Thank you so much for letting us be part of this experiment! And of course, Paige's Glitter Bomb!! Great video about the results! I've got a bunch of beans and now we'll get started on making our own!
U are a vanilla connoisseur…✅✅✅🔥🔥🔥👏👏 love the details and the patience u do every video.. glad to have found ur channel learned so much from ur videos… U deserve a hundreds and thousands of followers and definitely a million views!!! Keep doing .. your passion over vanillas
Thank you so much 🤗Yes I need more viewers and subscribers like you. Spread the word and share my videos. It really does help me out to continue doing this and making new content for all us vanilla bean lovers. Thank you again.
Shane, this is awesome! Thanks so much for the posting this for all to appreciate. Great information and really well done. Captains Morgan’s coconut and Kirkland are my 2 favorites as well, captain Morgan’s idea came for your info a while back and Kirkland because it was cheap and had ge really good reviews. Your a valuable asset to the vanilla community, keep it going!!
I love the coconut rum for vanilla! We have always used Danncy mexican vanilla. I used vodka but my family has voted and Capitan Morgan coconut is the best
I only use CM Coconut Rum and I love it!!! So happy it came out as the winner!!! I would love to be on your test panel. Thanks to you and your video's I've learned so much and the best ways to make homemade vanilla. Thank-you Shane!
I love the results. I’m on week 6, with 2 gallons of Captain Morgan coconut rum - vanilla extract. I followed your method step by step and can’t wait! Thanks Bro!!
I appreciate the time and money you put into this. You easily spent over 1000 dollars for this test. Not a coconut fan at all. But I am willing to try it. Thanks again.
Thank you Shane , I have learned so much from you and appreciate everything you do. I love the coconut rum the best also , I love the way my vanilla comes out with using it. Thanks again Shane 💜
I just keep watching your vanilla videos. There’s nobody else out there (who I’ve seen) that goes into such detail, without being boring, pretentious or too technical. It’s vanilla! You’ve answered a ton of questions that I didn’t even know I had. I’m new to this obsession (2 months in) but I already have 1.5 gallons of various vanilla extracts going, and I’ve made 2 batches of paste because I can’t wait for the extracts to be ready. I’m dehydrating beans for powder tomorrow. I can’t believe that I’m just getting into this. I love how it makes so many people happy and I feel like I’ve accomplished something worthwhile! And I don’t think I’ll have much trouble giving it away! People already think that I’m some sort of vanilla guru! 🤔 In which state is your farm?
I have to say the CM Coconut has been my favorite for several years and it's all I make my Vanilla from. I've been cooking professionally for many years and it's by far been a favorite. I also make it to give as gifts for Christmas and everyone gets excited knowing they might be getting a bottle.
So awesome Shane. Now I need to order more beans and get some Captain Morgan Coconut Rum! Really really interesting. Thank you for all your hard work and for everyone that participated. It really is helpful. So looking forward to see what your gonna be doing next.
Been catching up w u bc its gotten to that time where i need to atart the adventure of making my own vanilla extract for economical purposes. thank you so much for your videos❤
Sweeeet, the video we've all been waiting for lol! This was awesome & cool to see the results! I've always wished I could buy some of your vanilla but I'm in WI & now knowing it's #1 I'm going to have to come visit your area 😂😂😂 This has to be an awesome reinforcement to you! Thank you so much for all your hard work Shane, I really do appreciate all the time & money you put into this! Everybody hit that like & subscribe button!!
Great video and awesome results! Super eye opening! Thanks again for making it! I could tell it was a big labor of love and it didn’t go unnoticed! Thanks again!
VERY FUN & interesting, Shane. I'm a newbie to this and wondered if you've tested any bourbons? Or if you've done any almond, cinnamon or coconut extracts as well. You are an inspiration!!!
