Question 1

How long should I let my homemade vanilla extract steep?

Accepted Answer

You can start using your vanilla extract after about 6–8 weeks, but for the richest flavor, let it infuse for 6–12 months. The longer it steeps, the deeper and more complex the vanilla flavor becomes.

Question 2

What’s the best alcohol to use for vanilla extract?

Accepted Answer

Any 70-proof alcohol works beautifully. Vodka creates a clean, classic flavor, while spiced rum or bourbon adds warmth and depth. For a fun twist, try coconut rum, chocolate bourbon, or even peach bourbon — they make baked goods taste extra cozy.

Question 3

How many vanilla beans do I need per cup of alcohol?

Accepted Answer

Use about 1 ounce of beans for every 8 ounces (1 cup) of alcohol. This ratio gives your extract a bold, full-bodied flavor and meets the standard for pure vanilla extract.

Question 4

Can I reuse the vanilla beans?

Accepted Answer

Yes! Once your extract is done, you can reuse the beans for another batch, or pop them into a jar of sugar to make your own vanilla sugar. It’s a lovely way to stretch your ingredients.

Question 5

What type of vanilla beans work best?

Accepted Answer

Grade B Madagascar beans are my go-to for extracts — they’re rich, oily, and perfect for infusing. Tahitian beans bring a soft, floral note, while Mexican beans give a deeper, almost spicy aroma.

Question 6

How should I store homemade vanilla extract?

Accepted Answer

Keep your bottle in a cool, dark place like a pantry or cupboard. Shake it every few weeks, especially during the first month, to help the flavors blend evenly. Properly stored, your extract will last for years.

Question 7

Can I make vanilla extract without alcohol?

Accepted Answer

Yes, use food-grade glycerin for a non-alcoholic version, though it has a milder flavor and shorter shelf life.

Question 8

Why is my vanilla extract cloudy or light in color?

Accepted Answer

Cloudiness usually means fine vanilla seeds have settled; light color just means it needs more time to steep — it darkens naturally as it matures.

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