I’ve watched SO many videos on making vanilla and every one was difficult…with no explanations as to WHY they were different. I could have saved myself so much time by just watching your video first!!! You answered all my questions and concerns! Awesome video! Thank you.
I've seen so many incorrect ways to make VE, it's a shame what people are doing. I really appreciate all of your knowledge and expertise! You really have this figured out!
Thank you and I do agree it is a shame. So much miss information out there. I have been doing this sense I was 20. Now at 51 trying to share with people what I have learned over the years. I don't know If I have figured it all out yet but I have figured out what works for me and creating a great extract consistently. Thank you again for your kind words I do appreciate them.
"Just throw two beans in a 32oz jar and put it in the instapot then let it steep for 4 days and you've got pure grade A homemade vanilla extract your family will love "
This is the most comprehensive, informative and helpful video on the subject. You are right about the countless other videos out there that make the whole thing so confusing as to what truly is the very best advice overall. Many thanks indeed from here in England for all your time, effort and expertise in making this wonderful video.
You have the BEST videos on vanilla extract. I watched them all in a day. Please post more. I have nothing to watch lol. I love that you respect standards. Your creativity, testing methods and willingness to share is just beyond amazing. I appreciate your work. Thank you!
Wow. Such great info! My son is also Shane - who is currently a big, tough U.S. Marine - that still loves his mommas cookies and swears it's because of my homemade extract! 😁 I've been making it a long time, but still learned some great stuff from you here! Thanks for all the detail and important info and as a teacher I'm sending a big High 5 to you for doing an amazing job - despite a learning disability - and for having the courage to just own it and not let it stop you. Very inspiring Shane!
Aww thank you for the kind words. I grew up with teachers sense my dad and all my uncles were high school agriculture teachers. lol I guess that is were my flip chart came from. I learned early on if you own it good or bad you will be trusted more. I was in the hazardous waste clean up industry for 20 years. Despite my disability I had worked my way up to a project manager and budget manager. I even developed a thermo imaging program to prevent fires on power poles, buildings, and oil refineries even though I cant hardly read or write. Now I work with parents and our local rural country school with kids that struggle with dyslexia. If we have knowledge that can help others we should be sharing it. That is why I started my channel. Thank you again for the kind words I appreciate it.
@@ClementFamilyFarms Wow! Good on you Shane! So fantastic and so grateful you're helping kiddos in your area because it's SO important and so needed. You have a new fan here - so keep on keeping on changing lives and the world for the better! It will all come back to you! 🙂💞
This was a one stop know it all video! God bless you! ! You have been very generous in giving out all that one needs to know to make and sell their own vanilla extract. Your honest and sincere sharing is so appreciated. May the Lord bless your business greatly.
Really appreciate all your hard work in your videos. You do such a great job teaching you really don't need all that background music it gets to be too much, kind of distracting and to be honest a little annoying. You're the star after all! Thanks for sharing all the great info!
another great vanilla video!!! I'm forever grateful for your videos that have helped me with my technique to make my vanilla extract. The technique may be different but the science is the same, and the result is amazing. Thank you
I can’t tell you how much I appreciate this!! Just needed to hear an expert like yourself say some of these things! Like using beans over and over….did not make sense and just left me feeling like this info is unsatisfactory!! I love the confidence and knowledge you’ve given me going forward. My instincts were more correct than the info I was seeing 😋
THANK YOU! When I started looking into making my own vanilla(for Christmas gifts), there was so much conflicting information, it confused me. When you first put up your videos on vanilla, I felt like cloud parted and finally I could see the light. Thanks from the botton of my heart for posting these videos. ADD: Now I am thinking of including vanilla sugar as part as the gifts because a lot of my co-workers are avid bakers. Thank you again.
Vanilla sugar is a great gift idea. I give a small bottle of the vanilla sugar to all my clients. They all always come back and buy some or we trade goods.
@@ClementFamilyFarms Last year I made coco bomb. Talk about time consuming. I used quality chocolate and learned the hard way on tempering chocolate. 😖 But I figured it out. The vanilla sugar is looking better with the vanilla I started back in January.
Thank you! Thank you! Thank you! I have watched video after video just to find out how many beans to use. You are awesome. You are going to the top of my you tube list.
I have 10 16 oz. bottles (I’ve been brewing in recycled kombucha bottles) since last Sept. 2020. I placed 5 to 6 B Tahitian beans with ends snipped to each, most unslit. I went off many TH-camr’s with less defined and meticulous methods compared to you. I doubt many of them had your volume of experience. I wish I had found you first! My applause to you sir! I will need to change my ways now. Only making mine for me and for gifts.
This is great information!!! I have watched several videos on how to make homemade vanilla extract and by far there was not this much information in any of the others. At best I got 16 fluid oz to about 6 beans and you can start using it in about 3 to 4 months. Thank you for all the education!!
Thank you i was glad to share the info i have learned over the years with everyone. Yeah the minimum standard recipe is 1 oz of vanilla beans to 8 oz of 70 proof alcohol. Anything lower than that your just flavoring alcohol and not making extract. Out of all the years the average 1 oz of vanilla bean ranged from 7-12 vanilla beans per ounce. This is why its so important to weigh the beans for you recipe. Well I hope you have a great new year and make lots of great vanilla extract.
I saw a TV chef years ago mention mother jars for vanilla. She went over it and she just took a large jar and added a load of vanilla beans and filled it with alcohol. She said then you just let it sit and take a bean out whenever you want and use the fluid for vanilla extract.
As long as you measure it properly and are using proper proportions yea that will work. You won't need to cut them open it just makes the process take 3-6 months as opposed to taking at least a year. The upside to leaving the beans intact is being able to reach in cut the end off of one and squeeze vanilla bean into a recipe. The alcohol turns the caviar into a goo that you can squirt into a recipe where you desire actual vanilla bean to be visible. The problem with this is if you remove vanilla beans and dip your fingers into the alcohol the oil from your skin or lotion will dissolve into the alcohol and it will form a scummy residue at the edge of the glass as the alcohol sits in the jar. If it's for personal use its not super important I suppose but it's insightly and or gross if you are gifting it and a health violation if you are selling any of it.
Silicone gaskets (in the canning section) that fit inside the plastic lids will make it leakproof, I use this combo with all my dehydrated foods for long term storage. Researching before starting my first batch, thank you for your in depth teaching.
Absolutely the best video on making homemade vanilla I’ve seen by far! What do you use the vanilla sugar with? Do you add it to cookies when baking? Coffee?
I use my vanilla sugar in almost everything that has white sugar in it. I making today a fresh batch of cinnamon rolls and just replace the white sugar with vanilla sugar. It also makes the best sugar cookies. They come out so much better with a deeper richer flavor and yes I also use the my extract with it also. I dont use vanilla sugar as a replacement for extract. Thank you I try to keep my videos so everyone can learn and have fun with it.
I’m still halfway watching your video and the information you give about vanilla beans extract is so wide ranging. Thank you for sharing your knowledge to us. I like your subtle humor, too. I laugh every now and then, just like when you said instead of shaking 5 or so bottles, you only shake one half gallon bottle.
I’m like a few minutes into this video and I’m like… the music was cool, the beard is cool, I can already tell this guy knows more about vanilla extract then the first 5 videos I just watched from other channels trying to learn something … so, thumbs up and I just subscribed cause when I’m trying to learn something , I want to do it and do it right. THANK YOU. 😊❤
Awww Thank you for the kind words. I am just sharing what I have learned over the last 30 years and try to give some real information. I do agree there are some kinda giving out false information even some professionals. I just enjoy helping people make great vanilla extract.
Thank you so much for your knowledge on making vanilla extract. I tried to make vanilla extract and it is sitting there for 2years, but it doesn't tastes like vanilla. I think I put too much alcohol 1l with 10 beans It was from another recipe. I will try your method.
@@beverleyhunter8593 I just got mine out after it had been sitting for over a year. Mine doesn't taste good either. I got the vanilla beans from Amazon, and I have a feeling the oils were already extracted. Watching this video to see if I have done anything wrong.
What a great video!!! I've been doing it wrong for about a year now. Thanks for all the info. I think I can self-correct now with this new information.
Thank you you answered a lot of questions that I had. I bought some Madagascar beans from Costco about five years ago. I put them in hundred pro hall and split them down middle just in and put it an A-1 jar. I don’t bake much. And forgot I forgot I had it. I will grind the beans and hope to get a tittle mor flavor.
I found a bunch of videos prior to just finding yours. The previous making vanilla extract videos were pretty similar to each other but not to the depth that you shared! Wish I found your channel sooner. A couple videos had me making vanilla extract w an instapot! Thank you for your indepth tutorials
One thing that drives me NUTS about vanilla beans is how they market the beans based on which country they were grown in. It makes things confusing when there are multiple species of vanilla with the two most common v. Planiforia and v. Tahitensis being called "Madagascar vanilla" (or bourbon vanilla) and "tahitian vanilla". However unless it specifies that the vanilla is grown in these regions it can be from anywhere. I think the vanilla species is far more relevant than where the vanilla is grown but sellers usually market by the regions Uganda mexico costa rica thialand Hawaii papua new guinea etc... Also while planiforia and tahitensis make up the vast majority of the market there are a dozen other rare species of vanilla that are produced on an extremely small scale but still attainable on the market. The most common being v. pompona which is the "original" vanilla but was dropped in favor of planiforia because it cannot be hand polinnated and therefore can only be grown in South America. I love making vanilla extract that involves blending multiple different batches to get as complex of a flavor as i possibly can.
