I’ve been splitting my beans for YEARS , and have been trying to tell people in the vanilla groups on Facebook to do it this way, but people just don’t get it! Somehow the 12+ month thing got started and became the “standard” for making extract, despite EVERY reputable extract maker, commercial or otherwise, saying different. 3-6 months, and it’s done. The ONLY reason why people say 12+ months is because they don’t split their beans. It’s also the reason why they say you can do a second 1/2 strength extract with the same beans. It’s because they didn’t split them, and all that flavor is still locked inside and has a very hard time getting through those tough outer layers of the beans.
I like the step by step tutorial. You explained everything and why you do things a certain way, eg. When you slice the vanilla bean flat side no down the middle and the paper fold technique. The reason is because they will keep their fold in the alcohol and the goodness and beans will be trapped in the fold and won't be released. Thank you so much, I have learned alot👍🙏
Very interesting video! I burned out my Food Saver three different times now, so I use a rotary vane vacuum pump (think A/C repair) to vacuum my mason jars. Pull's it down to just over 27 Hg. Literally billions of bubbles are pulled out of the mix for over 10 minutes until it slowly subsides, so much better than my old Food Saver. Dramatically reduces the extraction time! Thanks for the content....
The beard is very cool & your love for your daughter is even cooler! Thanks so much for your generosity in sharing your knowledge & for your thoroughness. The experimenting & testing you do is the way I tend to do things... I want to know the "if this then that"s about a process like this. I so admire the way your mind works & your very kind & giving heart. There is a lot of love in you & in your family... I feel very blessed to have found your videos last night, both for the insights they share AND for the gift of witnessing the kindness of your soul! Thank you again & God bless. xo ["Vanilla Extract! Part 1 Our Process and Testing methods to get vanilla Extract in 3-4 months." - Clement Family Farms] [2.18.2022]
I appreciate these videos so much! I love seeing your testing processes (that sample tube and the rack they are in are amazing and makes my scientist self so happy)! I will be changing a couple steps of my process now after watching these videos.
Thank you so much. I have been making vanilla extract for about two years but I have never used some of your methods that I'm excited about and can't wait to try,
I like the way you process your beans , sliced down the middle with a razor blade . Then scrape them . I'm going to try that with my next batch . Great videos !
Your information is so awesome! I have lots of jars going and I had cut my beans. Now I am going through each one and scraping the beans. Thank you so much for sharing all your vanilla testing and wisdom!
Thank you! I was researching different methods of extraction and found the sous vide method but didn't want to go buy one solely for this purpose. Then I discovered your process. (que the angels singing!!!) You must be my spirt guide... I already have the 1/2 gallon jars, the same vacuum sealer, the canning jar adapter, right down to the same bottles for finished product! It's nice to know that even though the 12 months on a shelf in a cool dark place is the standard proven method, it's not the ONLY proven method!! Thank you a thousand times over for taking the time and effort to share your process!! Now I wait for my beans!
You're great! I personally split and turn my beans inside out. Your method would actually have been a bit easier. You're far from lazy... you're thorough and don't cut corners and I admire that. If you're gonna do something, do it the best you possibly can. Right? Right.
Thank you so much for sharing your recipe and process for making vanilla extract. The two videos I have seen from you have provided more information than any other video I have watched. I have been making my own vanilla since March of 2021 and could not find much information on how many beans to use per cup of alcohol. After watching your videos, I realized that I didn’t add near enough beans. I was going by the number of beans instead of by weight. I just ordered more beans and plan to try your recipe and compare the taste to what I have already made. Thank you so much!!!
I’m getting some Rwandan beans soon, and I’m going to use your techniques of cutting and scraping the beans and using coconut rum, plus vacuum sealing and daily shaking - which I’ve already started using on my other jars I have going. I’d be happy if it was truly finished by April or May - or sooner! Really appreciate the information you provide and how you convey the message.
Wow, so much information thank you for sharing. I definitely need to add additional beans to my alcohol! The first recipe I found was using how many beans not how many ounces. I was a baker so the ounces make way more sense especially since you will have a more consistent batch.
TL;DW 1.5x strength cut ends from pods cut pods lengthwise along natural seam scrape pods increases surface area and decreases depth to diffusion, using both seeds and shell bottling with coconut rum vaccum agitating occasionally (I suspect ultrasonicating would work just as well) doneness is tested by extracting pod, cut to standardized length, and immersing in test tube with new solvent, and agitating, and "getting a feel for it" (this is pretty clever but not gonna work for DIYers, alternative is just to taste test against a commercial product) keep vanilla out of sunlight? no, heat increases extraction rate and temp fluctations help
I split but keep bean and seeds in tact in pod. I am going to try your way but just clipping one end and squishing out the seed from top to bottom rather than scraping each side. I can still then cut the pod in half but I have seed out faster and easier I think.
You are so welcome! I am always excite for people trying new things and being creative. Home made Vanilla is so good its worth trying once. The only problem is you will have to make it the rest of your life because you will never want to buy store bought again.
Thank you for making such a thoughtful and informative video. My husband and I are very excited about making our own vanilla extract. You gave good information. We appreciate you. Best to you and your family in all that you do!
Thank you for the kind words. We do appreciate everyone’s comments and we hope you join our journey here on TH-cam as we share more recipes and how to. Once you start making your own vanilla you will never buy it again. I am excited for you. Thank you again.
I have been really happy with Vanilla Bean Kings Vanilla for the last 5-6 years now. you should check out there prices and their deals of the month. I have a coupon code for all my followers for 10% off any regular priced items also. Just use the code CLEMENTFARMS when you check out. Here is the link to their website. www.vanillabeankings.com/?ref=clementfarms
Thank you so much for responding to my querry. I will follow the proper steps as you have explained them. I want good quality vanilla, so it pays to ask experts.
Awesome man, thanks so much. You made my day. I've been trying to find out how long a bean will last. You answered all the questions. Thanks so much for your info. 5 🌟 ✨️✨️✨️✨️
Thank you, very informative video, that was very generous of you. I especially appreciate your scientific approach with coming up with the best possible extraction method. I just started my own extract, so thanks for your advice - greetings from France.
Oh that is great I love hearing from people all over the world. Once you try your own extract you will be hooked for life and will continue to do it. The flavor is incredible making your own. Thank you
Thanks for the info. I've been making vanilla extract since 2010. Why is it always us big bearded guys, huh? I use a kilogram of beans (2.2 pounds) for an 8 liter batch. I use food grade buckets and use either 7 liters of 40% alcohol (rum, or brandy) to 1 liter of water, or 3 liters of 95% alcool to 5 liters of water which gives me that 35% required. This is an easy recipe for me as I can get the alcohol in 1.75 liter bottles, so that's 4 whole bottles. I used to split the beans at first, but just threw them in whole for one batch and I couldn't detect a difference. I swirl the buckets every week, but that's about it. I leave them there for 6 months. So, it takes a while, but I'm not in a rush, really. I'm just keeping up my inventory at this point. I'll watch the rest of your videos later.
Are you factoring in the fluid displacement of the beans? Because, you aren’t getting a true 1500ml. per bottle once all those beans are in there. Or did I miss something in your explanation?
Thank you for putting these videos together. I find them a huge help as I step into the world of vanilla. Quick question... I do not have access to a window with sun the way our house is situated. I did read though how another vanilla enthusiast was barely heating her extract in a Brod & Taylor proofer... which I also have. I’ve set my extract in this proofer at 70° - our house goes down into the low 60’s at night. May I have your opinion on keeping my extract at this constant temperature? I have split and scraped my beans and used the 70 proof coconut rum you suggested.
personally just leaving them on the counter at room temp I think would be better than constant one temp. This is why I think that! Anytime the temp changes even if it’s 10 degrees the molecules in the jar are expanding and contracting. This helps with extracting flavor out of the pods. I would not worry to much about the temp it’s just something extra you can do. You will still make a great extract it might take a little extra time to finish. My house temp will change 20 to 40 degrees on any given day so just leaving extracts on the counter is better than putting it in a cool dark place in my opinion.
@@ClementFamilyFarms Thank you Shane... I’m following your protocols more than anything else I read. I like the co-op, but holy cow are there a LOT of opinions! LOL
@@cntryrose1 I hear you about all the opinions! I think you'll find some variation and personal preference, from one DIY'er to another, as it's not really an "exact science". Many of us like to experiment from one batch to another, trying vodka vs rum, different varieties of beans, or how long to let it "develop" before deciding it's "done". As long as you follow the general method for handling the beans, and stick to the recommended ratio of beans to alcohol, it's hard to make a mistake. Have fun!
