 1/3 - 1/2 as much in recipes.

Why bourbon and not whiskey?

You c a n scoup the caviar out and use it and put the beans back in. Thank you for the video.

Could they be sliced AND cut in half?

can i use any alcohol

Wondering why you just don't pour out some vodka, drink it, and then put the vanilla beans straight into the bottle of vodka. Is there something to pouring the vodka into another bottle?

Can I use both grade A and grade B beans? I had both and ended up using both... will that cause problems?? :( also noticed white floaties within my bottle so far, obviously some of that will be vanilla floaties but it's white bits also and not sure if mine has gone bad? :( I initially measured out the vodka in a glass measuring cup before pouring it back into the bottle... the measuring cup was clean but now I'm worried about it. Never done this before so not sure if it's normal. Also all the beans are covered and have stayed covered in alcohol

Hey, where did you get your bottles from?

I have the best homemade vanilla, made with JD…. My aunt made it for me and yum!

I’m in my beginner stages of this activity. However why not blend it and run it through a fine sieve? There’s probably a reason (or not)???

Two questions: 1) Do you have to shake it or move it around while it's becoming the finished product? 2) Can I just keep it on the kitchen counter or do I need to store it in a dark place or something? Thanks!!

I have Ceylon high quality vanilla beans A grade from Sri Lanka

Can you do a mix of different kinds of beans in one extract?

How long to store it before you use it?

I always use bourbon with great success.

did you mention what % percentage of Alcohol ? 100 proof =50% Alcohol / 80 proof = 40% Alcohol by Volume

I'm going to make mine with glycerin because I don't buy alcohol

All bourbon is whiskey but not all whiskey of bourbon. However, the only difference is that bourbon all comes from the bourbon trail in Kentucky. Whiskey will do the job.

Squeeze out the seeds, to use in some vanilla ice cream

So what did you do with the old beans that you took out... throw them away...cook with them....❤

13.35oz per gallon

But u can just use the vanilla bean with the rum that is very natural a so God make it to use i would love some of the vanilla bean can't it get in jamaican when u put rum on it u mest it up

You do not have to take your old beans out you leave them in there forever they will disintegrate and give more and more flavor!

I'm selling grade A gourmet vanilla

Nice video thanks for sharing, just a quick observation that very same bottle you using you can get at Dollar Tree for $1.25. Just thought I would let you know!

Oh it’s 2 ounces of vanilla beans to 16 ounces of alcohol come on

So you need $200 worth of vanilla beans to make a gallon of extract. You just used $25 worth of beans to make 16ozs.

You can also take that bottle put a cup of water in your Insta pot and cook it under pressure for 30 minutes and you’ll have vanilla already ready instant vanilla