As of right now I don't have people visit for safety reasons. We have been downsizing the last couple of years planning for our future. I love all my followers and would love to open up my home, animals and property to everyone. We love sharing and educating people with our experiences. We live around the central coast of California and it getting to the point we cant survive here. Our ranch has been in the family 7 generations and it saddens me we cant ford it it here anymore. But we have plans on moving to Texas which scares the heck out of me. I want to build a home with some B&B cabins for traveling cowboys and high school rodeo kids were the family can come stretch out and have a place their animals can stretch for a day or so before moving on. But also for my followers and traveling nurses to come stay for a little getaway to relax with the animals. I also want to help others making stuff what ever it is. I have a long list of things I can do and have learned. So that may end up with me teaching some small weekend classes with my followers. I am in the process now of filming some of the stuff I do other than vanilla I also do resin and acrylic art, metal fabrication art pieces, catering, smoked meats and tons of homesteading stuff. All my friends have been pushing me to do this for years now and that's why I started the TH-cam channel a little over a year ago. I don't know were your at but it seems like you would be interested in seeing our place. Let me ask you what would you want to see if you were wanting to see our place. I am trying to gather information to improve what we have for everyone. Thank you for asking.
When part of the bottle of extract been used, is there any chance of the bean that is no longer covered in alcohol going bad? Just wondering if that part that is not covered by alcohol any longer should be snipped off and thrown away? Doesn’t the alcohol “protect” the bean from going bad? Thank you! GREAT video!!!!!!
I am highly impressed with this tutorial. Thank you so much for this information. This gives me great ideas, rather it be a gift or a business opportunity. Thank you once again.😃
Check out my videos. They are a little long but I try to explain everything for a better understanding of what’s going on. There are so many different videos out there but they use the wrong formulas or give misguided information. I try to give real information and 30 years experience were others never really break it down for you.
This makes me feel a ton better about putting my two extract jars in the direct sunlight. I learned it from your playlist, but then started second guessing myself because nearly everyone in the Facebook group I'm in was adament that sunlight was terrible for it. Good stuff! Can't wait to try my first batch....eventually
Hey Martin I am always second guessing my self. As I am making batches and tasting it them along the way sometimes I feel it is no good or something is off. But all I have to do is start sampling my extracts against others or store bought extracts then it puts my mind at ease and I know what I am doing is far better than everything else. Everyone gets fixated on only one thing and cant think out side the box or do testing. I always encourage everyone to test for them self's and don't take my word for it and see for them self's. I do what works for me and making a great extract and my clients seem think so also because I sell out before I am even started. I have a 6 month waiting list at this point. All the years I have been making vanilla all I hear is the same thing cool dark place but no one can tell me WHY! The only thing anyone has come up with is sunlight effects the vanilla enzymes. But there is no information beyond that. What, When, Were and Why. I am not using vanilla for my health, I am using it for flavor so if the sun doesn't effect the flavor in a negative way I am doing it. The vanilla is sun cured for months before even shipped think about that for a minute. Oh yeah I don't see people complaining or second guessing Sun Tea right! I am all for evolving and trying new things as long as it doesn't not negatively effect the flavors. This is why I test everything the best way I know how and try to share it with everyone. Some people cant get past what they have read or have been told because it is the only way they know how and that is what they have been telling everyone else to do with out knowing the Why. I always try to give people the options and the WHY. The can make there own decisions.
I knew I could count on you for the answer s to making your own extract…. Ty ty ty … I’m just waiting for my beans to arrive…. I’m so excited 😆 like a little kid 😊😊😊
I just started my first batch of vanilla. I made a 3 cup batch of vanilla using Madagascar Beans and another batch using Tahitian beans. I cut the beans into thirds to fit in the mason jars. Each jar has 4 ounces of beans and 3 cups of 80 proof vodka. About how long does my vanilla have to brew? Thank you. I have been enjoying your vanilla serie.
1. It is not recommended and its dangerous for alcohol to be heated and under pressure like that. 2. I really like using the Ball canning jars in all sizes. But only problem is the largest they have is the half-gallon. The wide mouth jars are easy to work with and you can get the jars and lids almost anywhere. Before using my total circulation system I would have 10-15 half gallon jars going all the time.
Great video I learned a lot now I know why mine smells like alcohol still.. it's been sitting for 2 years now it's a 16oz bottle and I only have six beans in each
I would buy around 1.5 oz of vanilla beans and add it to what you have all ready. But i will split the ones you have and the new ones and add them all together. Then shake them every couple of days and in about 4 months you should have something to start using.
Fabulous! Going rot see if you have any videos on vanilla sugar. Not sure what you would use that for if you already have awesome vanilla. So much to learn. Thanks for making such a comprehensive video!
I do have a video on vanilla sugar. I use the vanilla sugar in my coffee, tea and cookies. I just use the vanilla sugar in place of plain white sugar. If the recipes calls for vanilla extract I still add the extract also. It makes wonderful rich sugar cookies.
Thank you so much for all the information, I do have one question,since I started a year ago with a few jars and did no cutting or splitting or blending to the beans is it possible to go into those older jars and slice or blend them up and then put that back in for a couple more months ? Also what about mixing beans I’ve got a few Madagascar and a few Ugandan jars with same vodka would it be a bad idea to mix them together and then make one big batch ? Thank you so much for the great video! Many blessings ❤️🙏🏻❤️
Thank you! I am a newbie and can't wait to make my own vanilla! I have ordered my beans and I'm waiting on them to arrive. This video has really helped to answer some questions I had.
I’m waiting on my beans too. They’ll be here next Tuesday. But I’m going to the liquor store tomorrow and getting his suggested alcohol. I’m really excited! ❤
Absolutely great info! Just one question, if I want to use a 66 proof alcohol and add an 80 proof alcohol to it to increase the proof how much of each alcohols for each 8 oz batch? How would I go about figuring out the proof?
Oh wow that is a huge math calculation and outside of my zone. I am working on a program now to help people out with stuff just like this but it will be a while before it get it done. Sorry I couldn't be more of a help.
Thank you for replying. Is it normal for some beans to be bitter?. The recipe I made called for vanilla beans, vanilla extra and Agave syrup. How many weeks would you recommend for it to set?. But it will sweeten?. You are one awesome guy!! Thanks a bunch😀
cinnamon rolls, pancakes, whites cakes, really anything you use to cook or bake with. BBQ sauce using the vanilla makes deeper richer flavor. Experiment is what I tell people and you might find the next big hit.
@Tom Z - I'm thinking vanilla fudge, pancakes, coconut custard pie, vanilla pudding for filling cream puffs, & homemade Hershey's hot cocoa! Those are all things where the vanilla flavor really stands out & makes a difference! Dang... now I'm craving all of them! [2.17.2022]
Hey I just found your channel while starting my home made ice cream journey. I couldn’t quite get the flavor right so I decided to learn how to make my own vanilla bean extract. This video was super informative for helping things but I have three questions. Do I need to air out the bottles once a month. Do I need to shake them once a day and how long? I was curious if it’s similar to fermentation. Im using airtight glass bottles with the rubber tip lids.
No you dont have to air out the bottles. Making vanilla extract is not a fermentation. If you are getting fermentation then something went wrong and your starting to make alcohol or it is rotting inside. Shaking the bottles helps keep the fluid moving around the beans. The more often you shake the jars the faster you will get an extraction. I shake my bottles twice a day for the first 2-3 weeks then every couple of days after that. With using the vacuum sealing method and shaking the jars often I get a finished extract in 4 months.
Ty … you are just a wealth of information…I really just wanted to know the best way to make my own extract vs having to buy the cheap grocery store bottles for too much money 💰… I’m just going to have fun making it & hopefully enjoying it… if I live that long 😂😂😂I’m an old Grammy…but …IM DOIN IT…..😊😊😊
👍 FYI: “America’s Test Kitchen” (which tests everything “cooking” in every way possible) stated in a recent episode that: only SOME… NOT all… of the alcohol used in any recipe actually “burns off” during cooking. P.S. Love your channel and your thorough presentation. ❤️👍
I love the Test Kitchen show and watch it all the time. They are not perfect and only take it so far, plus some of the information they are saying they are actually referring to something else. What I am saying sometimes the terminology they use is wrong and can confuse people. Alcohol starts burning off between 170 to 190 degree's then water starts at 210 degree's. So the alcohol will burn off before the water will. I don't know of any normal baking recipes that are less than 300-350 degree's. I am not saying the flavor of the alcohol is not there, but the actual alcohol should have been gone . Some recipes do call for a lot of alcohol like rum cakes and so on. That is a little different then just using extract in a recipe. The question arose because there were some recovering alcoholics and were worried about the alcohol in extract when used in baking. If you know what episode that was please leave me a comment below I would love to see it. One of their chefs blew me a way on one of there shows. Let me say this i love them all and I am not going to mention names or the episode because I don't really want to talk trash about any of them or the show because it happens often to many shows. What I saw was an episode showing a recipe that was wrong by the standards and this confused people. Now people think this is right because a TV show and chef showed it that way. They are not the only show that has done this either and it is surprising to me. I would have thought any of these shows would have done at least a little bit of research on the subject before airing it. As a home maker and making stuff for my family you can do what ever you want but once you go public you should at least inform people of what the standards are. I really do love that show. Thank you for your comments I really do appreciate them. I want to go look for that show now. lol
Does it matter where to buy glass marbles? I see some at Hobby Lobby and it states glass. Do I have to worry about any coatings, etc? Second question, storing unused beans in alcohol. One video said use dried beans. How do I dry them to cut and scrape for extract?
