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👍🙏
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.
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]
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,
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....
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!
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! 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!!!
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.
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.
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 🌟 ✨️✨️✨️✨️
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, 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
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 UA-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 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.
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.
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.
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 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.
I've been wanting to make vanilla for sometime now. Like most of us I went to UA-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.
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.
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.
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.
Thank you!! Learnedclots on two of you videos. Answered many questions I had. Only doing this because imsick of paying high prices for my nielson- Massey vanilla. On 2 1/2 mos in first batch almost black! Very happy how it's advanced. Not worry about time, 1/2 my beans I split 1/2 I didn't, so I'm cool . Thanks again!
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.
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 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!
Oh gosh! You answered my wondering thoughts right quickly about how most knife the bean in half, scrape caviar then dunk in alcohol. Love it how you used the word taco to describe the natural tendency of beans to close cuz that natural fold hasn’t been cut. Genius
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!
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?
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.
Shane , I have a deep respect for you and your process! I watch others and they really don’t make sense as your process does-or rather your process !! Thank you! 👍🏻🫶❣️ your information is more calculated. 1oz of V-beans to 8oz of 70proof of alcohol ! And put in the sun- 🌞- and shake it baby😁 Recipe =“FD standers! “ 3oz of V-beans to 750ml of alcohol . Does that sound right?
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.
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.
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.
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.
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.
I personally stay away from the high proof alcohols. 70-80 proof is around where I stay. if i cant find the coconut rum 70-80 proof then i look at the captain Morgan white rum or new Amsterdam vodka. The whole reason I started making my own extract was to try to cut down the alcohol bite and get more vanilla flavoring. The higher the proof the hard it will be to take that bite out.
if youi use everclear youi dilute it with distilled water depending on your strentgh of EC... YOu sweet spot is 80Proof.... And everclear is better because there is no taste ..
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
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.
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!
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?
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 UA-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.
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.
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.
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 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!
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 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! 😊
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.
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!
So, being that the alcohol has soaked up into the beans, meaning that you can no longer weigh the beans precisely, how do you know how much to put into each jar, in order to keep it in the standards?
In this first video I did I had weighed the vanilla beans to get a average on how many vanilla per once prior to soaking them. Then when I went to make the extract I just counted out the vanilla beans and added one extra for good measure. This was unusual for me to store them like that prior to making extract but it was the first time in 19 years I was going on vacation and then I got back had surgery so I knew it was going to be like 6 months before getting to them.
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 😊
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👍🙏
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.
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.
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.
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,
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.
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.
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?
Thanks for taking your time and doing this. Very informative....Love the Father Daughter hair dye bond! Very nice 👌🏾🙌🏾
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.
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!
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.
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! 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.
I really enjoyed watching this series of episodes. Super informative. Thanks for sharing what you've learned!!
Glad you enjoyed it!
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 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.
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. :)
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.
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!!!
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.
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.
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
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 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
You are the BEST!!! The beard looks awesome!!!
Thanks! 😃
This is a great video Shane!!!! I watched it twice😊😊
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
Very thorough! I appreciate all the info. Thank you for sharing.
Thank you
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?
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 UA-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.
Thanks Shane. You have taken out a lot of the guess work out.
Thank you!
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.
VERY EDUCATIONAL. THANK YOU SIR!!!!
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.
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?
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.
Thank you for going deep into details.
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 like the beard! Anything for our kids! Oh and the vanilla explanation is great too 🤗
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.
Phenomenal tutorial! Thank you so much for being so specific in your explanations; not having to guess is a blessing.
great content. Your page is taking off. Good job.
Thank you I am working on it.
I've been wanting to make vanilla for sometime now. Like most of us I went to UA-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!
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.
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.
Just realized the colour green & red in the end of video..👍
good explain vanilla extract.
That's exactly why I bought my big jars.
Love your videos on vanilla! Looking forward to more how to vids!!!
Awesome, thank you!
Gosh yes. I love half gallon mason jars for food storage, sprouting and now, simple vanilla extraction
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.
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.
You seem like a great dad!
Thank you I try my best.
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.
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.
Thank you!! Learnedclots on two of you videos. Answered many questions I had. Only doing this because imsick of paying high prices for my nielson- Massey vanilla. On 2 1/2 mos in first batch almost black! Very happy how it's advanced. Not worry about time, 1/2 my beans I split 1/2 I didn't, so I'm cool . Thanks again!
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?
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.
Thank you for this Video.
My pleasure! Thank you
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 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!
Oh gosh! You answered my wondering thoughts right quickly about how most knife the bean in half, scrape caviar then dunk in alcohol. Love it how you used the word taco to describe the natural tendency of beans to close cuz that natural fold hasn’t been cut. Genius
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!
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?
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.
Shane , I have a deep respect for you and your process! I watch others and they really don’t make sense as your process does-or rather your process !! Thank you! 👍🏻🫶❣️ your information is more calculated. 1oz of V-beans to 8oz of 70proof of alcohol ! And put in the sun- 🌞- and shake it baby😁
Recipe =“FD standers! “
3oz of V-beans to 750ml of alcohol .
Does that sound right?
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
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.
I love science this was a great video❤
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.
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.
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.
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.
I didn't notice what hebdid with the seeds and scrapping from inside the seeds.
I put everything in the bottles seeds and all.
I love watching your videos. I cannot find the Captain Morgan Coconut Rum, sad. But I can find Everclear lol I guess I got to cut that bad boy.
I personally stay away from the high proof alcohols. 70-80 proof is around where I stay. if i cant find the coconut rum 70-80 proof then i look at the captain Morgan white rum or new Amsterdam vodka. The whole reason I started making my own extract was to try to cut down the alcohol bite and get more vanilla flavoring. The higher the proof the hard it will be to take that bite out.
@@ClementFamilyFarms perfect advice. Thank you!
if youi use everclear youi dilute it with distilled water depending on your strentgh of EC... YOu sweet spot is 80Proof.... And everclear is better because there is no taste ..
A truly brilliant video once again. Thanks a lot for making it.
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!!
Love the colors
Thank you!
My only concern is the medal lid used, I would use a tattle lid instead....
I use the metal lids but all mine have the underside coated. So there is no metal to fluid contact.
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.
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
So I still have questions for safe distillation.
You are a scientist. Thank you
Thanks for sharing!!!!
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?
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 UA-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.
Any trials with a pressure cooker? Very grateful to have your videos, good info is hard to find.
Yes its not recommended and not safe to use alcohol in a pressure cooker. This also doesn't help speed up the process.
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
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.
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 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!
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.
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! 😊
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.
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!
So, being that the alcohol has soaked up into the beans, meaning that you can no longer weigh the beans precisely, how do you know how much to put into each jar, in order to keep it in the standards?
In this first video I did I had weighed the vanilla beans to get a average on how many vanilla per once prior to soaking them. Then when I went to make the extract I just counted out the vanilla beans and added one extra for good measure. This was unusual for me to store them like that prior to making extract but it was the first time in 19 years I was going on vacation and then I got back had surgery so I knew it was going to be like 6 months before getting to them.
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 😊