I just started making vanilla, I was given a web site for using a Sous vede method. I had an immersion circulator so after I split the beans and filled my jars added the vodka I processed them at 146° for 3 hrs. And let them cool in the bath water to room temp. The extraction had already begun to develop a rich deep color and aroma. After a few days I decided to pull the beans and scrape the seeds and pulp and cut the bean. The seeds and bean pulp released easily were thick and black. I did this to all the beans and added all of it back to the jars. My extraction is so dark I can't even see through the liquid. It's only been less than a week. I opened a jar to let the alcohol breath and noticed that the beans were becoming lighter and the extract has a slightly thick texture. The aroma was rich and deep. I'll wait a few more weeks and see where this goes. I bought a sieve with a wider screen so seeds can pass through. I'm going to have to strain the bean pieces out of the final extract. Any suggestions or thoughs about my processing?
I really do shop around when it comes to vanilla beans. There is a a vanilla bean co op group on Facebook that has nice beans but you will have to wait awhile to get them. I do use Amazon it you have to watch the pricing. Each vender have different pricing for the same beans. I will post a link when I get back to my computer.
Your face lights up when talking vanilla. But it really lights up when talking about your daughter. P.S. Thank you for all the good information in this video.
I think if you do all the slicing first and then do all the scraping you may find it would go a little faster. Even though it might only take a couple seconds to switch tools on each bean, when you multiply those seconds over hundreds of beans the time could add up. Maybe you could even scrape 2 or 3 beans in one swipe.
For the video it was for demonstration! When I process my vanilla beans I assembly line it. First straightening them out and cutting off the ends. Once that is done I slice all of them in half then move on to scrapping the seeds out. It does save a lot of time plus I get my family to help sense I process 50 to 120 oz at a time.
Thank You. I Love* your method . This is my first time. I ordered 2 half gallon Ball Jars/ wide mouth. For around $30.00 something dollars. I only have 2 oz. of Madagascar grade A Vanilla Beans. I got from. Co-op on FB. Tomorrow I will go get the 2 bottles Captain Morgan’s. For now I guess I’ll throw the beans . In 1,of the bottles of rum for now. Just so they don’t mold. Because the Co- op said they need to be put in Liquid ASAP . So I’ll order more 7 oz. beans and transfer everything to the Half gallon when the rest of the beans arrive. And add the rest of the second needed bottle of liquid. Is this Ok??? So basically 2oz. Of Beans are going into 1 bottle rum. I do have a seal a meal with the 2 wide / small. Mouth lid sealers. I need to order the plastic caps as well. THANK YOU SO VERY MUCH👍
It depends on the size of your bottle of rum. Most standard sizes of alcohol is 750ml or 1500ml or 1.75L you need at least 3 oz of Vanilla beans per 750ml of alcohol to fall with in FDA standards. It also makes a good extract. Anything less makes a week extract and not very strong. As far as storing them you just need enough to cover them so there is no air exposure on the beans. I am excited for you and glad you enjoyed the video.
Thank you for our excellent video... I learned a lot from a colorful guy... I have never made Vanilla extract but I am going to give it a try. I think a few people I know will be getting some at Christmas this year.
Oh that is great! Once you start making your own you will never go back to store bought vanilla. Oh yeah when you first start making your own at least start with one quart. I only say that because everyone I know who starts 8oz or 16oz always say I should have made more it is so good. Good luck and happy extracting. Thank you and make sure to subscribe and follow my vanilla series as I am continuing to make more video to help others.
E bay has they but they are way out of line on prices because there is a shortage of them. I would send you a link to amazon but everyone is out of stock right now. The best thing to do is check amazon every couple of days and when you see it buy it because it will be gone before you blink.
Check out my other videos part 2-3 and 4. The first couple of weeks I release the seal and then revacuum them every couple of days. Then I tapper off of that after about the 2nd week.
Thank you for the video and sharing your methods. What kind of beans do you use? (Indonesian? Madagascar? etc.) Do you mix your types of beans? Are they Grade A or B? Where do you purchase them? Thank you for your responses. Merry Christmas!
I use what ever I can get my hands on at the time. But usually it is Madagascar grade B depending on the prices. I shop around the internet. But that is risky and I have been burned before. There are a couple co-op groups on FB book that have really good vanilla.
Loved this video! Great job explaining everything. I don’t have a vacuum sealer and like that yours has a small footprint. Can you tell me what model FoodSaver it is please? Did it come with the Mason jar attachment or just the hose?
We got our Food Saver Vacuum sealer at a local Costco years ago and haven't been able find one like it again. I have been shopping around for a new in case this fails me. when looking for them just make sure the machine has the vacuum canister hose attachment. Sometimes they come with everything including the jar sealer. but as long as the machine has the hose hook ups you can buy the jar sealer attachment separately.
@@ClementFamilyFarms My old food saver finally bit the dust and I got mine from Costco also. If you wait they usually have a $50.00 off the price. At first I didn't think mine had the jar attachment but it does. It has the attachment that you place on those special bags. You have to unscrew the end to get to the jar attachment. I have both sized jar attachment that I have had for years with my original food saver. People could try the thrift stores, goodwill, etc. There's the possibility you could find them there. Thank you for this video.
I've been wanting to make vanilla for sometime now. Like most of us I went to TH-cam to see what info I could find. Your videos are a little long but have the best information out there. I bought 8 oz of beans to use in two one court jars. I have a butcher block cutting board that is about 3" off the table. It made it real easy to cut my beans put them on the edge and then used a razor and to split them was super fast. I did all 8 oz in about 10 minutes. I did not scrape the seeds out though just nipped the ends often split them. It is only been 2 weeks and my extract is looking awesome. I am using the vacuum seal method I already had one. Thank you for the videos I love them great information.
Thank you and I know my videos are long and I am working on that part. But I try to give all the information that is always asked to me so they are a little long sometimes. Yeah you don't have to scrap the seeds out they will come off on their own with all the shaking. I only do it to expose the inside of the pod a little faster and it roughs it up a little. You will be happy with no matter what and you will never buy vanilla in the stores again after this.
Can you tell me what’s the volume or measurements of your test tubes? I can’t decide if they’re 10 or 15 ml. Also, did you make that test tube rack? I’ve found white and clear ones, but I’ve not found anything like that. Thanks for any guidance. And thanks for the amazing idea. I’m new to vanilla and it seems like there’s a lot of folklore and not much science. Also your idea of vacuum pressure is outstanding!
I have only split 25% of my beans, and not scraped them, because I want to use my beans again. I am also trying the "sous vide" process to begin with to help speed up the aging process.Sous vide is 135 degrees consistently for 4 days.
Have you experimented with a pressure pot or 'Insta Pot' for extracting vanilla? I'm intrigued by the idea and other videos promote their use in addition to storing them for at least 6 weeks after subjecting them to pressure.
I don't recommend the insta pot or pressure canning methods because it introduces high heat. Alcohol and high heat are not good and can be dangerous not to mention anything over around 110 degrees you start killing off enzymes in the vanilla and this can alter your flavoring. I have seen many people fail using the insta pot but they don't talk about the failures. Sorry to say I don't see many people on TH-cam and Vanilla bean groups giving good advice. Most of these people have never made vanilla before, now they made their first batch and now making videos or making expert comments. Ok so heat will speed up the process for sure but the best way to so that is to heat up your jar in in a pot of hot water and don't let the jar get over 120 degrees. But don't be fooled by what people say about having extract in 6 weeks or having a finished extract 2-3 months. I have done a lot of testing with finished extract and different methods. The methods I am using today with the vacuum sealing is the absolute fastest way to get good finished extract with using common house hold equipment. Plus I put a lot of labor into it with shaking the jars every couple of days. They always test finished around the 3.5 month mark but I let them sit until the 4th month before bottling. There is no miracle method the getting a finished extract except time and labor.
Just subscribed, excited to learn more. When you receive you package of vanilla beans how do you store them until you are ready to process? Do you leave them vacuum sealed in the bags they come in? You said start with dry beans, meaning dry straight out of the bag?
Yes right out of the bag. But I had this batch in storage so I needed them to drain a little bit. I have a storage video on my channel if you going to be storing them for any length of time. If you get them from a good supplier in a vacuum seal bag they should last you a month in that bag as long as you don't open it. But anything over that follow my video on storing them. Thank you
I learned so much from your videos! So I order vaniilla beans from Vanilla Bean Kings, however I'm not ready to start the project at this time. Will you clarify for me what you're saying about storing the unused beans? Do I have to open the vacumn sealed bag that the beans came in, take them out and store them in the alcohol that I will use when I start my project? I had planned on keeping them in the vacumn sealed bag until such time that I have all supplies and time to start. The bag has a 'Best by date' date of 9/30/23. Thank you so much for your help.
HI! good question. For me it depends on how long your going to wait until to start your process. They should be just fine in the sealed bag for a few months. I would also put that bag in a jar and put a sealing lid on it just in case the bag loses its seal. if you have a vacuum jar sealer do that also and the vanilla will last a really long time. The one sure way to store them is to put them in a jar as tight as you can and cover them with a 70 proof or higher but not exceeding 100 proof alcohol. I typically would use the alcohol that I am going to use for extract to cover them so it doesn't change the flavor I am going for. Ok i hope that helps
@@ClementFamilyFarms Thank you so much for your reply. I think I'll go ahead and store them in the alcohol and let the get started extracting. Why waste the time while I wait?