Shane thank you for so much needed information. I started my beans about a month ago. I cut them in half and placed them in the alcohol (did not scape). However after reading information posted by others, I decided to take them out and scrape them. After sitting overnight my extract is cloudy. What did I do, that I shouldn't have? Help!!!!
You did just fine there is nothing wrong with it. That is just how real homemade vanilla looks. if you leave the beans whole the fluid is clearer or not cloudy but you dont get a full richness of the vanilla beans. Cutting and scrapping you will get a much richer extract and in a shorter time.
Thank you so much❤ for sharing your way❣️❣️🫶🤩 Just finished your series starting with you Vanilla Sugar❤ just let me say “Shane your process is totally Awesome ❣️🔥 I did ask questions before you gave the answers so thanks for sharing your way❤🎉🎉🎉🙏🏻🫶 What a great education !😮 thank you so much❣️🙏🏻👍🏻🫶
Hello, Shane! Thank you so much for all the information in this video! For storage, would it be okay to use a jar with one of those hinged gasket glass lids? They’re advertised as air-tight but I thought I’d ask just in case!
Many people use those jars with no issues. I personally don't like them as they are harder to clean and to many moving parts to them. I really like the ball canning jars as they can be used in many different ways easy to clean and you can find the sealed lids anywhere.
@@ClementFamilyFarmsthank you for responding! I ended up using a small pint jar for my first batch. 1.5oz Madagascar beans to 12oz New Amsterdam vodka. Been shaking every day :) thanks for all the info you put out.
Hi this video was very informative. I did not hear the one question I had. So everyone says to make sure to cover the vanilla with the alcohol to prevent molding etc. will it mold as I begin to use the vanilla and the fluid drops exposing the vanilla pods? Should I take the pods out and then Start using the vanilla?
2nd question I didn’t know I had. If i don’t have a dehydrator how long should I wait before blending up the fried pods? Do you have a video on how to make vanilla sugar?
I just did your method using Madagascar beans from vanilla bean kings in a 1/2 gallon jar with captain morgans coconut rum. I took the time to split on the fold. Very time consuming! Questions: 1. when i scrape the beans, how aggressive should I be? Should I use a wood popsicle stick? Some of the beans seem thin and almost rotten, virtually falling apart as i try to slice. What do I do with these? My beans are halved, but really not very pretty at all. I saw you take a few beans and set aside for when you bottle. Do I add several whole beans to the mixture to use later for bottling? I know this is an old video and I hope you are still responding. If not, I'll ask in our facebook group. Thank you for your teachings!!!
Question: why do all my store bought vanilla have water in them? They are not the cheap kind either. Thanks for all your videos. I made my very first batch today!
They are all not treated equally for sure when it comes to labeling. All of them have water in them as a ingredient even if they are labeling just the 35% alcohol content the other 65% is water. Labeling is tricky and a game some of the manufactures play. They only need to list ingredients they added or changed. Example if they bought alcohol at 50% abv or 100 proof and used it just like that, then they only need to list the 50% alcohol as the other 50% water is implied. But if they took that 50% alcohol and added water to reduce down to 35% alcohol then they would have to disclose the water on the label sense they changed the ingredients of that ingredient. All the labeling requirements is done by % of weight from highest to lowest.
Any glass marbles? Do you have a link to the marbles you use? The sanitizer, how do you use it, wash off marbles with clean water before using in extract?
Good afternoon, I hope you see this 🤞🏾this video was very helpful answered most of my questions ty. I just have some more, (sorry) first: 8oz bean, 8cups (1/2gal jar) of 80prof will still be 1year wait will give 100% puuure extract? As the young people say 😉😂 is my math matching. 2nd question: say i start the extract 12/1/23 i stop it 12/1/24 , start useing, giveing smaller jars of it as gifts. Do i throw out those bean start everything new or can can i reuse those beans? Ty
Very good point about 'mother jar' ie it's not the same as a sourdough or yeast mother, or kombucha mother, or whatever. Not that kind of mother in other words. But I've started a blend jar (and labeled it as 'the mother blend' as in, the big blend), with a couple of alcohols and extra ounces that aren't in my single origin bottles of extract. So I'm treating my mother jar as the blend (evening out the arc of flavors in single origin). It's got the extras when I have a last oz of vanilla I don't need and if i have a little alcohol left over. So if I do a 750 ml white rum, with a single origin bean, and do a 1.5 or 2 fold, and then put it together, and end up with 725ml with say 5 oz (so about a 1.75 fold) and that's what will fit in the jar... then I put the 6th oz and the .25 ml into my mother jar. And I record every addition on the large paper label on the side. It's now got about 20 oz beans and about a gal of alcohol (all whites, rum or vodkas). So about 1.5 fold.. blend. I'll cut it off after 1 year, and let it finish, then start another.
Also.. I'm going to use the blend vanilla extract for baking.. and I'm already using the single origins for fresh applications. And I can tell the difference. There are some beans I won't bother doing single origins again with, as they aren't special, so those are going into cooking applications. But some of them are just wildly unique and flavorful with a full arc of beginning, middle and ending notes, some are very floral and some are spicy and some are smooth and deep. It's like light roast coffees in some ways.. made really well. With those single origin bean extracts I'm making vanilla ice cream, or mixed into a custard cooked and off heat for a few minutes, or whipped cream, butter with orange zest / honey and vanilla, etc. I use the sugar during the cooking, then add extract as they cool off.. I think there is a place for both methods / types of beans. And so do what works in otherwords, for your beans, applications and interests.
Love hearing your vanilla endeavor that is great. What vanilla beans are you getting the light roasted coffee flavor from? I hope to be making a few batches of vanilla using all the available vanilla beans and doing a controlled blind taste test with a few bakers I know. I want to see how this really goes when its totally blind and they have no idea what bean or alcohol is used.
I’m a newbie. This is the best info I have found yet. Thanks Shane! Only problem is. After watching your video I can’t get the marble sanitizer delivered here in Washington state. Any other options to sanitize them? Thanks!
The best and cheapest sanitizer to have on hand is 1 tablespoon of bleach to 750ml of water. I also add a couple of droops of dawn dish soap and use this for cleaning my kitchen everyday. Truly this is the best sanitizer.
Excellent advice which shows years of acquired practical knowledge. I will soon begin my own vanilla extract home production. I have no intention of selling a product but simply making enough for my household and perhaps as gifts on special occasions for special people. This is why I plan on making only one half of a gallon per year using Chopin potato vodka as it has a low proof and as you state the volatiles evaporate in the baking process. My reasons for making this product is for long term cost savings and superior taste. I am not willing to commit to the large purchase of a vacuum machine unless necessary but plan on buying the vacuum kit and using the hand pump to process the extract within the half gallon Ball Jar. Have you tried the hand pump and is it an easy process or does it make more sense to bite the bullet and buy the power pump? I know that I will be doing the pumping procedure often during the process. I will be beginning soon and again thank you for all of your advice.
I have never used the hand pump my self. I dont think they are as strong as the machine style pump but any type of vacuum will help the process. I never intended to sell or making videos on vanilla when I started but yet here I am. You just never know were the vanilla journey will take you. Thank you.
@@ClementFamilyFarms I have been researching those vacuum pump machines and a long time user of the FoodSaver brand machine says that they have replaced theirs every two years because they are built cheaply. Do you have any practical knowledge of this brand of machine or of these machines in general? If I am to buy one then I would want to begin by using it for making vanilla extract but also start using it for food preservation in our household as we have a rather large garden. My goal is to begin to be as self reliant as possible.
I had one foodsaver machine only last us a couple of years. We bought another foodsaver machine and this one has lasted almost 6 years now. when this one goes out I will look into other brands. But our local Costco store usually has them at fairly good price.
@@ClementFamilyFarms I ended up buying this which will be used solely for evacuating air from the vanilla extract liquid. It is cheap, small and easy to use. www.amazon.com/FoodSaver-31161370-Cordless-Handheld-Vacuum/dp/B07VSVRNFH?ref_=ast_sto_dp
Many thanks for all of your videos. I have noticed that when preparing jalapeno vodka, that putting it in the freezer overnight greatly enhances the flavor, and reduces the time required to get a final result to one day. Have you tried putting it in the freezer ? Would it be deleterious to the beans or flavor ? Thanks again.
Hi Shane, I love your videos! I started my 3rd batch yesterday, following your method to the tee. My plan is to start a ½ gal. jar, every month. Thank you for sharing your knowledge with us. I do have a question. I have heard some people recommending a Sous Vide to speed up the process. I'm not in a hurry, just want to know your thoughts on Sous Vide?
