In my business(chocolate), I work with all kinds of vanilla beans daily, mostly Tahitian and Madagascar. In making our extract, I find it is best to open the container occasionally to release some of the alcohol. This reduces the alcohol intensity and flavor from the extract through evaporation. Once in a while, after a noticeable amount of evaporation, I top off the container with a good quality vodka. Our vanilla extract has no alcohol smell and the vanilla aroma fills the room whenever my gf opens the jar and uses it in her baking.
Personally, I don't use vanilla extract, or any extracts, in any of my products, only whole bean vanilla. I find the flavor profile of the extract has a sheer and sudden dropoff from the alcohol. Using whole bean vanilla creates a floral aroma in your sinuses and a flavor on your palate that enhances a very balanced flavor transition from one layered flavor to the next.
Have you ever tried using vanilla beans that have naturally opened on the plant before they are dried?
All great advice for a first time vanilla extract maker. I had the thought as I was reading through this thread and the ups and downs I felt waiting to use the extract and smelling how it changed with time. I was a little disappointed on the first baking use at 36 days, then a month later, wow, it smelled beyond phenomenal. Now I want to bake with it again but I think waiting another month will give an even better result. Kind of reminds me of smoking a brisket; just prep everything and let it do its thing. Its done when its done!