Hi Shane, I finally found your video on types of alcohol to use. I found your post on the co-op site and was interested in what type alcohol to use. I'm very new at this and haven't even gotten my order yet but I'm excited to get started. I have my bottles, my sharp knife and now all I need now are the beans. I can't wait to start slitting the beans and scraping caviar. If the timing is right, I should have some almost ready for gifts at Christmas this year. Thank you for sharing your video!
Hi! Great video and wonderful food for thought! Question and maybe I missed it, but what do you do with the seeds that you scrape off at the beginning? I’m thinking I’m going to try a jar this way and see how it works for me.
When your beans come , do you put your beans in vodka until your ready to make your vanilla?. If you make your vanilla right away, do you do anything to the beans after they leave the packaging ?.
If I am going to use my beans with in 4-5 months I leave them in their package and put them on jar with lid. Good companies send their vanilla beans in a vacuum sealed package and there is a use by date on them. If am not going to use them with in 6 months I pack them in a jar and put just enough alcohol to coat and cover them. When I go to use the vanilla beans I use the alcohol from that jar divide it up over how many batches I made with those vanilla beans.
I use amazon and look at the ratings and read the reviews but I look at the bad reviews and see what they are complaining about. The 4.5 or higher ratings with over a 1k reviews are usually pretty good.
This is such a great video, and I really wish I had seen it a week ago. If you don’t mind, I would like to ask your input on something. I started the old style extraction process on some beans just this week in three 8.5 oz bottles. The bean types were from Madagascar (1 oz), Mexico (1oz) and Ecuador (doubled - 2oz). I used 50/50 Everclear and Distilled Water for each. Do you think it would be ok to combine all of them together in a quart size jar and vacuum it per your instructions? Is my alcohol choice ok?
Alcohol choice is totally up to you. I just don't like EC when there are so many other on the shelf alcohols I don't have to dilute. Plus I try to stay in the 70 proof range. You can mix the bean and put them in one jar and use the vacuum seal method that will not hurt anything. Here is what I recommend for your first time out. If you haven't cut and split the beans I would go back and do that. But leave the jars the way they are. This way you can test the difference in the beans and see if you want to buy those ones again. In the meantime while those ones are extracting go buy some more Madagascar Grade A beans and either try New Amsterdam vodka or Captain Morgan white rum or my favorite the Captain Morgan 70 proof coconut rum and start a new batch using the vacuum seal method. You will be making home made extract the rest of your life. I know the Madagascar's are on sale right now at Vanilla Bean Kings through the Co-op pricing section. Use my link in the description to get you there. I also have a coupon code you can use for all the regular priced items and get 10% off. Check out my latest vanilla video back to basics 20 q&a also. The cover photo are the beans they are selling right now.
@@ClementFamilyFarms thank you for responding! I’ve been watching your videos for the last two days and really like everything you are doing with making vanilla extract and sugar. I will take your advice and purchase more beans for the vacuum method. That’s the only thing that will help me get through the wait time on the other beans! Thanks again for your help! 😊
Hi, I am new the the vanilla extracting process and have watched several videos of the process and find yours are the most informative. Since I am just beginning this journey, I was wondering if you could recommend a inexpensive vacuum to start with? Looking on Amazon there are so many to choose from and so many conflicting reviews for each one. Thanks for helping us all!
This is the unit I use and we love it. Not only for the jar vacuum sealing but for bag sealing our food so we can buy bulk and cheaper then freeze. Also great for dry storing in bags or canning jars. I know you said inexpensive but this unit is worth it and it is a investment for your home kitchen and not just for Vanilla. Most of the time Amazon is usually the cheapest place to buy them and this is a good price. The price is down like $40 than normal as I am looking at the price trends on it now. But I suspect with all whats going in the world this price will jump up to around $300 in the next 2-3 weeks. The only other place that has good prices on them is Costco but it is a hit and miss if they have this unit and with the jar attachments. A lot of the lower priced models don't have the canister option and no hose port to hook up. Just something to think about when your looking. I have 3 of these units, one I bought and the others I got from friends who had them and don't use them anymore. Or garage sales also. Ok I hope this helps click on this link. amzn.to/3HZ5m7w
I use Madagascar grade A vanilla beans. The price is about the same as the grade B now so I always buy the grade A's. I have been buying from VBK the last 5 years or so and had very good luck with them. I am a affiliate of them now because I like their products and good customer service. The did give me a coupon code for 10% off all regular priced items for all my followers. use the code CLEMENTFARMS at check out for your 10% off . Here is the link to there site. www.vanillabeankings.com/?ref=clementfarms They do have regular sales also at least once a month or so.
Can you please tell me about how many beans it took for 9 ounces? I am ordering some and need to know how much to make one half gallon jar. I am making this just for me and that will last me a long time. Thanks 😊
So could you place black cardboard at the window which will reduce sunlight but not heat. Therefore keeping the dark colour. I like your thinking processes.
I Love your info on vanilla beans extract. I was wondering why I have small bubbles in my homemade vanilla bean extract? It's only 2 weeks in my process. Thanks!
There is air trapped in the pods and as the fiber expand it releases the air. If you use the vacuum seal method it releases all of it at once and you will be surprised on how much air comes out of a vanilla bean pod.
@@ClementFamilyFarms thank you so much! Yes I'm vacuum sealing my jars. I re-sealed them and the bubbles are gone. Perhaps they didn't have a good seal. My extract is really black already only after 2 weeks! I love your technique!
I like your method of vacuuming your containers. Maybe I am a little slow. If you use 190 proof gain alcohol, you have 5% water. You could use twice as much gain alcohol, and get a faster extraction. Then you could evaporate half. Without doing the math your water percentage would be a little over 10%. You can then use a combination of gain alcohol, and the one you like, evaporating the amount of alcohol necessary to reach FDA standards. I fact you could evaporate the majority of alcohol pff and add what ever you want to get desired percentage of alcohol. You might want an evaporation system the captures your alcohol. I also wonder, if alternating a week of vacuum, and a week at atmosphere would be more like wringing the vanilla out. The repeated contraction and release might prove interesting results.
using higher proof over 110 actually will cause the opposite effect on the beans to were it will even dry out the vanilla beans and not release the flavor. If you use the vacuum seal method the time frame is the same and will not get any faster with the higher proof. I have other videos part 2-3and 4 on my process show I also alternate my vacuum seal to atmosphere every so many days. Using 70 proof in the FDA minimum proof for keeping your vanilla shelf stable. If you go any lower you run the risk of unwanted bacteria and spoiling your extract. Doing all those extra steps with evaporation with out the proper equipment could be bad and really not necessary.
I don't know what the cap is called you used to vacuum seal the jar. Do you have a link to some of them on amazon to let me know what type of product it is I need? Then I can research them all and decide which one I will get. I was also wondering where you got the white lids too. Thanks.
@@ClementFamilyFarms OK, thank you so much for the link. I do appreciate it. Bummer about the jar sealers, but it makes sense after the shutdowns everyone wanted to can.
Agree its fine to put by window. People so infused oils & you need the sun. People so infused vanilla oil. Im guessing someone (if you had a grow light) you could put under that.
I noticed that you were using Captain Morgan this time. I had been trying to find the new Amsterdam that you had talked about on the first video that I watched. Have you changed what you use because it has a better taste or not a strong bite to it as you had mentioned in your previous video? The new Amsterdam had a smoother taste? Not that people drink it I think people probably are using it to cook with that’s what I’m making for
I have always use both Capetian Morgan coconut rum and the New Amsterdam because they both taste great making vanilla and the bite is far less with these 2 also. But I had just release a new video with a blind taste testing and it kinda changed my mind on what vodka I would use. I will always stay with the CM coconut rum for all main extracts but when it comes to using Vodka and doing larger batches the blind tasting changed my mind to start using the Costco French Vodka. I was impressed with it and it was supper cheap compared to the others.
This is really a personal preference. Some people say it ruins the vanilla if the light hits it. I have done some testing and have not found it effects my vanilla flavoring. I use to use the amber bottles back when I first started. After testing for a couple years I only use the clear bottles to make it and for my personal bottles now.
Interesting, I've heard that elsewhere. However because I thought vanilla was supposed to be extracted in the dark, I have wondered about simply putting clear bottles in a cupboard - thinking of choosing clear bottles so I can see the alcohol change colour as the vanilla leaches out and mixes with or absorbs the alcohol or is saturated. Considering and learning!
Yeah if your going to use marbles only use the glass marbles. They are food safe. You can wash they with bleach to sanitize them or I use Star Sans and I think there is a link in the description of part 3 or 4 video of my vanilla process videos. The only draw back for using marbles is you cant shake the bottles with them in it if your using glass bottles.