Personally I think it is a waste of time and energy. I have looked into it and have family who use Sous Vide for everything including brewing. We did try some experiments with it and I am not a fan. I might try to look into it again and possibly do a study using it and make a video about it. Thank you
Hi, thank you so much for the information!! I am going to order some vanilla beans according to your recommendations. Where do you suggest we get the beans? I did read a comment that they ordered from Amazon and they were not any good. Thanks!
What a legend. Every single question was answered thoroughly and clearly. You are a great teacher and communicator. I need to add another 3 ounces of beans to my 1L of Vodka hahahaha. Thanks 👊🏽
I noticed when you put beans in jar they were somewhat plyable.. the ones i got were hard and when i bent it it was dry and slapped in half.. are these still good? They were Madagascar grade A bean and smelled really good but was not sure cuz the bean was dry if it was good..btw i want to thank you to saving the bees as my son raises bees.
Yes the beans could be completely dried and still usable for sure. But if your buying Grade A beans and they do that your getting ripped off by the company. This is more likely to happen with Grade B vanilla beans but still uncommon to snap in half. They must have been supper dry. I have bought beans from many different companies over the last 31 years and have stuck with one company the last 5 years. Their Grade B beans were far better than some of the other companies Grade A and if there is an issue with them the owner replaces them no problem. Where did you end up buying them at? if you don't mind me asking. Here is a link to the company I am using now and they do run specials every month or so. Plus the owner reached out to me to help people like you by giving a 10% discount on all my followers for regular priced items in their store. Please us my link as it tells them I sent you and then use my code CLEMENTFARMS at check out for 10% off non sale items. This does help me out at no extra cost to you. Thank you www.vanillabeankings.com/?ref=clementfarms
@@ClementFamilyFarms yes my were grade A and very dry but they seem to be ok. I will try grade b next. Ty for helping I’m learning alot by watching your videos ty
Make sure to watch pricing most of the time grade A and B are no different. So I would stick with grade A. Oh and thank you about the Bees. They are amazing little insects and we love them. I wish I could spend more time with them and grow my colonies.
Thank you I just try share what I have learned over the years. Hopefully to help someone else out along there journey. Dont forget to subscribe as I am working on a few more videos on vanilla.
I'm only half way through the video, so I'll likely make another comment before it's over. But for most of my life I have said that vanilla is the no-flavor flavoring. It always smelled better than it tasted. So when Mary's Nest talked about how easy it is to make super tasty vanilla extract, I thought sure, I can give it 3 - 6 months to see if I can do that well. One thing not mentioned was just how expensive the beans are. $12 for 2 beans at a local small town healthier foods store and $14 for a single bean at Walmart!!! I bought the six bags on sale for $6/bean for ~$72 worth of fairly dry beans and "cut" lengthwise & tossed them into a ~$21 quart of 100º moonshine. No place in my little town had either a 151º Rum or a 101º Vodka, which is what I was hoping to use. I failed to weigh my dry beans but they sure did smell great! Then, a day or two later and I came across this video. OOPS! Lessons learned? We'll see. I noticed that one of my bottles of vanilla extract contained - PROPYLENE GLYCOL!!! Antifreeze!?! WTH!
Check VBK for prices and only buy vanilla beans by the oz. if your a new customer I can give you my 10% off code for all non sale items. www.vanillabeankings.com/?ref=clementfarms Use code CLEMENTFARMS at check out for your 10% off.
So you slice and scrape your beans...add them to the jar with the alcohol. At 6 weeks you will pull the beans you dont mind blending and then add that blended mixture back to the jar? do you blend the contents of the jar or just the sliced scraped beans? Then you will let it sit till it hits the 4th month and you will strain it? how fine is your strainer?
Thank you for your kind words. I really cant explain a mother jar because everyone has a different interpretation of it. This is really confusing people everywhere. It is mainly a jar full of vanilla beans with mixed alcohol and mixed beans in it. Some of the vanilla beans are spent some are fresh and there is no real recipe its just a jar full of Vanilla beans and alcohol. For me it is a waste of time and money.
So, since you love your Madagascar Grade As and recommended Vanilla Bean Kings, I ordered a 10 pack of Tahitian B and a pack of 10 Madagascar A to try them out. So both packs had the same aroma, sort of faint vanilla and nothing like the quality I always get from Native Vanilla. The VBK Tahitian Bs were plump enough, aroma on a scale from 1-10, about a 4. Decent size. The Madagascar grade A beans were flat, not as plump, super short and on a scale from 1-10 in aroma, about a 3. SO disappointed. I wrote them and sent them a picture. They responded the next day, gave me an explanation, said sorry I drew the short end of the stick. And kindly offered to send me a new pack. Pretty decent of them and holding my breath the M As they replace will live up to the hype.
Thank you for the feed back. I always want to know how others are being treated. The customer service is pretty good sense your dealing with the owners directly and they seem to respond very quickly to others. I do know the time of year does make a difference on the quality of the vanilla no matter were you buy it from. I have dealt with that 28 years and it has to do with the growing season and growers. Thank you again for your feed back.
@Clement Family Farms I too ordered Madagascar Grade A Beans from Vanilla Bean Kings and was so not impressed. I had trouble receiving the shipment, either they didn't ship when they said they did or it got lost along the way. I reached out to them and they where not the least bit helpful and were unapologetic, saying it was not their responsibility; I was hoping for a more friendly/concerned response. After the beans finally arrived, they were just okay in aroma but extremely short, less than 5 3/4 inches. I guess they could tell that I was not a previous customer and sent be the beans that they would not have sent a regular and just shipped when they got around to it. I'll try some other distributors and hope for a more professional encounter.
With all that said about my eeperience with VBK which has nothing to do with Clement Family Farm or the excellent information that you are so graciously sharing, I love your videos and am so thankful to have found you!!!!
Hi Shane, have you ever used ultrasonic agitation to speed up the extraction? I've been seeing that done with whiskey and a chunk of wood in a jar, then placed into a water bath in an ultrasonic cleaner, the goal being to "age" it in hours instead of years. I just tried ultrasonic on my jars of vanilla extract I started around Halloween and they got a lot darker and more opaque. I only did 8 minutes each jar because my unit is cheap. But it seemed to incorporate more into the vodka quickly. Thanks for all the great videos!
ultrasonic is a great idea this would be a interesting test. Some things have to soak and release and I feel the vanilla bean is one of those. I would try doing it like once a week and see what happens. This gives it time to soak in fluid and the have a rapid release. interesting for sure.
I’ve watched SO many videos on making vanilla and every one was difficult…with no explanations as to WHY they were different. I could have saved myself so much time by just watching your video first!!! You answered all my questions and concerns! Awesome video! Thank you.
You're very welcome!
Wow Shane. The vanilla classroom is in session... I really appreciate all your personal experiences and sharing them..
Thank you. I grew up in a classroom my dad was a High school Agriculture teacher. lol
@Jane Gerughty My Dad and uncles are all High school Agriculture teachers maybe they rubbed off on me a little bit. lol
Vanilla is so delicious ♡
#SaveSoil
I've seen so many incorrect ways to make VE, it's a shame what people are doing. I really appreciate all of your knowledge and expertise! You really have this figured out!
Thank you and I do agree it is a shame. So much miss information out there. I have been doing this sense I was 20. Now at 51 trying to share with people what I have learned over the years. I don't know If I have figured it all out yet but I have figured out what works for me and creating a great extract consistently. Thank you again for your kind words I do appreciate them.
Diy.vanilla powder
"Just throw two beans in a 32oz jar and put it in the instapot then let it steep for 4 days and you've got pure grade A homemade vanilla extract your family will love "
I would use fermentation glass weights instead of marbles.
This is the most comprehensive, informative and helpful video on the subject. You are right about the countless other videos out there that make the whole thing so confusing as to what truly is the very best advice overall. Many thanks indeed from here in England for all your time, effort and expertise in making this wonderful video.
You have the BEST videos on vanilla extract. I watched them all in a day. Please post more. I have nothing to watch lol. I love that you respect standards. Your creativity, testing methods and willingness to share is just beyond amazing. I appreciate your work. Thank you!
Wow, thank you!
Wow. Such great info! My son is also Shane - who is currently a big, tough U.S. Marine - that still loves his mommas cookies and swears it's because of my homemade extract! 😁 I've been making it a long time, but still learned some great stuff from you here! Thanks for all the detail and important info and as a teacher I'm sending a big High 5 to you for doing an amazing job - despite a learning disability - and for having the courage to just own it and not let it stop you. Very inspiring Shane!
Aww thank you for the kind words. I grew up with teachers sense my dad and all my uncles were high school agriculture teachers. lol I guess that is were my flip chart came from. I learned early on if you own it good or bad you will be trusted more. I was in the hazardous waste clean up industry for 20 years. Despite my disability I had worked my way up to a project manager and budget manager. I even developed a thermo imaging program to prevent fires on power poles, buildings, and oil refineries even though I cant hardly read or write. Now I work with parents and our local rural country school with kids that struggle with dyslexia. If we have knowledge that can help others we should be sharing it. That is why I started my channel. Thank you again for the kind words I appreciate it.
