Comments on: I Need Some Vodka

By: Alli

Alli — Tue, 20 Feb 2018 19:12:08 +0000

Haha!! This made me laugh out loud. I'm so glad I'm not the only one, Stephanie! I ended up begging a friend to go with me, I'll link the post here! The vanilla turned out great and I got her recommendation on a decent red and white wine while we were there. I keep meaning to go back so I can make more vanilla but I haven't made it, it's just such a pain and dragging kids in there is worse than taking them to Hobby Lobby - things that break AND that are full of liquid. HA!
https://longbournfarm.com/make-vanilla-extract/

By: Stephanie

Stephanie — Tue, 20 Feb 2018 16:26:34 +0000

I relate to every word of this post, and it feels good to know there's someone else who UNDERSTANDS. It was like reading my own mental commentary! I've even shied away from cooking with alcohols becuase I am so clueless. What KIND of red wine do I need? Why are there so many different ones? Why doesn't 80 proof mean an 80% alcohol level? Why is this one more expensive? I just feel full on uncomfortable walking down this aisle, get me outta here! I hope you figure out which fermented potato water to use, and find a non shot glass measurment. Please post your creations and recipes! I would love to try them (:

By: Alli

Alli — Fri, 08 Apr 2016 15:57:11 +0000

In reply to Jenny H. GREAT info!!!! Thank you! I'll keep you posted on the mint and anything else I make. Thanks!

By: Jenny H

Jenny H — Fri, 08 Apr 2016 15:54:08 +0000

I make vanilla extract all the time. You want something around 80proof and whatever is cheapest. You don't need it to be really nice since you are flavoring it with vanilla beans and only use a bit in each recipe anyway. I've made it using cheap vodka and expensive vodka, nice rum and nice bourbon. I won't make bourbon again as I don't like the flavor of bourbon so it really didn't add anything to my records that I liked. I do like to have some with rum (I use Appleton) because rum adds a nice sweetness that is a fun way to change things up. But when I want the pure flavor of my Madagascar, Ugandan or Tahitian vanilla beans to shine is cheap vodka for me. I like to use 2oz per bean and let it sit (shaken every couple days) for at least 2-3 months before I use any but it truly does get better with age. I have never made mint extract or any other extract so I'm not sure if are any tricks of the trade for those ones. Have fun.

By: Alli

Alli — Thu, 07 Apr 2016 20:00:31 +0000

In reply to Christie. Yes! Thank you Christie!! So much good information. I will definitely be posting an update when I make it. I have seen the rum and bourbon mentioned as well, I think those would be a good follow up experiment so I could do some comparisons on flavor. Making ice cream would probably be the best medium to test these in, I'll invite you to the comparison party! :)

By: Christie

Christie — Thu, 07 Apr 2016 19:00:35 +0000

This post brought some amusement to my life in the midst of the statistics lecture I'm sitting in.
I would recommend finding the most flavor neutral vodka [ (most domestic bottles will meet this requirement provided you aren't going to a craft distillery).
Don't spend a lot of money!-cheaper vodka will work just fine. Most vodka is 70 proof to 80 proof (35%-40% alcohol content). Be sure you don't accidently purchase something more potent! (Side note: I was curious so I googled this: some people use a light rum when they make vanilla extract. Others mix bourbon. Apparently, you have options!)

And no. No fancy bottle opener for vodka; just a twist of the wrist.

Let me know how this works out!