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[timferius]

Spoiler: Industrial-strength vanilla extract, ETA 14 days to maximum potency (click to show/hide)

That's almost a quarter pound of extraction grade beans. The importer recommends that many beans for three liters of Vodka. I'm soaking them in only .75 litres of pre-flavored alcohol. This is going to be some very real shit when it's done.

Holy shit son! That vanillas going to face punch you with vanilla. I've made vanilla before with the regular amount and IT was pretty potent...

[Blargityblarg]

Are you sure it's not gonna hit solubility limits? Y'might consider a second steeping in some fresh liquor after you're done with that lot.

[Osmosis Jones]

Are you sure it's not gonna hit solubility limits? Y'might consider a second steeping in some fresh liquor after you're done with that lot.

Solubility of vanillin in water is 10 g/L, in ethanol is 50 g/L. While vodka is neither pure water, nor pure ethanol, I'd hazard it's capacity for solvation is somewhere on that order.

A quarter pound of beans is ~113g.

Vanillin content by weight tops out at 2.45%, but is probably around 2%, given you're using extract quality beans.

Long story short, he's probably not even hitting 1/4 of the solubility limit, and possibly not even 1/10th.

[Execute/Dumbo.exe]

In that case he should get another batch of beans and soak those in the same vodka.
Soon it shall all be vanilla.

[Helgoland]

Still he'd probably get some rather strongly vanilla-flavored liquor from a second soak.

Also, one can make vanilla sugar at home by storing normal sugar together with used-up vanilla beans.

[Osmosis Jones]

In that case he should get another batch of beans and soak those in the same vodka.
Soon it shall all be vanilla.

Sure, though he may have trouble keeping stuff in the vodka versus the beans; solubility limit is purely for the limit of vanillin to solvent, it doesn't consider the competition between the vanillin sticking to the bean husks and the solvent. At lower concentrations, it will favour the ethanol heavily, but I wouldn't be surprised that as the shear amount of bean mass increases, you start losing some vanillin to the delivery mechanism.

No, if he wants super-vanillin, he's gonna need to distill

[Flying Dice]

In that case he should get another batch of beans and soak those in the same vodka.
Soon it shall all be vanilla.

>Woodford Reserve
>vodka

ಠ_ಠ

(apologies)

[Execute/Dumbo.exe]

Well Ace called it pre-flavoured alcohol! Blame him!

[penguinofhonor]

.

[Flying Dice]

Off wiv' 'is 'ead!

[acetech09]

Yeah, my plan is to keep it rolling by adding more bourbon whenever I use some. It'll be the eternal fountain of vanillay-bourbony goodness.

[timferius]

I have never heard of anyone making vanilla extract out of bourbon, interesting.

[acetech09]

I have never heard of anyone making vanilla extract out of bourbon, interesting.

Well, to be fair, it's 'Vanilla-Bourbon' extract, not always useful in standard places for using vanilla extract. I initially thought about Vodka, but it felt lackluster from a flavor standpoint. I find that the flavors of bourbon and vanilla pair well together, so might as well go all-in.

[Akura]

I think I remember hearing bourbon being used in conjunction with vanilla extract before. I don't remember when or in what context.

I looked at a recipe for momos becuse the word was mentioned earlier. Too bad I don't have a steamer. I probably have stuff that can be used as such, though.

[acetech09]

Insulting bourbon is a capital offense in this thread.

I accidentally clicked on your profile and your defense of bourbon made much more sense now.

Outside of the south, it's unfortunately not very popular. I literally do not know a single other bourbon-lover in my state. Most of them don't like it.

Which is a shame.