@@ClementFamilyFarms Wow! Good on you Shane! So fantastic and so grateful you're helping kiddos in your area because it's SO important and so needed. You have a new fan here - so keep on keeping on changing lives and the world for the better! It will all come back to you! 🙂💞
This was a one stop know it all video! God bless you! ! You have been very generous in giving out all that one needs to know to make and sell their own vanilla extract. Your honest and sincere sharing is so appreciated. May the Lord bless your business greatly.
So many people are giving wrong advice on how to make pure vanilla extract. Thank you for your expertise.
You are so welcome!
Really appreciate all your hard work in your videos. You do such a great job teaching you really don't need all that background music it gets to be too much, kind of distracting and to be honest a little annoying. You're the star after all! Thanks for sharing all the great info!
Thank you for your feed back and the kind words
another great vanilla video!!! I'm forever grateful for your videos that have helped me with my technique to make my vanilla extract. The technique may be different but the science is the same, and the result is amazing. Thank you
I can’t tell you how much I appreciate this!! Just needed to hear an expert like yourself say some of these things! Like using beans over and over….did not make sense and just left me feeling like this info is unsatisfactory!! I love the confidence and knowledge you’ve given me going forward. My instincts were more correct than the info I was seeing 😋
Awww thank you for the kind words.
THANK YOU! When I started looking into making my own vanilla(for Christmas gifts), there was so much conflicting information, it confused me. When you first put up your videos on vanilla, I felt like cloud parted and finally I could see the light. Thanks from the botton of my heart for posting these videos.
ADD: Now I am thinking of including vanilla sugar as part as the gifts because a lot of my co-workers are avid bakers. Thank you again.
Vanilla sugar is a great gift idea. I give a small bottle of the vanilla sugar to all my clients. They all always come back and buy some or we trade goods.
@@ClementFamilyFarms Last year I made coco bomb. Talk about time consuming. I used quality chocolate and learned the hard way on tempering chocolate. 😖 But I figured it out. The vanilla sugar is looking better with the vanilla I started back in January.
I made vanilla extract and sugar with every kind of bean I ordered, even Mexican beans. Tahitian sugar is unbelievable.
Where do you all get your vanilla beans?
Thank you! Thank you! Thank you! I have watched video after video just to find out how many beans to use. You are awesome. You are going to the top of my you tube list.
Aww thank you!!!
I have 10 16 oz. bottles (I’ve been brewing in recycled kombucha bottles) since last Sept. 2020. I placed 5 to 6 B Tahitian beans with ends snipped to each, most unslit. I went off many TH-camr’s with less defined and meticulous methods compared to you. I doubt many of them had your volume of experience. I wish I had found you first! My applause to you sir! I will need to change my ways now. Only making mine for me and for gifts.
I usually don’t put comments on TH-cam posts, but I do for your very educational video. Thank you.
I appreciate that!
This is great information!!! I have watched several videos on how to make homemade vanilla extract and by far there was not this much information in any of the others. At best I got 16 fluid oz to about 6 beans and you can start using it in about 3 to 4 months. Thank you for all the education!!
Thank you i was glad to share the info i have learned over the years with everyone. Yeah the minimum standard recipe is 1 oz of vanilla beans to 8 oz of 70 proof alcohol. Anything lower than that your just flavoring alcohol and not making extract. Out of all the years the average 1 oz of vanilla bean ranged from 7-12 vanilla beans per ounce. This is why its so important to weigh the beans for you recipe.
Well I hope you have a great new year and make lots of great vanilla extract.
I saw a TV chef years ago mention mother jars for vanilla. She went over it and she just took a large jar and added a load of vanilla beans and filled it with alcohol. She said then you just let it sit and take a bean out whenever you want and use the fluid for vanilla extract.
As long as you measure it properly and are using proper proportions yea that will work. You won't need to cut them open it just makes the process take 3-6 months as opposed to taking at least a year. The upside to leaving the beans intact is being able to reach in cut the end off of one and squeeze vanilla bean into a recipe. The alcohol turns the caviar into a goo that you can squirt into a recipe where you desire actual vanilla bean to be visible. The problem with this is if you remove vanilla beans and dip your fingers into the alcohol the oil from your skin or lotion will dissolve into the alcohol and it will form a scummy residue at the edge of the glass as the alcohol sits in the jar. If it's for personal use its not super important I suppose but it's insightly and or gross if you are gifting it and a health violation if you are selling any of it.
Silicone gaskets (in the canning section) that fit inside the plastic lids will make it leakproof, I use this combo with all my dehydrated foods for long term storage. Researching before starting my first batch, thank you for your in depth teaching.
Thanks for the info!
Absolutely the best video on making homemade vanilla I’ve seen by far!
What do you use the vanilla sugar with? Do you add it to cookies when baking? Coffee?
I use my vanilla sugar in almost everything that has white sugar in it. I making today a fresh batch of cinnamon rolls and just replace the white sugar with vanilla sugar. It also makes the best sugar cookies. They come out so much better with a deeper richer flavor and yes I also use the my extract with it also. I dont use vanilla sugar as a replacement for extract. Thank you I try to keep my videos so everyone can learn and have fun with it.
I’m still halfway watching your video and the information you give about vanilla beans extract is so wide ranging. Thank you for sharing your knowledge to us. I like your subtle humor, too. I laugh every now and then, just like when you said instead of shaking 5 or so bottles, you only shake one half gallon bottle.
Thank you!
I’m like a few minutes into this video and I’m like… the music was cool, the beard is cool, I can already tell this guy knows more about vanilla extract then the first 5 videos I just watched from other channels trying to learn something … so, thumbs up and I just subscribed cause when I’m trying to learn something , I want to do it and do it right. THANK YOU. 😊❤
Awww Thank you for the kind words. I am just sharing what I have learned over the last 30 years and try to give some real information. I do agree there are some kinda giving out false information even some professionals. I just enjoy helping people make great vanilla extract.
Thank you so much for your knowledge on making vanilla extract.
I tried to make vanilla extract and it is sitting there for 2years, but it doesn't tastes like vanilla. I think I put too much alcohol 1l with 10 beans
It was from another recipe. I will try your method.
@@beverleyhunter8593 I just got mine out after it had been sitting for over a year. Mine doesn't taste good either. I got the vanilla beans from Amazon, and I have a feeling the oils were already extracted. Watching this video to see if I have done anything wrong.
Thanks Shane! This is the best you tube video on making vanilla. So much good information. Your the best!
Wow, thanks!
Thank you for this video - thorough coverage on so many questions I have before making homemade vanilla extract, awesome !
You made the steps look so simple. I'm going to give it a go!
What a great video!!! I've been doing it wrong for about a year now. Thanks for all the info. I think I can self-correct now with this new information.
Thank you!
Thank you you answered a lot of questions that I had. I bought some Madagascar beans from Costco about five years ago. I put them in hundred pro hall and split them down middle just in and put it an A-1 jar. I don’t bake much. And forgot I forgot I had it. I will grind the beans and hope to get a tittle mor flavor.
I’ve learned more from your videos than the 101 on TH-cam’s I had wasted my time on. Thanks.
I found a bunch of videos prior to just finding yours. The previous making vanilla extract videos were pretty similar to each other but not to the depth that you shared! Wish I found your channel sooner. A couple videos had me making vanilla extract w an instapot! Thank you for your indepth tutorials
Awesome, thank you!
One thing that drives me NUTS about vanilla beans is how they market the beans based on which country they were grown in. It makes things confusing when there are multiple species of vanilla with the two most common v. Planiforia and v. Tahitensis being called "Madagascar vanilla" (or bourbon vanilla) and "tahitian vanilla". However unless it specifies that the vanilla is grown in these regions it can be from anywhere. I think the vanilla species is far more relevant than where the vanilla is grown but sellers usually market by the regions Uganda mexico costa rica thialand Hawaii papua new guinea etc... Also while planiforia and tahitensis make up the vast majority of the market there are a dozen other rare species of vanilla that are produced on an extremely small scale but still attainable on the market. The most common being v. pompona which is the "original" vanilla but was dropped in favor of planiforia because it cannot be hand polinnated and therefore can only be grown in South America. I love making vanilla extract that involves blending multiple different batches to get as complex of a flavor as i possibly can.
💛 ... the idea with the marbles is so great. Thank you!
Wouldn’t the marbles not crack the jar when you shake it?
Thank you so much for sharing your work. Do you ever have people come check out your farm?
As of right now I don't have people visit for safety reasons. We have been downsizing the last couple of years planning for our future. I love all my followers and would love to open up my home, animals and property to everyone. We love sharing and educating people with our experiences. We live around the central coast of California and it getting to the point we cant survive here. Our ranch has been in the family 7 generations and it saddens me we cant ford it it here anymore. But we have plans on moving to Texas which scares the heck out of me. I want to build a home with some B&B cabins for traveling cowboys and high school rodeo kids were the family can come stretch out and have a place their animals can stretch for a day or so before moving on. But also for my followers and traveling nurses to come stay for a little getaway to relax with the animals. I also want to help others making stuff what ever it is. I have a long list of things I can do and have learned. So that may end up with me teaching some small weekend classes with my followers. I am in the process now of filming some of the stuff I do other than vanilla I also do resin and acrylic art, metal fabrication art pieces, catering, smoked meats and tons of homesteading stuff. All my friends have been pushing me to do this for years now and that's why I started the TH-cam channel a little over a year ago. I don't know were your at but it seems like you would be interested in seeing our place. Let me ask you what would you want to see if you were wanting to see our place. I am trying to gather information to improve what we have for everyone. Thank you for asking.