Just starting to make vanilla after so many years of using commercial vanilla and am looking forward to it. When baking should we use less as someone said it is so much stronger? Thank you for your frankness and your years of experience with making vailla extract, you can't find that type of experience on 3 min videos. Do you find the coconut changes the flavor or over power the vanilla flavor? Thanks again for your sharing you experience.
When making a good strong vanilla you can use less vanilla and have it come out the same. But what usually happens it is so good you use twice as much if not more. Coconut rum is my go too for making extracts. Coconut is one of the flavors that is a gut flavor and doesn’t over powering the extract. In fact after about 6 weeks the coconut flavor goes away and leaves a little sweetness behind and this enhances the vanilla flavor.
You split the beans, scrape the caviar, flatten the pod halves, and everything goes in the jar. Does the vanilla flavor come from the stuff inside the pods or more from the actual pods?
The pods hold 99.9% of the flavoring. There is some flavoring in the fluid like or oil substance around the seeds but its not much compared to the pods.
I have fermenting lids and a hand vac from a kit. How long do you keep your extract under pressure? Also does the coconut flavor stay in the vanilla and alter the flavor?thanks for such great videos😊
I leave the jars under a vacuum the until the vanilla extract is finished. Every batch is a little different each time with the coconut flavoring. Last years batch the coconut went away after 6 weeks. This years batch you cant taste the coconut until the very end and then it very light. If you didn't know there was coconut you couldn't tell. The coconut rum leaves a little sweetness the extract enhancing the vanilla flavoring.
Some people only believe or only told vanilla can be made only one way and you can only get good vanilla in 12 months. If I can figure out away to make good product or better products with a little extra work up front in shorter time I will figure it out. This method is some of the best vanilla batches I have made over the years.
@@ClementFamilyFarms have you tried using sous vide? I hear people are getting results in about 8hrs instead of months! I'd really love to hear your opinion on the comparison of taste as you're so experienced with the traditional method!
@@HannahWalters I can imagine getting a full extract in 8 hours. I never used the sous vide method my self and never tasted it. I would think if they are getting a full extract in 8 or even 24 hrs everyone would be doing it. I do know people who use it and let them sit for months afterwards and get good extract. But they are still letting them sit. I can see this method shortening the time frame for sure.
How do you dry out your vanilla beans and how long does it take for the beans from Vanilla Bean King I may a missed a little at the beginning of your vid, which is why I ask.
I only dry vanilla that have been used for making extract. This way I know I got the most out of them. But I use a dehydrator and it only takes about 12-24 hours at the most. If you don't have one you can use you oven. What I would do is place vanilla beans on a cookie sheet spreading them out. Start your oven at 350 degree and let it come up to temp. Once it does that shut the oven off and place the beans in the oven. Turn your oven light on and let them sit in the oven over night with just the light on and not the oven. after sitting over night check the beans and move them around a little bit. If not dried completely leave the light on and open the door, place a towel over the oven door and then close the door on the towel. This will keep the door cracked and allow the moister to escape. Keep in oven until dry.
@@ClementFamilyFarms Thank you. I don't turn on my oven. I am going through the change at this point in time (have a tiny apartment and kitchen). I prefer an air fryer if that is possible.
Shane I've gotten motivated to make vanilla extract. I ordered 40 Madagascar grade A beans and purchased 16oz. ball screw top jars. Do you think in making 4 jars, would 10 split beans in each jar be enough to make good extract ? I plan to let it "age" for at least 12 months and probably 18 months. I have seen the one fold method and many people use different methods, and different amounts of beans of which I have seen as little a 2 or 3 beans used ??? and then some explain it will be ready as soon as 3 months. Very confusing for sure, but I tend to think more is better regarding the beans and letting it age longer will produce a better result.
Extract is made by the weight of the vanilla beans because vanilla bean very in size and weight. To get a standard single fold extract you need 1 ounce by weight of vanilla beans to 8 fluid ounces of alcohol 70 - 100 proof. Always go by the weight of the beans and not the number of beans. People saying by the number of beans don't know what a true extract is. They are only making flavored alcohol.
@@ClementFamilyFarms I will follow your advice and go by weight and not number of beans. I have 4 oz. now, so I will order 4 more ounces to complete by batch for 4 16oz. jars. Thanks for the info
I know youve done this forever, truly Greatful! But? Why dont you slice the bean top to bottom- instead of splitting iit sideways? I'd cut my fingers every time like that?
Hi Laura Check out my video Vanilla Extract Back to Basics top 20 Q&A. Around the 1:14 minute mark Question 20 is how I break things down the best way I know. I don't sell to the public only to local friends and family and I keep my price on the lower side of the spectrum. This keeps them coming back for more plus they tend to buy more of my other homemade items as we make them. So it all balances out in the end for us. Dont ever short your self when pricing things out to sell. Yeah go check out that video and it should give you a good idea on pricing. Thank you for the kind words. Make sure to subscribe and follow my vanilla series as I am continuing to make more video to help others.
The standard for standardizing the standards is a standard that really standardized how the standardization of standards became as standardized as they currently are 🤨
Thank you for the video! Why is the inside of your beens so slimy? Never seen it before 🤔 Is it a quality indicator? And I will do my own extract today. Using more beens per liquid thanks to your video. All the best to you and your family
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I’ve been splitting my beans for YEARS , and have been trying to tell people in the vanilla groups on Facebook to do it this way, but people just don’t get it! Somehow the 12+ month thing got started and became the “standard” for making extract, despite EVERY reputable extract maker, commercial or otherwise, saying different. 3-6 months, and it’s done.
The ONLY reason why people say 12+ months is because they don’t split their beans. It’s also the reason why they say you can do a second 1/2 strength extract with the same beans. It’s because they didn’t split them, and all that flavor is still locked inside and has a very hard time getting through those tough outer layers of the beans.
This is the best scientific approach to making vanilla. Thank you. It was helpful and answered so many questions I had about making a vanilla.
I like the step by step tutorial. You explained everything and why you do things a certain way, eg. When you slice the vanilla bean flat side no down the middle and the paper fold technique. The reason is because they will keep their fold in the alcohol and the goodness and beans will be trapped in the fold and won't be released. Thank you so much, I have learned alot👍🙏
Very interesting video!
I burned out my Food Saver three different times now, so I use a rotary vane vacuum pump (think A/C repair) to vacuum my mason jars. Pull's it down to just over 27 Hg. Literally billions of bubbles are pulled out of the mix for over 10 minutes until it slowly subsides, so much better than my old Food Saver. Dramatically reduces the extraction time!
Thanks for the content....
Thanks for sharing! would love to see your set up.
The beard is very cool & your love for your daughter is even cooler! Thanks so much for your generosity in sharing your knowledge & for your thoroughness. The experimenting & testing you do is the way I tend to do things... I want to know the "if this then that"s about a process like this. I so admire the way your mind works & your very kind & giving heart. There is a lot of love in you & in your family... I feel very blessed to have found your videos last night, both for the insights they share AND for the gift of witnessing the kindness of your soul! Thank you again & God bless. xo
["Vanilla Extract! Part 1 Our Process and Testing methods to get vanilla Extract in 3-4 months." - Clement Family Farms]
[2.18.2022]
@4:15 Per FDA: 3oz vanilla beans to 750ml (70 proof; 35% abv) ETOH for single fold vanilla extract
Awww thank you for all the kind words. We do appreciate it and all of our watchers.
I appreciate these videos so much! I love seeing your testing processes (that sample tube and the rack they are in are amazing and makes my scientist self so happy)! I will be changing a couple steps of my process now after watching these videos.
Thank you so much. I have been making vanilla extract for about two years but I have never used some of your methods that I'm excited about and can't wait to try,
I like the way you process your beans , sliced down the middle with a razor blade . Then scrape them . I'm going to try that with my next batch .
Great videos !
I am going to do a basic Q&A video on Vanilla extract is there any questions or information you would like to see on that video?
Your information is so awesome! I have lots of jars going and I had cut my beans. Now I am going through each one and scraping the beans. Thank you so much for sharing all your vanilla testing and wisdom!
Man this was the best vanilla extract vid I've seen.
Thank you! I try to show what I know and help others along the way.
Thanks for taking your time and doing this. Very informative....Love the Father Daughter hair dye bond! Very nice 👌🏾🙌🏾
Thank you! I was researching different methods of extraction and found the sous vide method but didn't want to go buy one solely for this purpose. Then I discovered your process. (que the angels singing!!!) You must be my spirt guide... I already have the 1/2 gallon jars, the same vacuum sealer, the canning jar adapter, right down to the same bottles for finished product! It's nice to know that even though the 12 months on a shelf in a cool dark place is the standard proven method, it's not the ONLY proven method!! Thank you a thousand times over for taking the time and effort to share your process!! Now I wait for my beans!
Glad I could help. Let me know how your first batch goes. Once you start making your own you will never go back to store bought extract.