I make almond extract and use the coconut rum for it also. I don't have a use for the others so I don't make them. Cinnamon is pretty easy to make and coconut is hard to get a strength i like to use. I have coconut extract on hand now from Vanilla bean Kings and 13 others from them I am testing out now. So far I have been impressed with them and going to make a review video with them.
Thank you so much for your detailed videos! Most videos I came across in my search for homemade VE were never as well-thought-out as yours have been! The results of your experiment were really surprising too, but hey, hard work pays off!
@@ClementFamilyFarms I do have one question to throw your way, that you may have touched on already...but, hypothetically, wouldn't the exposed vanilla bean in the individual bottles produce the same slimey texture over time? I understand that during extraction there should be no headspace, but a bit confused as to how the same doesn't happen in the small bottles.
Did you ever try the Brugal Blanco (40%) from Dominican Republic? Very smooth rum, very good taste with a hint of vanilla. Ok maybe more expensive… for 750ml here in province of Quebec it’s roughly $32 can. Only one size for Brugal. For your own tasty experience 😉
I have not tried that rum. There are so many different brands of alcohol it's hard to try them all. I am not sponsored so all the testing cost a lot to do. I wish I could test them all but cant at the moment. Maybe some day.
Shane, John Nielsen might be good one to help with baking. I think he bakes, but I know he makes amazing chocolates and knows a lot about vanilla beans and extract.
Thank you Shane. I will be very interested to see the proofing down taste test performed. I do not like coconut flavor so I'd prefer to use the CM runner up. The proofing down taste test might find a different Rum based extract as number one which is what I would prefer.
I’ve been watching your video and I can’t wait to start my vanilla extract 😀but unfortunately I can’t get captain Morgan coconut rum 😢so I’m going to do it with regular rum and also vodka thank you for all your hard work in helping me with my new project.
What an amazing and interesting series. This is so helpful, informative, and entertaining 🙂 Thank you for all of this information! You put so much work, time, and money into this!
Hi Shane, just happened onto your channel, love it and subscribed. I have been making vanilla extract for awhile now. I have used Vodka, Absolute and New Amsterdam with good results. I just started a new batch using CM Spiced Rum, first time using it. I watched a video of someone using it and they thought it was really good ,so thought I would try it. Wish I had seen your video before I started it, I think I would have preferred the coconut. I also tried something new this time, jump starting it by using an instant pot, I've never done that before either, but I'm going to try your method for the rest of it. You have a lot of experience and knowledge and I like the vacuum sealing idea and I will use it also thank you for sharing with all of us
Hi Cheryl I don't recommend the insta pot methods because of the dangers behind it. There are many people sharing videos using the insta pot or pressure cooker method but they are not telling you dangers behind it. Plus the manufactures all say they are not made for canning. Just keep in mind heat and alcohol dont mix well. Alcohol starts to vaporize around 170 deg and at that point is very volatile. I get messages all the time from people asking me what went wrong. This is why I dont support the pressure cooker type methods.
Thank you so much I made your vanilla July 2022 almost one year I did not open or try till today dam I should have made more cause my 500 ml jar will not last long I put in my coffee dam it’s good thank you 🙏
Yeah it is never enough. I make gallons of it each year thinking I have enough. Then I find new ways to use it and run out. So the next time I make more and repeat the cycle. lol
Thank you for the video. I started a batch in August of 21, for Christmas gifts this Christmas! just used some Vodka that was on sale. Hope it turns out. Will try the plain CM or the Kirkland's next.
I have made vanilla using Costco vodka. I saw one of your previous videos and saw you were going to use Captain Morgan Coconut and was interested in the outcome. I love coconut.
Thanks Shane! I agree that the sugar content of the rum makes a difference. I haven’t ever liked vodka for my extract. I like Captain Morgan’s and I’ve used spiced rum to make my vanilla but of course you get the spice that comes through. It’s all in preference.
I have a question, not to discount your test in any way, but just wondering. Are all of your test subjects' people who regularly use your extract? I wondered this because it might change the result if the extract was familiar to the subjects, and they already love your product and use it regularly. They might gravitate towards the familiar.