@@ClementFamilyFarms Texas will welcome you with Open Arms! What a great asset you will make!
When part of the bottle of extract been used, is there any chance of the bean that is no longer covered in alcohol going bad? Just wondering if that part that is not covered by alcohol any longer should be snipped off and thrown away? Doesn’t the alcohol “protect” the bean from going bad? Thank you! GREAT video!!!!!!
Yes the alcohol protects the beans. Shaking your jars helps getting alcohol dispersed and keeps everything disinfected.
Thank you very much for a terrific video. Very comprehensive. I have learned a lot from your vanilla videos. GREAT video.
Awesome, thank you!
Thank you. This is amazing and I can’t wait to make some!
I am highly impressed with this tutorial. Thank you so much for this information. This gives me great ideas, rather it be a gift or a business opportunity. Thank you once again.😃
Glad it was helpful!
Just found you video and sure glad I did. This is something I've been wanting to do but didn't know where to start. Now to watch your other videos.
Check out my videos. They are a little long but I try to explain everything for a better understanding of what’s going on. There are so many different videos out there but they use the wrong formulas or give misguided information. I try to give real information and 30 years experience were others never really break it down for you.
Can you use plastic jars or should you stick with glass jars. And thank you for all the valuable information.
Yes food grade alcohol safe plastic is fine to use.
I was so distracted by the beard color I did not notice the giant dragon head till the 10 min mark. Amazing information by the way.
Yeah I have a couple of dragon heads I like to sculpt and paint on rainy days.
Thanks I'm making my first batch and your video really helped!
Oh that is great.
This makes me feel a ton better about putting my two extract jars in the direct sunlight. I learned it from your playlist, but then started second guessing myself because nearly everyone in the Facebook group I'm in was adament that sunlight was terrible for it. Good stuff! Can't wait to try my first batch....eventually
Hey Martin I am always second guessing my self. As I am making batches and tasting it them along the way sometimes I feel it is no good or something is off. But all I have to do is start sampling my extracts against others or store bought extracts then it puts my mind at ease and I know what I am doing is far better than everything else. Everyone gets fixated on only one thing and cant think out side the box or do testing. I always encourage everyone to test for them self's and don't take my word for it and see for them self's. I do what works for me and making a great extract and my clients seem think so also because I sell out before I am even started. I have a 6 month waiting list at this point. All the years I have been making vanilla all I hear is the same thing cool dark place but no one can tell me WHY! The only thing anyone has come up with is sunlight effects the vanilla enzymes. But there is no information beyond that. What, When, Were and Why. I am not using vanilla for my health, I am using it for flavor so if the sun doesn't effect the flavor in a negative way I am doing it. The vanilla is sun cured for months before even shipped think about that for a minute. Oh yeah I don't see people complaining or second guessing Sun Tea right! I am all for evolving and trying new things as long as it doesn't not negatively effect the flavors. This is why I test everything the best way I know how and try to share it with everyone. Some people cant get past what they have read or have been told because it is the only way they know how and that is what they have been telling everyone else to do with out knowing the Why. I always try to give people the options and the WHY. The can make there own decisions.
Many, many thanks! You answered all my questions entirely!! You verified that I'm doing it correctly.
Excellent!
Light can break down the aromatic compounds in vanilla extract. That's why it's stored in dark bottles and out of sunlight. Much like essential oils.
Thank you for sharing all of your information and hard work. You have provided me with so much good insight and I truly appreciate it.
I knew I could count on you for the answer s to making your own extract…. Ty ty ty … I’m just waiting for my beans to arrive…. I’m so excited 😆 like a little kid 😊😊😊
I just started my first batch of vanilla. I made a 3 cup batch of vanilla using Madagascar Beans and another batch using Tahitian beans. I cut the beans into thirds to fit in the mason jars. Each jar has 4 ounces of beans and 3 cups of 80 proof vodka. About how long does my vanilla have to brew? Thank you. I have been enjoying your vanilla serie.
If you shake your jars twice a day you will have extract in about 8 weeks. So if you are not shaking as much then it takes a little longer.
Darn! I just put my vanilla beans in alcohol yesterday and left them whole. I wish I had seen this earlier.
Probably not too late even now - a month later! Just get them out and slice!
@@Jennifr1966thanks!!! I will do that.
Shane, 2 questions
1st, have you seen where some people pressure cook their beans?
2nd, can you recommend a particular large jar?
1. It is not recommended and its dangerous for alcohol to be heated and under pressure like that.
2. I really like using the Ball canning jars in all sizes. But only problem is the largest they have is the half-gallon. The wide mouth jars are easy to work with and you can get the jars and lids almost anywhere. Before using my total circulation system I would have 10-15 half gallon jars going all the time.
Great video I learned a lot now I know why mine smells like alcohol still.. it's been sitting for 2 years now it's a 16oz bottle and I only have six beans in each
I would buy around 1.5 oz of vanilla beans and add it to what you have all ready. But i will split the ones you have and the new ones and add them all together. Then shake them every couple of days and in about 4 months you should have something to start using.
@@ClementFamilyFarms that's exactly what I'm going to do
@@ClementFamilyFarms yes I have 6 bottles total three of them have vodka and the other three have spiced rum
Fabulous! Going rot see if you have any videos on vanilla sugar. Not sure what you would use that for if you already have awesome vanilla. So much to learn. Thanks for making such a comprehensive video!
I do have a video on vanilla sugar. I use the vanilla sugar in my coffee, tea and cookies. I just use the vanilla sugar in place of plain white sugar. If the recipes calls for vanilla extract I still add the extract also. It makes wonderful rich sugar cookies.
Thank you so much for all the information, I do have one question,since I started a year ago with a few jars and did no cutting or splitting or blending to the beans is it possible to go into those older jars and slice or blend them up and then put that back in for a couple more months ? Also what about mixing beans I’ve got a few Madagascar and a few Ugandan jars with same vodka would it be a bad idea to mix them together and then make one big batch ? Thank you so much for the great video!
Many blessings ❤️🙏🏻❤️
Thank you! I am a newbie and can't wait to make my own vanilla! I have ordered my beans and I'm waiting on them to arrive. This video has really helped to answer some questions I had.
Oh that is great Thank you for watching.
I’m waiting on my beans too. They’ll be here next Tuesday. But I’m going to the liquor store tomorrow and getting his suggested alcohol. I’m really excited! ❤
What a great video. Thanks for all this info. Got a new subscriber.
Absolutely great info! Just one question, if I want to use a 66 proof alcohol and add an 80 proof alcohol to it to increase the proof how much of each alcohols for each 8 oz batch? How would I go about figuring out the proof?
Oh wow that is a huge math calculation and outside of my zone. I am working on a program now to help people out with stuff just like this but it will be a while before it get it done. Sorry I couldn't be more of a help.
Awesome Video. Thank you for the education!
Our pleasure!
Thank you for this extremely informative information!!
You are so welcome!
Great video! Thank you for sharing and teaching with all the details. It was very helpful and a blessing!!
You are so welcome!
Omg!!! I really loved your video, thank you so
Very much .....can’t wait to try it. Yay’
You are so welcome!
Thank you for replying. Is it normal for some beans to be bitter?. The recipe I made called for vanilla beans, vanilla extra and Agave syrup. How many weeks would you recommend for it to set?. But it will sweeten?. You are one awesome guy!! Thanks a bunch😀
Great video! Looking to find what to bake that would make homemade vanilla extract standout
cinnamon rolls, pancakes, whites cakes, really anything you use to cook or bake with. BBQ sauce using the vanilla makes deeper richer flavor. Experiment is what I tell people and you might find the next big hit.
@Tom Z - I'm thinking vanilla fudge, pancakes, coconut custard pie, vanilla pudding for filling cream puffs, & homemade Hershey's hot cocoa! Those are all things where the vanilla flavor really stands out & makes a difference! Dang... now I'm craving all of them!
[2.17.2022]
Thanks so much enjoyed the video and got some good information, going to watch some more, vanilla obsessed!
Glad you enjoyed!
Thanks man, ordered a half pound from your link tonight. Take care.
Awesome thank you!
Hey I just found your channel while starting my home made ice cream journey. I couldn’t quite get the flavor right so I decided to learn how to make my own vanilla bean extract. This video was super informative for helping things but I have three questions. Do I need to air out the bottles once a month. Do I need to shake them once a day and how long? I was curious if it’s similar to fermentation. Im using airtight glass bottles with the rubber tip lids.
No you dont have to air out the bottles. Making vanilla extract is not a fermentation. If you are getting fermentation then something went wrong and your starting to make alcohol or it is rotting inside.
Shaking the bottles helps keep the fluid moving around the beans. The more often you shake the jars the faster you will get an extraction. I shake my bottles twice a day for the first 2-3 weeks then every couple of days after that. With using the vacuum sealing method and shaking the jars often I get a finished extract in 4 months.
New Bean here! Your vid is HIGHLY recommended in a vanilla bean group on FB. Followed and about to go make my vanilla extract.
Welcome aboard!
Great video and newbie education. Thank you so much!