You're great! I personally split and turn my beans inside out. Your method would actually have been a bit easier. You're far from lazy... you're thorough and don't cut corners and I admire that. If you're gonna do something, do it the best you possibly can. Right? Right.
Thank you for the kind words
Thank you so much for sharing your recipe and process for making vanilla extract. The two videos I have seen from you have provided more information than any other video I have watched. I have been making my own vanilla since March of 2021 and could not find much information on how many beans to use per cup of alcohol. After watching your videos, I realized that I didn’t add near enough beans. I was going by the number of beans instead of by weight. I just ordered more beans and plan to try your recipe and compare the taste to what I have already made. Thank you so much!!!
I followed your recipe for vanilla sugar and am letting it set for 2 weeks like you said. Now I’m interested in making my own vanilla extract.
I’m getting some Rwandan beans soon, and I’m going to use your techniques of cutting and scraping the beans and using coconut rum, plus vacuum sealing and daily shaking - which I’ve already started using on my other jars I have going. I’d be happy if it was truly finished by April or May - or sooner! Really appreciate the information you provide and how you convey the message.
Thank you!
Put a wax paper under your lid to shake it, and it works amazingly and as a bonus you save your lid s. 😉
The jars wouldn't seal properly using the vacuum sealer in that case.
Oh man! I bought the leak proof plastic lids, but didn't realize i should leave the metal disk on top first! Thank you for showing this!
Yeah I made that mistake when I started also.
Wow, so much information thank you for sharing. I definitely need to add additional beans to my alcohol! The first recipe I found was using how many beans not how many ounces. I was a baker so the ounces make way more sense especially since you will have a more consistent batch.
TL;DW
1.5x strength
cut ends from pods
cut pods lengthwise along natural seam
scrape pods increases surface area and decreases depth to diffusion, using both seeds and shell
bottling with coconut rum
vaccum agitating occasionally (I suspect ultrasonicating would work just as well)
doneness is tested by extracting pod, cut to standardized length, and immersing in test tube with new solvent, and agitating, and "getting a feel for it" (this is pretty clever but not gonna work for DIYers, alternative is just to taste test against a commercial product)
keep vanilla out of sunlight? no, heat increases extraction rate and temp fluctations help
Thank you so much for all of these amazing vanilla making videos! I will be following your steps. 🙌🏼
Oh that is awesome thank you for watching. I have more videos coming soon.
I split but keep bean and seeds in tact in pod. I am going to try your way but just clipping one end and squishing out the seed from top to bottom rather than scraping each side. I can still then cut the pod in half but I have seed out faster and easier I think.
I really enjoyed watching this series of episodes. Super informative. Thanks for sharing what you've learned!!
Glad you enjoyed it!
This has been the best explanation of how to make vanilla. I am excited to try to make my own vanilla. THANK YOU!!!😀
You are so welcome! I am always excite for people trying new things and being creative. Home made Vanilla is so good its worth trying once. The only problem is you will have to make it the rest of your life because you will never want to buy store bought again.
I was wondering if you could direct me to where I could direct me to a good place to purchase the beans.
I am working on something special for all my followers. As soon as it comes through I will give you link to click on.
Here is my personal link for the place I buy my Vanilla from. www.vanillabeankings.com/?ref=fuosvif88ozk
Here is a coupon code CLEMENTFARMS you can use for 10% off
Thank you for sharing your knowledge and experiences with everyone 🙏 I've learned so much from your videos! Happy holidays to you and your family!
Happy holidays to you also.
When I bought my beans I converted imperial measurements to metric. Turns out pure vanilla extract formula is 1 gram of bean per 10 ML of alcohol.
Thank you for making such a thoughtful and informative video. My husband and I are very excited about making our own vanilla extract. You gave good information. We appreciate you. Best to you and your family in all that you do!
Thank you for the kind words. We do appreciate everyone’s comments and we hope you join our journey here on TH-cam as we share more recipes and how to. Once you start making your own vanilla you will never buy it again. I am excited for you. Thank you again.
this video is amazing. I love making my own vanilla extract. Just bought some from Native Vanilla to make xmas presents.
I have been really happy with Vanilla Bean Kings Vanilla for the last 5-6 years now. you should check out there prices and their deals of the month. I have a coupon code for all my followers for 10% off any regular priced items also. Just use the code CLEMENTFARMS when you check out.
Here is the link to their website.
www.vanillabeankings.com/?ref=clementfarms
It’s where I got my bourbon beans
Thank you for the videos it helped clear and settle the racing and panicking I get trying to figure this out.i love your videos
Thank you
Thank you so much for responding to my querry. I will follow the proper steps as you have explained them. I want good quality vanilla, so it pays to ask experts.
Awesome man, thanks so much. You made my day. I've been trying to find out how long a bean will last. You answered all the questions. Thanks so much for your info.
5 🌟 ✨️✨️✨️✨️
Beans will last indefinitely if stored in alcohol
Thank you, very informative video, that was very generous of you. I especially appreciate your scientific approach with coming up with the best possible extraction method. I just started my own extract, so thanks for your advice - greetings from France.
Oh that is great I love hearing from people all over the world. Once you try your own extract you will be hooked for life and will continue to do it. The flavor is incredible making your own. Thank you
make sure to subscribe to my channel to get the latest video. I have a vanilla sugar one coming out soon.
I am going to do a basic Q&A video on Vanilla extract is there any questions or information you would like to see on that video?
Awesome! :D Really enjoying all your videos, so far. And your beard looks great - such great reasonings behind it, too.
Thank you! your cookies look incredible what a talent and creativity.
@@ClementFamilyFarms Thanks so much, Shane! I try. :)
Very thorough! I appreciate all the info. Thank you for sharing.
Thank you
Thanks for the info. I've been making vanilla extract since 2010. Why is it always us big bearded guys, huh? I use a kilogram of beans (2.2 pounds) for an 8 liter batch. I use food grade buckets and use either 7 liters of 40% alcohol (rum, or brandy) to 1 liter of water, or 3 liters of 95% alcool to 5 liters of water which gives me that 35% required. This is an easy recipe for me as I can get the alcohol in 1.75 liter bottles, so that's 4 whole bottles. I used to split the beans at first, but just threw them in whole for one batch and I couldn't detect a difference. I swirl the buckets every week, but that's about it. I leave them there for 6 months. So, it takes a while, but I'm not in a rush, really. I'm just keeping up my inventory at this point.
I'll watch the rest of your videos later.
Are you factoring in the fluid displacement of the beans? Because, you aren’t getting a true 1500ml. per bottle once all those beans are in there.
Or did I miss something in your explanation?
You are the BEST!!! The beard looks awesome!!!
Thanks! 😃
Thank you for putting these videos together. I find them a huge help as I step into the world of vanilla. Quick question... I do not have access to a window with sun the way our house is situated. I did read though how another vanilla enthusiast was barely heating her extract in a Brod & Taylor proofer... which I also have. I’ve set my extract in this proofer at 70° - our house goes down into the low 60’s at night. May I have your opinion on keeping my extract at this constant temperature? I have split and scraped my beans and used the 70 proof coconut rum you suggested.
personally just leaving them on the counter at room temp I think would be better than constant one temp. This is why I think that! Anytime the temp changes even if it’s 10 degrees the molecules in the jar are expanding and contracting. This helps with extracting flavor out of the pods. I would not worry to much about the temp it’s just something extra you can do. You will still make a great extract it might take a little extra time to finish. My house temp will change 20 to 40 degrees on any given day so just leaving extracts on the counter is better than putting it in a cool dark place in my opinion.
@@ClementFamilyFarms Thank you Shane... I’m following your protocols more than anything else I read. I like the co-op, but holy cow are there a LOT of opinions! LOL
@@cntryrose1 I hear you about all the opinions! I think you'll find some variation and personal preference, from one DIY'er to another, as it's not really an "exact science". Many of us like to experiment from one batch to another, trying vodka vs rum, different varieties of beans, or how long to let it "develop" before deciding it's "done". As long as you follow the general method for handling the beans, and stick to the recommended ratio of beans to alcohol, it's hard to make a mistake. Have fun!
This is a great video Shane!!!! I watched it twice😊😊
I just started making vanilla, I was given a web site for using a Sous vede method. I had an immersion circulator so after I split the beans and filled my jars added the vodka I processed them at 146° for 3 hrs. And let them cool in the bath water to room temp. The extraction had already begun to develop a rich deep color and aroma. After a few days I decided to pull the beans and scrape the seeds and pulp and cut the bean. The seeds and bean pulp released easily were thick and black. I did this to all the beans and added all of it back to the jars. My extraction is so dark I can't even see through the liquid. It's only been less than a week. I opened a jar to let the alcohol breath and noticed that the beans were becoming lighter and the extract has a slightly thick texture. The aroma was rich and deep. I'll wait a few more weeks and see where this goes. I bought a sieve with a wider screen so seeds can pass through. I'm going to have to strain the bean pieces out of the final extract. Any suggestions or thoughs about my processing?
