jrn Posted December 2, 2012 Share Posted December 2, 2012 I started a batch back in July and have been shaking it several times weekly. It isn't very dark nor does it smell as good as the real vanilla that I got from the store. (it's from Mexico, the label is in Spanish) I had 2 1Liter bottles of vodka and put 8 beans in each. Did I goof somehow? do I just need to be more patient? is it going to get darker with time? how much time? Christmas is just around the corner and I'm freaking out. Quote Link to comment Share on other sites More sharing options...
Wabi Sabi Posted December 2, 2012 Share Posted December 2, 2012 Two questions: are you planning on rebottling it into smaller containers for gifting and do you have more vanilla beans? Quote Link to comment Share on other sites More sharing options...
jrn Posted December 2, 2012 Author Share Posted December 2, 2012 Two questions: are you planning on rebottling it into smaller containers for gifting and do you have more vanilla beans? Yes, I planned to put it in smaller containers, and I do not have more vanilla beans. I should have time to order more though, although I really need to keep the cost down. Quote Link to comment Share on other sites More sharing options...
Wabi Sabi Posted December 2, 2012 Share Posted December 2, 2012 OK. I made vanilla a couple years ago and found that it really needed to age for much longer than all of the online tutorials suggest. I also think that it needs more beans than most people indicate. When I had similar issues here's what worked for me: rebottle it into new containers and equally distribute the used beans into the smaller bottles so that it can continue to infuse. Then, depending upon the size of your bottles, add 1/2-1 new vanilla bean (split open, of course) into them. Put on the label "Best after ___________" and choose a date several months from now. I have a few bottles of vanilla that I made like this three years ago still leftover and it is AMAZING. It really just needs to age, age, age. I bought vanilla beans in bulk and still have at least 100 of them! If you're comfortable PMing me your contact info I'd be happy to stick a Ziplock baggie of them into the mail for you. I have so many that I've just been giving them away to anyone I know who wants vanilla beans, LOL! Quote Link to comment Share on other sites More sharing options...
jrn Posted December 2, 2012 Author Share Posted December 2, 2012 :001_wub: Thank you soooooooooo much for the info and the offer! I'll pm you. Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted December 2, 2012 Share Posted December 2, 2012 I agree it takes longer than the online tutorials say. I set mine down a few days after Christmas last year and it is good now. Quote Link to comment Share on other sites More sharing options...
Happy Posted December 3, 2012 Share Posted December 3, 2012 I made two batches with vodka and agree...more aging. However the batch I made with white rum looks, smells, and tastes amazing. Rich and warm. From now on, I'm using rum as a base. Quote Link to comment Share on other sites More sharing options...
Oakblossoms Posted December 3, 2012 Share Posted December 3, 2012 So, that is where all the rum has gone. Quote Link to comment Share on other sites More sharing options...
nukeswife Posted December 3, 2012 Share Posted December 3, 2012 I've never made vanilla, is it really worth it, and how do you do it? Quote Link to comment Share on other sites More sharing options...
Paintedlady Posted December 3, 2012 Share Posted December 3, 2012 I like to use about 10 beans per 750 ml bottle and let it soak for about 6 months if possible. I've always used regular vodka, but I just bought some bakery flavored vodka (iced cake, whipped cream, fluffed marshmallow, & kissed caramel. I like to experiment a bit and try different combinations. I'm sure what you have is fine, but if in doubt add another (cut up) bean or 2 into each bottle. Quote Link to comment Share on other sites More sharing options...
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