Ty … you are just a wealth of information…I really just wanted to know the best way to make my own extract vs having to buy the cheap grocery store bottles for too much money 💰… I’m just going to have fun making it & hopefully enjoying it… if I live that long 😂😂😂I’m an old Grammy…but …IM DOIN IT…..😊😊😊
👍 FYI: “America’s Test Kitchen” (which tests everything “cooking” in every way possible) stated in a recent episode that: only SOME… NOT all… of the alcohol used in any recipe actually “burns off” during cooking. P.S. Love your channel and your thorough presentation. ❤️👍
I love the Test Kitchen show and watch it all the time. They are not perfect and only take it so far, plus some of the information they are saying they are actually referring to something else. What I am saying sometimes the terminology they use is wrong and can confuse people. Alcohol starts burning off between 170 to 190 degree's then water starts at 210 degree's. So the alcohol will burn off before the water will. I don't know of any normal baking recipes that are less than 300-350 degree's. I am not saying the flavor of the alcohol is not there, but the actual alcohol should have been gone . Some recipes do call for a lot of alcohol like rum cakes and so on. That is a little different then just using extract in a recipe. The question arose because there were some recovering alcoholics and were worried about the alcohol in extract when used in baking. If you know what episode that was please leave me a comment below I would love to see it. One of their chefs blew me a way on one of there shows. Let me say this i love them all and I am not going to mention names or the episode because I don't really want to talk trash about any of them or the show because it happens often to many shows. What I saw was an episode showing a recipe that was wrong by the standards and this confused people. Now people think this is right because a TV show and chef showed it that way. They are not the only show that has done this either and it is surprising to me. I would have thought any of these shows would have done at least a little bit of research on the subject before airing it. As a home maker and making stuff for my family you can do what ever you want but once you go public you should at least inform people of what the standards are. I really do love that show. Thank you for your comments I really do appreciate them. I want to go look for that show now. lol
@@ClementFamilyFarms 👍 ty Good to know.
Great informational video! Thank you so much 💓
You are so welcome!
Does it matter where to buy glass marbles? I see some at Hobby Lobby and it states glass. Do I have to worry about any coatings, etc?
Second question, storing unused beans in alcohol. One video said use dried beans. How do I dry them to cut and scrape for extract?
Shane thank you for so much needed information. I started my beans about a month ago. I cut them in half and placed them in the alcohol (did not scape). However after reading information posted by others, I decided to take them out and scrape them. After sitting overnight my extract is cloudy. What did I do, that I shouldn't have? Help!!!!
You did just fine there is nothing wrong with it. That is just how real homemade vanilla looks. if you leave the beans whole the fluid is clearer or not cloudy but you dont get a full richness of the vanilla beans. Cutting and scrapping you will get a much richer extract and in a shorter time.
Thank you so much❤ for sharing your way❣️❣️🫶🤩
Just finished your series starting with you Vanilla Sugar❤ just let me say “Shane your process is totally Awesome ❣️🔥 I did ask questions before you gave the answers so thanks for sharing your way❤🎉🎉🎉🙏🏻🫶
What a great education !😮 thank you so much❣️🙏🏻👍🏻🫶
Hello, Shane! Thank you so much for all the information in this video! For storage, would it be okay to use a jar with one of those hinged gasket glass lids? They’re advertised as air-tight but I thought I’d ask just in case!
Many people use those jars with no issues. I personally don't like them as they are harder to clean and to many moving parts to them. I really like the ball canning jars as they can be used in many different ways easy to clean and you can find the sealed lids anywhere.
@@ClementFamilyFarmsthank you for responding! I ended up using a small pint jar for my first batch. 1.5oz Madagascar beans to 12oz New Amsterdam vodka. Been shaking every day :) thanks for all the info you put out.
Thanks so much see you in the next video
Thank you too
Hi this video was very informative. I did not hear the one question I had. So everyone says to make sure to cover the vanilla with the alcohol to prevent molding etc. will it mold as I begin to use the vanilla and the fluid drops exposing the vanilla pods? Should I take the pods out and then Start using the vanilla?
2nd question I didn’t know I had. If i don’t have a dehydrator how long should I wait before blending up the fried pods? Do you have a video on how to make vanilla sugar?
Hi! Do you wash your beans before processing? May have been asked before, but I didn’t see it
I do not wash my beans but I do hand inspect them all before processing them.
I just did your method using Madagascar beans from vanilla bean kings in a 1/2 gallon jar with captain morgans coconut rum. I took the time to split on the fold. Very time consuming! Questions: 1. when i scrape the beans, how aggressive should I be? Should I use a wood popsicle stick? Some of the beans seem thin and almost rotten, virtually falling apart as i try to slice. What do I do with these? My beans are halved, but really not very pretty at all. I saw you take a few beans and set aside for when you bottle. Do I add several whole beans to the mixture to use later for bottling? I know this is an old video and I hope you are still responding. If not, I'll ask in our facebook group. Thank you for your teachings!!!
Question: why do all my store bought vanilla have water in them? They are not the cheap kind either. Thanks for all your videos. I made my very first batch today!
They are all not treated equally for sure when it comes to labeling. All of them have water in them as a ingredient even if they are labeling just the 35% alcohol content the other 65% is water. Labeling is tricky and a game some of the manufactures play. They only need to list ingredients they added or changed. Example if they bought alcohol at 50% abv or 100 proof and used it just like that, then they only need to list the 50% alcohol as the other 50% water is implied. But if they took that 50% alcohol and added water to reduce down to 35% alcohol then they would have to disclose the water on the label sense they changed the ingredients of that ingredient. All the labeling requirements is done by % of weight from highest to lowest.
Any glass marbles? Do you have a link to the marbles you use? The sanitizer, how do you use it, wash off marbles with clean water before using in extract?
Good afternoon, I hope you see this 🤞🏾this video was very helpful answered most of my questions ty. I just have some more, (sorry)
first: 8oz bean, 8cups (1/2gal jar) of 80prof will still be 1year wait will give 100% puuure extract? As the young people say 😉😂 is my math matching.
2nd question: say i start the extract 12/1/23 i stop it 12/1/24 , start useing, giveing smaller jars of it as gifts. Do i throw out those bean start everything new or can can i reuse those beans?
Ty
Very good point about 'mother jar' ie it's not the same as a sourdough or yeast mother, or kombucha mother, or whatever. Not that kind of mother in other words. But I've started a blend jar (and labeled it as 'the mother blend' as in, the big blend), with a couple of alcohols and extra ounces that aren't in my single origin bottles of extract. So I'm treating my mother jar as the blend (evening out the arc of flavors in single origin). It's got the extras when I have a last oz of vanilla I don't need and if i have a little alcohol left over. So if I do a 750 ml white rum, with a single origin bean, and do a 1.5 or 2 fold, and then put it together, and end up with 725ml with say 5 oz (so about a 1.75 fold) and that's what will fit in the jar... then I put the 6th oz and the .25 ml into my mother jar. And I record every addition on the large paper label on the side. It's now got about 20 oz beans and about a gal of alcohol (all whites, rum or vodkas). So about 1.5 fold.. blend. I'll cut it off after 1 year, and let it finish, then start another.
Also.. I'm going to use the blend vanilla extract for baking.. and I'm already using the single origins for fresh applications. And I can tell the difference. There are some beans I won't bother doing single origins again with, as they aren't special, so those are going into cooking applications. But some of them are just wildly unique and flavorful with a full arc of beginning, middle and ending notes, some are very floral and some are spicy and some are smooth and deep. It's like light roast coffees in some ways.. made really well.
With those single origin bean extracts I'm making vanilla ice cream, or mixed into a custard cooked and off heat for a few minutes, or whipped cream, butter with orange zest / honey and vanilla, etc. I use the sugar during the cooking, then add extract as they cool off.. I think there is a place for both methods / types of beans. And so do what works in otherwords, for your beans, applications and interests.
Love hearing your vanilla endeavor that is great. What vanilla beans are you getting the light roasted coffee flavor from? I hope to be making a few batches of vanilla using all the available vanilla beans and doing a controlled blind taste test with a few bakers I know. I want to see how this really goes when its totally blind and they have no idea what bean or alcohol is used.
I also only use vodka but came across a delicious brown sugar bourbon! It is amazing but just started a small quantity just for a test. 😊
That is awesome!
I’m a newbie. This is the best info I have found yet. Thanks Shane!
Only problem is. After watching your video I can’t get the marble sanitizer delivered here in Washington state. Any other options to sanitize them? Thanks!
The best and cheapest sanitizer to have on hand is 1 tablespoon of bleach to 750ml of water. I also add a couple of droops of dawn dish soap and use this for cleaning my kitchen everyday. Truly this is the best sanitizer.
Excellent advice which shows years of acquired practical knowledge. I will soon begin my own vanilla extract home production. I have no intention of selling a product but simply making enough for my household and perhaps as gifts on special occasions for special people. This is why I plan on making only one half of a gallon per year using Chopin potato vodka as it has a low proof and as you state the volatiles evaporate in the baking process. My reasons for making this product is for long term cost savings and superior taste. I am not willing to commit to the large purchase of a vacuum machine unless necessary but plan on buying the vacuum kit and using the hand pump to process the extract within the half gallon Ball Jar. Have you tried the hand pump and is it an easy process or does it make more sense to bite the bullet and buy the power pump? I know that I will be doing the pumping procedure often during the process. I will be beginning soon and again thank you for all of your advice.