Why heat process?
Sounds to me like it would work really well. How did it turn out?
I love how detailed you are! Can you tell me your source for beans? They look beautiful and plump.
I really do shop around when it comes to vanilla beans. There is a a vanilla bean co op group on Facebook that has nice beans but you will have to wait awhile to get them. I do use Amazon it you have to watch the pricing. Each vender have different pricing for the same beans. I will post a link when I get back to my computer.
Thanks Shane. You have taken out a lot of the guess work out.
Thank you!
Your face lights up when talking vanilla. But it really lights up when talking about your daughter.
P.S. Thank you for all the good information in this video.
😊 thank you
I think if you do all the slicing first and then do all the scraping you may find it would go a little faster. Even though it might only take a couple seconds to switch tools on each bean, when you multiply those seconds over hundreds of beans the time could add up. Maybe you could even scrape 2 or 3 beans in one swipe.
For the video it was for demonstration! When I process my vanilla beans I assembly line it. First straightening them out and cutting off the ends. Once that is done I slice all of them in half then move on to scrapping the seeds out. It does save a lot of time plus I get my family to help sense I process 50 to 120 oz at a time.
Thank You. I Love* your method .
This is my first time. I ordered 2 half gallon Ball Jars/ wide mouth. For around $30.00 something dollars. I only have 2 oz. of Madagascar grade A Vanilla Beans. I got from. Co-op on FB.
Tomorrow I will go get the 2 bottles Captain Morgan’s.
For now I guess I’ll throw the beans . In 1,of the bottles of rum for now. Just so they don’t mold. Because the Co- op said they need to be put in Liquid ASAP . So I’ll order more 7 oz. beans and transfer everything to the Half gallon when the rest of the beans arrive. And add the rest of the second needed bottle of liquid.
Is this Ok???
So basically 2oz. Of Beans are going into 1 bottle rum.
I do have a seal a meal with the 2 wide / small. Mouth lid sealers. I need to order the plastic caps as well.
THANK YOU SO VERY MUCH👍
It depends on the size of your bottle of rum. Most standard sizes of alcohol is 750ml or 1500ml or 1.75L you need at least 3 oz of Vanilla beans per 750ml of alcohol to fall with in FDA standards. It also makes a good extract. Anything less makes a week extract and not very strong. As far as storing them you just need enough to cover them so there is no air exposure on the beans. I am excited for you and glad you enjoyed the video.
Thank you for our excellent video... I learned a lot from a colorful guy... I have never made Vanilla extract but I am going to give it a try. I think a few people I know will be getting some at Christmas this year.
Oh that is great! Once you start making your own you will never go back to store bought vanilla. Oh yeah when you first start making your own at least start with one quart. I only say that because everyone I know who starts 8oz or 16oz always say I should have made more it is so good. Good luck and happy extracting. Thank you and make sure to subscribe and follow my vanilla series as I am continuing to make more video to help others.
Thank you for this info. Where did you get the vacuum lid?
E bay has they but they are way out of line on prices because there is a shortage of them. I would send you a link to amazon but everyone is out of stock right now. The best thing to do is check amazon every couple of days and when you see it buy it because it will be gone before you blink.
Thank you for going deep into details.
I so appreciate you putting these videos together!
I do have a question: How often do you re-vacuum?
Thank you!
Check out my other videos part 2-3 and 4. The first couple of weeks I release the seal and then revacuum them every couple of days. Then I tapper off of that after about the 2nd week.
This was epic - enjoyed your thorough upload ... it was great - thanks so much
PS -
#ImmediateSubscription, #BellOn
In ending ... #CoolDad
Thank you so much for you kind words.
I am going to do a basic Q&A video on Vanilla extract is there any questions or information you would like to see on that video?
Thank you for the video and sharing your methods. What kind of beans do you use? (Indonesian? Madagascar? etc.) Do you mix your types of beans? Are they Grade A or B? Where do you purchase them? Thank you for your responses. Merry Christmas!
I use what ever I can get my hands on at the time. But usually it is Madagascar grade B depending on the prices. I shop around the internet. But that is risky and I have been burned before. There are a couple co-op groups on FB book that have really good vanilla.
Loved this video! Great job explaining everything. I don’t have a vacuum sealer and like that yours has a small footprint. Can you tell me what model FoodSaver it is please? Did it come with the Mason jar attachment or just the hose?
We got our Food Saver Vacuum sealer at a local Costco years ago and haven't been able find one like it again. I have been shopping around for a new in case this fails me. when looking for them just make sure the machine has the vacuum canister hose attachment. Sometimes they come with everything including the jar sealer. but as long as the machine has the hose hook ups you can buy the jar sealer attachment separately.
@@ClementFamilyFarms My old food saver finally bit the dust and I got mine from Costco also. If you wait they usually have a $50.00 off the price. At first I didn't think mine had the jar attachment but it does. It has the attachment that you place on those special bags. You have to unscrew the end to get to the jar attachment. I have both sized jar attachment that I have had for years with my original food saver. People could try the thrift stores, goodwill, etc. There's the possibility you could find them there. Thank you for this video.
I've been wanting to make vanilla for sometime now. Like most of us I went to TH-cam to see what info I could find. Your videos are a little long but have the best information out there. I bought 8 oz of beans to use in two one court jars. I have a butcher block cutting board that is about 3" off the table. It made it real easy to cut my beans put them on the edge and then used a razor and to split them was super fast. I did all 8 oz in about 10 minutes. I did not scrape the seeds out though just nipped the ends often split them. It is only been 2 weeks and my extract is looking awesome. I am using the vacuum seal method I already had one. Thank you for the videos I love them great information.
Thank you and I know my videos are long and I am working on that part. But I try to give all the information that is always asked to me so they are a little long sometimes. Yeah you don't have to scrap the seeds out they will come off on their own with all the shaking. I only do it to expose the inside of the pod a little faster and it roughs it up a little. You will be happy with no matter what and you will never buy vanilla in the stores again after this.
@@ClementFamilyFarmsit's amazing the detail you share AND answering so many questions which are already explained in your video or description!
Can you tell me what’s the volume or measurements of your test tubes? I can’t decide if they’re 10 or 15 ml. Also, did you make that test tube rack? I’ve found white and clear ones, but I’ve not found anything like that. Thanks for any guidance. And thanks for the amazing idea. I’m new to vanilla and it seems like there’s a lot of folklore and not much science. Also your idea of vacuum pressure is outstanding!
I have only split 25% of my beans, and not scraped them, because I want to use my beans again. I am also trying the "sous vide" process to begin with to help speed up the aging process.Sous vide is 135 degrees consistently for 4 days.
VERY EDUCATIONAL. THANK YOU SIR!!!!
Have you experimented with a pressure pot or 'Insta Pot' for extracting vanilla? I'm intrigued by the idea and other videos promote their use in addition to storing them for at least 6 weeks after subjecting them to pressure.
I don't recommend the insta pot or pressure canning methods because it introduces high heat. Alcohol and high heat are not good and can be dangerous not to mention anything over around 110 degrees you start killing off enzymes in the vanilla and this can alter your flavoring. I have seen many people fail using the insta pot but they don't talk about the failures. Sorry to say I don't see many people on TH-cam and Vanilla bean groups giving good advice. Most of these people have never made vanilla before, now they made their first batch and now making videos or making expert comments. Ok so heat will speed up the process for sure but the best way to so that is to heat up your jar in in a pot of hot water and don't let the jar get over 120 degrees. But don't be fooled by what people say about having extract in 6 weeks or having a finished extract 2-3 months. I have done a lot of testing with finished extract and different methods. The methods I am using today with the vacuum sealing is the absolute fastest way to get good finished extract with using common house hold equipment. Plus I put a lot of labor into it with shaking the jars every couple of days. They always test finished around the 3.5 month mark but I let them sit until the 4th month before bottling. There is no miracle method the getting a finished extract except time and labor.
Just realized the colour green & red in the end of video..👍
good explain vanilla extract.
great content. Your page is taking off. Good job.
Thank you I am working on it.
I like the beard! Anything for our kids! Oh and the vanilla explanation is great too 🤗
Just subscribed, excited to learn more. When you receive you package of vanilla beans how do you store them until you are ready to process? Do you leave them vacuum sealed in the bags they come in? You said start with dry beans, meaning dry straight out of the bag?
Yes right out of the bag. But I had this batch in storage so I needed them to drain a little bit. I have a storage video on my channel if you going to be storing them for any length of time. If you get them from a good supplier in a vacuum seal bag they should last you a month in that bag as long as you don't open it. But anything over that follow my video on storing them. Thank you
@@ClementFamilyFarms Thank you I will watch that video. I have enjoyed learning so much from your videos!!
I learned so much from your videos! So I order vaniilla beans from Vanilla Bean Kings, however I'm not ready to start the project at this time. Will you clarify for me what you're saying about storing the unused beans? Do I have to open the vacumn sealed bag that the beans came in, take them out and store them in the alcohol that I will use when I start my project? I had planned on keeping them in the vacumn sealed bag until such time that I have all supplies and time to start. The bag has a 'Best by date' date of 9/30/23. Thank you so much for your help.
HI! good question. For me it depends on how long your going to wait until to start your process. They should be just fine in the sealed bag for a few months. I would also put that bag in a jar and put a sealing lid on it just in case the bag loses its seal. if you have a vacuum jar sealer do that also and the vanilla will last a really long time. The one sure way to store them is to put them in a jar as tight as you can and cover them with a 70 proof or higher but not exceeding 100 proof alcohol. I typically would use the alcohol that I am going to use for extract to cover them so it doesn't change the flavor I am going for. Ok i hope that helps
@@ClementFamilyFarms Thank you so much for your reply. I think I'll go ahead and store them in the alcohol and let the get started extracting. Why waste the time while I wait?
New subscriber here🙋🏻♀️. I just ordered the Vanilla brand using your code. Hope it helps!! Thank you for sharing😃
I am a stay at home dad Yes every penny helps. Thank you.
Hi Shane, I finally found your video on types of alcohol to use. I found your post on the co-op site and was interested in what type alcohol to use. I'm very new at this and haven't even gotten my order yet but I'm excited to get started. I have my bottles, my sharp knife and now all I need now are the beans. I can't wait to start slitting the beans and scraping caviar. If the timing is right, I should have some almost ready for gifts at Christmas this year. Thank you for sharing your video!
Oh that's great you not be disappointed. Good luck
Hi! Great video and wonderful food for thought! Question and maybe I missed it, but what do you do with the seeds that you scrape off at the beginning? I’m thinking I’m going to try a jar this way and see how it works for me.
I put everything in the jars seeds and all.
Newbie here - I love the vacuum method you show! I only have a hand-held version. Does this work just as well? Thanks for your videos!
Any of the jar vacuum sealers work well.
When your beans come , do you put your beans in vodka until your ready to make your vanilla?. If you make your vanilla right away, do you do anything to the beans after they leave the packaging ?.
If I am going to use my beans with in 4-5 months I leave them in their package and put them on jar with lid. Good companies send their vanilla beans in a vacuum sealed package and there is a use by date on them. If am not going to use them with in 6 months I pack them in a jar and put just enough alcohol to coat and cover them. When I go to use the vanilla beans I use the alcohol from that jar divide it up over how many batches I made with those vanilla beans.
What do you use for a scale there r so many on Amazon don’t know what to buy I love your videos so much information in each an ever one
I've had an OXO Good grips for a long time. Accurate, reliable, good customer service.
I use amazon and look at the ratings and read the reviews but I look at the bad reviews and see what they are complaining about. The 4.5 or higher ratings with over a 1k reviews are usually pretty good.
@@springbankscrapper what size there is 11 lb or 5 lb lots of different sizes
@@ClementFamilyFarms thanks you
@@carleenlordemann5056 I use the 11 lb
This is such a great video, and I really wish I had seen it a week ago. If you don’t mind, I would like to ask your input on something. I started the old style extraction process on some beans just this week in three 8.5 oz bottles. The bean types were from Madagascar (1 oz), Mexico (1oz) and Ecuador (doubled - 2oz). I used 50/50 Everclear and Distilled Water for each. Do you think it would be ok to combine all of them together in a quart size jar and vacuum it per your instructions? Is my alcohol choice ok?
Alcohol choice is totally up to you. I just don't like EC when there are so many other on the shelf alcohols I don't have to dilute. Plus I try to stay in the 70 proof range. You can mix the bean and put them in one jar and use the vacuum seal method that will not hurt anything. Here is what I recommend for your first time out. If you haven't cut and split the beans I would go back and do that. But leave the jars the way they are. This way you can test the difference in the beans and see if you want to buy those ones again. In the meantime while those ones are extracting go buy some more Madagascar Grade A beans and either try New Amsterdam vodka or Captain Morgan white rum or my favorite the Captain Morgan 70 proof coconut rum and start a new batch using the vacuum seal method. You will be making home made extract the rest of your life. I know the Madagascar's are on sale right now at Vanilla Bean Kings through the Co-op pricing section. Use my link in the description to get you there. I also have a coupon code you can use for all the regular priced items and get 10% off. Check out my latest vanilla video back to basics 20 q&a also. The cover photo are the beans they are selling right now.
@@ClementFamilyFarms thank you for responding! I’ve been watching your videos for the last two days and really like everything you are doing with making vanilla extract and sugar. I will take your advice and purchase more beans for the vacuum method. That’s the only thing that will help me get through the wait time on the other beans! Thanks again for your help! 😊
Hi, I am new the the vanilla extracting process and have watched several videos of the process and find yours are the most informative. Since I am just beginning this journey, I was wondering if you could recommend a inexpensive vacuum to start with? Looking on Amazon there are so many to choose from and so many conflicting reviews for each one. Thanks for helping us all!
This is the unit I use and we love it. Not only for the jar vacuum sealing but for bag sealing our food so we can buy bulk and cheaper then freeze. Also great for dry storing in bags or canning jars. I know you said inexpensive but this unit is worth it and it is a investment for your home kitchen and not just for Vanilla. Most of the time Amazon is usually the cheapest place to buy them and this is a good price. The price is down like $40 than normal as I am looking at the price trends on it now. But I suspect with all whats going in the world this price will jump up to around $300 in the next 2-3 weeks. The only other place that has good prices on them is Costco but it is a hit and miss if they have this unit and with the jar attachments. A lot of the lower priced models don't have the canister option and no hose port to hook up. Just something to think about when your looking. I have 3 of these units, one I bought and the others I got from friends who had them and don't use them anymore. Or garage sales also. Ok I hope this helps click on this link. amzn.to/3HZ5m7w
what kind of bean do you use with your coconut rum? sorry if I missed it and thank you for answering
I use Madagascar grade A vanilla beans. The price is about the same as the grade B now so I always buy the grade A's. I have been buying from VBK the last 5 years or so and had very good luck with them. I am a affiliate of them now because I like their products and good customer service. The did give me a coupon code for 10% off all regular priced items for all my followers. use the code CLEMENTFARMS at check out for your 10% off . Here is the link to there site.
www.vanillabeankings.com/?ref=clementfarms
They do have regular sales also at least once a month or so.
@@ClementFamilyFarms Thank you
Can you please tell me about how many beans it took for 9 ounces? I am ordering some and need to know how much to make one half gallon jar. I am making this just for me and that will last me a long time. Thanks 😊
Love your videos on vanilla! Looking forward to more how to vids!!!
Awesome, thank you!
So could you place black cardboard at the window which will reduce sunlight but not heat. Therefore keeping the dark colour. I like your thinking processes.
Yes you could but it will not get as warm and have the same action. I wish I had that sample i did a few years ago to compare the colors.
I Love your info on vanilla beans extract. I was wondering why I have small bubbles in my homemade vanilla bean extract? It's only 2 weeks in my process.
Thanks!
There is air trapped in the pods and as the fiber expand it releases the air. If you use the vacuum seal method it releases all of it at once and you will be surprised on how much air comes out of a vanilla bean pod.
@@ClementFamilyFarms thank you so much! Yes I'm vacuum sealing my jars.
I re-sealed them and the bubbles are gone. Perhaps they didn't have a good seal. My extract is really black already only after 2 weeks! I love your technique!
Thank you!
I like your method of vacuuming your containers. Maybe I am a little slow. If you use 190 proof gain alcohol, you have 5% water. You could use twice as much gain alcohol, and get a faster extraction. Then you could evaporate half. Without doing the math your water percentage would be a little over 10%. You can then use a combination of gain alcohol, and the one you like, evaporating the amount of alcohol necessary to reach FDA standards. I fact you could evaporate the majority of alcohol pff and add what ever you want to get desired percentage of alcohol. You might want an evaporation system the captures your alcohol. I also wonder, if alternating a week of vacuum, and a week at atmosphere would be more like wringing the vanilla out. The repeated contraction and release might prove interesting results.
using higher proof over 110 actually will cause the opposite effect on the beans to were it will even dry out the vanilla beans and not release the flavor. If you use the vacuum seal method the time frame is the same and will not get any faster with the higher proof. I have other videos part 2-3and 4 on my process show I also alternate my vacuum seal to atmosphere every so many days. Using 70 proof in the FDA minimum proof for keeping your vanilla shelf stable. If you go any lower you run the risk of unwanted bacteria and spoiling your extract. Doing all those extra steps with evaporation with out the proper equipment could be bad and really not necessary.
I don't know what the cap is called you used to vacuum seal the jar. Do you have a link to some of them on amazon to let me know what type of product it is I need? Then I can research them all and decide which one I will get. I was also wondering where you got the white lids too. Thanks.