I have never used the hand pump my self. I dont think they are as strong as the machine style pump but any type of vacuum will help the process. I never intended to sell or making videos on vanilla when I started but yet here I am. You just never know were the vanilla journey will take you. Thank you.
@@ClementFamilyFarms
I have been researching those vacuum pump machines and a long time user of the FoodSaver brand machine says that they have replaced theirs every two years because they are built cheaply. Do you have any practical knowledge of this brand of machine or of these machines in general? If I am to buy one then I would want to begin by using it for making vanilla extract but also start using it for food preservation in our household as we have a rather large garden. My goal is to begin to be as self reliant as possible.
I had one foodsaver machine only last us a couple of years. We bought another foodsaver machine and this one has lasted almost 6 years now. when this one goes out I will look into other brands. But our local Costco store usually has them at fairly good price.
@@ClementFamilyFarms
I ended up buying this which will be used solely for evacuating air from the vanilla extract liquid. It is cheap, small and easy to use.
www.amazon.com/FoodSaver-31161370-Cordless-Handheld-Vacuum/dp/B07VSVRNFH?ref_=ast_sto_dp
@@ClementFamilyFarms
If I end up needing a vacuum sealer for extensive use I will probably buy a chamber machine as they are best.
Many thanks for all of your videos. I have noticed that when preparing jalapeno vodka, that putting it in the freezer overnight greatly enhances the flavor, and reduces the time required to get a final result to one day. Have you tried putting it in the freezer ? Would it be deleterious to the beans or flavor ? Thanks again.
Freezing vanilla will destroy the vanillin crystals also the flavor. I am interested in trying it on peppers.
@@ClementFamilyFarmsthanks for the info. I hope you have good experience with the project
Hi Shane, I love your videos! I started my 3rd batch yesterday, following your method to the tee. My plan is to start a ½ gal. jar, every month. Thank you for sharing your knowledge with us. I do have a question. I have heard some people recommending a Sous Vide to speed up the process. I'm not in a hurry, just want to know your thoughts on Sous Vide?
Personally I think it is a waste of time and energy. I have looked into it and have family who use Sous Vide for everything including brewing. We did try some experiments with it and I am not a fan. I might try to look into it again and possibly do a study using it and make a video about it.
Thank you
@@ClementFamilyFarms Thank you for the quick response. You are a great teacher. God bless you, your family and our country 🇺🇸
Thank you!
great video easy to understand and full of info. Thank you
You are welcome!
Hi, thank you so much for the information!! I am going to order some vanilla beans according to your recommendations. Where do you suggest we get the beans? I did read a comment that they ordered from Amazon and they were not any good. Thanks!
I have greatly enjoyed your classes!
Aww thank you.
What a legend. Every single question was answered thoroughly and clearly. You are a great teacher and communicator.
I need to add another 3 ounces of beans to my 1L of Vodka hahahaha. Thanks 👊🏽
Wow, thanks!
I noticed when you put beans in jar they were somewhat plyable.. the ones i got were hard and when i bent it it was dry and slapped in half.. are these still good? They were Madagascar grade A bean and smelled really good but was not sure cuz the bean was dry if it was good..btw i want to thank you to saving the bees as my son raises bees.
Yes the beans could be completely dried and still usable for sure. But if your buying Grade A beans and they do that your getting ripped off by the company. This is more likely to happen with Grade B vanilla beans but still uncommon to snap in half. They must have been supper dry. I have bought beans from many different companies over the last 31 years and have stuck with one company the last 5 years. Their Grade B beans were far better than some of the other companies Grade A and if there is an issue with them the owner replaces them no problem. Where did you end up buying them at? if you don't mind me asking. Here is a link to the company I am using now and they do run specials every month or so. Plus the owner reached out to me to help people like you by giving a 10% discount on all my followers for regular priced items in their store. Please us my link as it tells them I sent you and then use my code CLEMENTFARMS at check out for 10% off non sale items. This does help me out at no extra cost to you. Thank you
www.vanillabeankings.com/?ref=clementfarms
@@ClementFamilyFarms yes my were grade A and very dry but they seem to be ok. I will try grade b next. Ty for helping I’m learning alot by watching your videos ty
Make sure to watch pricing most of the time grade A and B are no different. So I would stick with grade A. Oh and thank you about the Bees. They are amazing little insects and we love them. I wish I could spend more time with them and grow my colonies.
thank you for sharing your knowledge, these videos are really helpful!
Thank you I just try share what I have learned over the years. Hopefully to help someone else out along there journey. Dont forget to subscribe as I am working on a few more videos on vanilla.
I'm only half way through the video, so I'll likely make another comment before it's over.
But for most of my life I have said that vanilla is the no-flavor flavoring. It always smelled better than it tasted.
So when Mary's Nest talked about how easy it is to make super tasty vanilla extract, I thought sure, I can give it 3 - 6 months to see if I can do that well.
One thing not mentioned was just how expensive the beans are. $12 for 2 beans at a local small town healthier foods store and $14 for a single bean at Walmart!!!
I bought the six bags on sale for $6/bean for ~$72 worth of fairly dry beans and "cut" lengthwise & tossed them into a ~$21 quart of 100º moonshine.
No place in my little town had either a 151º Rum or a 101º Vodka, which is what I was hoping to use.
I failed to weigh my dry beans but they sure did smell great!
Then, a day or two later and I came across this video. OOPS!
Lessons learned? We'll see.
I noticed that one of my bottles of vanilla extract contained - PROPYLENE GLYCOL!!! Antifreeze!?! WTH!
Check VBK for prices and only buy vanilla beans by the oz. if your a new customer I can give you my 10% off code for all non sale items.
www.vanillabeankings.com/?ref=clementfarms
Use code CLEMENTFARMS at check out for your 10% off.
Really good video, thank you. Can you tell if openning the lead during the extraction is beneficial or maleficial to the process?
So you slice and scrape your beans...add them to the jar with the alcohol. At 6 weeks you will pull the beans you dont mind blending and then add that blended mixture back to the jar? do you blend the contents of the jar or just the sliced scraped beans? Then you will let it sit till it hits the 4th month and you will strain it? how fine is your strainer?
Just found you.....👏👏👏I started making VE last year. Can you explain what a "mother jar" is? BTW...love your videos.
never-mind....seeing your explanation now
Thank you for your kind words. I really cant explain a mother jar because everyone has a different interpretation of it. This is really confusing people everywhere. It is mainly a jar full of vanilla beans with mixed alcohol and mixed beans in it. Some of the vanilla beans are spent some are fresh and there is no real recipe its just a jar full of Vanilla beans and alcohol. For me it is a waste of time and money.
So, since you love your Madagascar Grade As and recommended Vanilla Bean Kings, I ordered a 10 pack of Tahitian B and a pack of 10 Madagascar A to try them out. So both packs had the same aroma, sort of faint vanilla and nothing like the quality I always get from Native Vanilla. The VBK Tahitian Bs were plump enough, aroma on a scale from 1-10, about a 4. Decent size. The Madagascar grade A beans were flat, not as plump, super short and on a scale from 1-10 in aroma, about a 3. SO disappointed. I wrote them and sent them a picture. They responded the next day, gave me an explanation, said sorry I drew the short end of the stick. And kindly offered to send me a new pack. Pretty decent of them and holding my breath the M As they replace will live up to the hype.
Thank you for the feed back. I always want to know how others are being treated. The customer service is pretty good sense your dealing with the owners directly and they seem to respond very quickly to others. I do know the time of year does make a difference on the quality of the vanilla no matter were you buy it from. I have dealt with that 28 years and it has to do with the growing season and growers. Thank you again for your feed back.
@Clement Family Farms I too ordered Madagascar Grade A Beans from Vanilla Bean Kings and was so not impressed. I had trouble receiving the shipment, either they didn't ship when they said they did or it got lost along the way. I reached out to them and they where not the least bit helpful and were unapologetic, saying it was not their responsibility; I was hoping for a more friendly/concerned response. After the beans finally arrived, they were just okay in aroma but extremely short, less than 5 3/4 inches. I guess they could tell that I was not a previous customer and sent be the beans that they would not have sent a regular and just shipped when they got around to it. I'll try some other distributors and hope for a more professional encounter.
With all that said about my eeperience with VBK which has nothing to do with Clement Family Farm or the excellent information that you are so graciously sharing, I love your videos and am so thankful to have found you!!!!
Hi Shane, have you ever used ultrasonic agitation to speed up the extraction? I've been seeing that done with whiskey and a chunk of wood in a jar, then placed into a water bath in an ultrasonic cleaner, the goal being to "age" it in hours instead of years. I just tried ultrasonic on my jars of vanilla extract I started around Halloween and they got a lot darker and more opaque. I only did 8 minutes each jar because my unit is cheap. But it seemed to incorporate more into the vodka quickly. Thanks for all the great videos!
ultrasonic is a great idea this would be a interesting test. Some things have to soak and release and I feel the vanilla bean is one of those. I would try doing it like once a week and see what happens. This gives it time to soak in fluid and the have a rapid release. interesting for sure.
Thank you so much!! So informative❣️
You are so welcome!
Another great video! Thank you! Got my questions answered
Thank you great information 👍🏼 ❤