Here is the link to the white lids. amzn.to/3ezXApK
The jar sealers are not available right now anywhere.
@@ClementFamilyFarms OK, thank you so much for the link. I do appreciate it. Bummer about the jar sealers, but it makes sense after the shutdowns everyone wanted to can.
Agree its fine to put by window. People so infused oils & you need the sun. People so infused vanilla oil. Im guessing someone (if you had a grow light) you could put under that.
I noticed that you were using Captain Morgan this time. I had been trying to find the new Amsterdam that you had talked about on the first video that I watched. Have you changed what you use because it has a better taste or not a strong bite to it as you had mentioned in your previous video? The new Amsterdam had a smoother taste? Not that people drink it I think people probably are using it to cook with that’s what I’m making for
I have always use both Capetian Morgan coconut rum and the New Amsterdam because they both taste great making vanilla and the bite is far less with these 2 also. But I had just release a new video with a blind taste testing and it kinda changed my mind on what vodka I would use. I will always stay with the CM coconut rum for all main extracts but when it comes to using Vodka and doing larger batches the blind tasting changed my mind to start using the Costco French Vodka. I was impressed with it and it was supper cheap compared to the others.
@@ClementFamilyFarms This makes me happy as I have been using the Costco French Vodka. I tried EC/DW mixture, but I didn't care for it as much.
You should put the vanilla in dark jars. I put mine in the amber colored canning jars.
This is really a personal preference. Some people say it ruins the vanilla if the light hits it. I have done some testing and have not found it effects my vanilla flavoring. I use to use the amber bottles back when I first started. After testing for a couple years I only use the clear bottles to make it and for my personal bottles now.
Interesting, I've heard that elsewhere. However because I thought vanilla was supposed to be extracted in the dark, I have wondered about simply putting clear bottles in a cupboard - thinking of choosing clear bottles so I can see the alcohol change colour as the vanilla leaches out and mixes with or absorbs the alcohol or is saturated. Considering and learning!
I saw your video using marbles. What kind do you recommend and how to sterilize them. Thank you for great info.
Yeah if your going to use marbles only use the glass marbles. They are food safe. You can wash they with bleach to sanitize them or I use Star Sans and I think there is a link in the description of part 3 or 4 video of my vanilla process videos. The only draw back for using marbles is you cant shake the bottles with them in it if your using glass bottles.
Love your vanilla extracting video. Where can I purchase a tester?
That's exactly why I bought my big jars.
Can you use honey from your hives anf incorporate it into your extract?
Just starting to make vanilla after so many years of using commercial vanilla and am looking forward to it. When baking should we use less as someone said it is so much stronger? Thank you for your frankness and your years of experience with making vailla extract, you can't find that type of experience on 3 min videos. Do you find the coconut changes the flavor or over power the vanilla flavor? Thanks again for your sharing you experience.
When making a good strong vanilla you can use less vanilla and have it come out the same. But what usually happens it is so good you use twice as much if not more. Coconut rum is my go too for making extracts. Coconut is one of the flavors that is a gut flavor and doesn’t over powering the extract. In fact after about 6 weeks the coconut flavor goes away and leaves a little sweetness behind and this enhances the vanilla flavor.
You split the beans, scrape the caviar, flatten the pod halves, and everything goes in the jar. Does the vanilla flavor come from the stuff inside the pods or more from the actual pods?
The pods hold 99.9% of the flavoring. There is some flavoring in the fluid like or oil substance around the seeds but its not much compared to the pods.
I have fermenting lids and a hand vac from a kit. How long do you keep your extract under pressure? Also does the coconut flavor stay in the vanilla and alter the flavor?thanks for such great videos😊
I leave the jars under a vacuum the until the vanilla extract is finished. Every batch is a little different each time with the coconut flavoring. Last years batch the coconut went away after 6 weeks. This years batch you cant taste the coconut until the very end and then it very light. If you didn't know there was coconut you couldn't tell. The coconut rum leaves a little sweetness the extract enhancing the vanilla flavoring.
@@ClementFamilyFarms thanks. Ps I’m getting great ideas from your videos😊 Gonna make candied lemon peels soon. Thanks
For what beans cost, why wouldn't you do all the steps that you go trough? Go the extra steps, to get fantastic product. Great video.
Some people only believe or only told vanilla can be made only one way and you can only get good vanilla in 12 months. If I can figure out away to make good product or better products with a little extra work up front in shorter time I will figure it out. This method is some of the best vanilla batches I have made over the years.
Clement's Family Farms I'm excited to try it.
@@ClementFamilyFarms have you tried using sous vide? I hear people are getting results in about 8hrs instead of months! I'd really love to hear your opinion on the comparison of taste as you're so experienced with the traditional method!
@@HannahWalters I can imagine getting a full extract in 8 hours. I never used the sous vide method my self and never tasted it. I would think if they are getting a full extract in 8 or even 24 hrs everyone would be doing it. I do know people who use it and let them sit for months afterwards and get good extract. But they are still letting them sit. I can see this method shortening the time frame for sure.
How do you dry out your vanilla beans and how long does it take for the beans from Vanilla Bean King
I may a missed a little at the beginning of your vid, which is why I ask.
I only dry vanilla that have been used for making extract. This way I know I got the most out of them. But I use a dehydrator and it only takes about 12-24 hours at the most. If you don't have one you can use you oven. What I would do is place vanilla beans on a cookie sheet spreading them out. Start your oven at 350 degree and let it come up to temp. Once it does that shut the oven off and place the beans in the oven. Turn your oven light on and let them sit in the oven over night with just the light on and not the oven. after sitting over night check the beans and move them around a little bit. If not dried completely leave the light on and open the door, place a towel over the oven door and then close the door on the towel. This will keep the door cracked and allow the moister to escape. Keep in oven until dry.
@@ClementFamilyFarms Thank you. I don't turn on my oven. I am going through the change at this point in time (have a tiny apartment and kitchen). I prefer an air fryer if that is possible.
Shane I've gotten motivated to make vanilla extract. I ordered 40 Madagascar grade A beans and purchased 16oz. ball screw top jars. Do you think in making 4 jars, would 10 split beans in each jar be enough to make good extract ? I plan to let it "age" for at least 12 months and probably 18 months. I have seen the one fold method and many people use different methods, and different amounts of beans of which I have seen as little a 2 or 3 beans used ??? and then some explain it will be ready as soon as 3 months. Very confusing for sure, but I tend to think more is better regarding the beans and letting it age longer will produce a better result.
Extract is made by the weight of the vanilla beans because vanilla bean very in size and weight. To get a standard single fold extract you need 1 ounce by weight of vanilla beans to 8 fluid ounces of alcohol 70 - 100 proof. Always go by the weight of the beans and not the number of beans. People saying by the number of beans don't know what a true extract is. They are only making flavored alcohol.
@@ClementFamilyFarms I will follow your advice and go by weight and not number of beans. I have 4 oz. now, so I will order 4 more ounces to complete by batch for 4 16oz. jars. Thanks for the info
I know youve done this forever, truly Greatful! But? Why dont you slice the bean top to bottom- instead of splitting iit sideways? I'd cut my fingers every time like that?
Following all your videos. Question, what percentage mark up on the extract? and sugar?
Hi Laura
Check out my video Vanilla Extract Back to Basics top 20 Q&A. Around the 1:14 minute mark Question 20 is how I break things down the best way I know. I don't sell to the public only to local friends and family and I keep my price on the lower side of the spectrum. This keeps them coming back for more plus they tend to buy more of my other homemade items as we make them. So it all balances out in the end for us. Dont ever short your self when pricing things out to sell. Yeah go check out that video and it should give you a good idea on pricing. Thank you for the kind words. Make sure to subscribe and follow my vanilla series as I am continuing to make more video to help others.
Phenomenal tutorial! Thank you so much for being so specific in your explanations; not having to guess is a blessing.
Thank you for this Video.
My pleasure! Thank you
Aha! I get the taco fold comparison!
Yes the taco fold is the reason for the way I split them. Plus you get a better fluid to surface contact.
Can you tell me what you do with the beans you pulled out of the pods?
Kate
All the seeds go in the jars for extraction. I can check out video 4 to see what i do with them when I am done.
Thank you Shane! First timer here. Can’t wait 😂. You are a role model as a great Dad. Is there anything more important? Well done sir
Could I ask where you where you source your vanilla beans? Forgive me if you've already mentioned it somewhere else. Thanks.
Check out in description I have a link to were i buy my vanilla beans. I also have a 10% off coupon code you can use.
@@ClementFamilyFarms Thanks so much.
The standard for standardizing the standards is a standard that really standardized how the standardization of standards became as standardized as they currently are 🤨
Thank you for the video!
Why is the inside of your beens so slimy? Never seen it before 🤔
Is it a quality indicator?
And I will do my own extract today. Using more beens per liquid thanks to your video.
All the best to you and your family
That isn't slimey, that's the vanilla goodness!