Only 10% of the test subjects have had my extract before. All the rest of the test subjects all ranged from people I have never met to professional chefs, bakers and normal everyday people. Some of the people were even random winners from a vanilla group. This is one of the reason I love blind taste testings even if they had tried my vanilla they still would not have known witch one was mine. I did not even use one of my own in the testing. I used a single fold recipe for all the testing samples and my coconut rum recipe is much different then the one used in the testing.
@@ClementFamilyFarms I have finally got the beans cutopen and in the half gallon jars. I vacuum sealed both jars and after 24 hours I cannot see through the liquid. Only 4-6 month to go.
@@ClementFamilyFarms Quick update on the 2 different rums. I had several different people taste the 2 different extracts. Half loved the Captain Morgan and the other half loved the Bacardi. I asked everyone to mix the two together and taste them again. You get the best of both extracts. Everyone that has tried the mix has told me that this is the best vanilla that they have ever had. I used Tahitian beans in both tests. I had 9 ounces of beans in each half gallon jar and filled them to the rim with the different rums. Thanks again for all the info.
Shane I bought the Kirkland vodka that was USA made and filtered 6 times because I had read that the more filtered the smoother the flavor. The rum I have is Bacardi gold as my husband always uses that for cooking his rum cakes. In your opinion would I be better off using Kirkland French (filtered 5 times)?
In the 250k people polls I took the other Kirkland vodka did not come close to the top 10 list. But the Kirkland french and the grey goose made it to the top 5 in tasting. I say the grey goose also because in the tasting it was ahead of the Kirkland french. I was told they are the same plus some of the research I found everything pointed to it was. Grey goose was just relabeled for Kirkland and sold cheaper. With that being said they both made the top 5 in tasting over all the others so I to answer your question I would go with the Kirkland French vodka over the other Kirkland Vodka. The Bacardi did well in the tasting test but would still not use it. I just dont like it personally and the cost of it vs the Kirkland. As far as filtering goes again this is a personal thing because everyone is different. I have friends in the alcohol industry educating me on all of this stuff. I think for the average person or baking applications we are using it for anything over 4 filters or 4 times distilled is great. After that I don't think it is noticeable between each time processed. Yes the higher the better but anything over 4 is perfect. I hope that makes sense and helps.
Yeah that would be another great study and testing. I will work on that one for sure. Let me ask how you are oaking your vanillas? I have use oak making mead's and learned a lot doing that. Oak has a vanilla under tone to them so they are a good choice to start with.
Great video... I've been thinking of making some extract and JUST found this .. thank you ... * i was thinking of using something really High End .. to use as Generational Gifts .. i was thinking like Mount Gay 1703 masters select rum or Foursquare masters cask strength rum . .. **my thoughts were if i wanted to make something extreamy special, i should start with something thats Already Special... ??? Yours or anyone else's input is welcome or if anyone has been crazy enough to use these $$$ Rums
Anything you make will be special. Nobody cares how much you spend on your liquor or vanilla beans. Trust me I have been gifting vanilla for 30 years and 99.5% of them don't care. It is all about taste and the story you tell them. The story/journey behind making your vanilla is more special than any amount of money spent. Plus just because the liquor is high end or cost a lot of money doesn't mean it will make a good flavorful extract. I have gifted extracts to people in the past that had no idea what they had until 3-4 years later. I have even had people regift my vanilla still not knowing what they had and then had the person the gifted it to call them asking were they got it and how amazing it was. This is why I like the blind taste testing with results showing $10-$15 bottle of alcohol make a preferred tasting extract. I will not say all the alcohols you mentioned will not make good extract because I have never tested them my shelf. But for me with my experience it is not worth the cost and effort to take it to that level.
This is fantastic information for the next batches of vanilla extract that I make. My first two batches consisted of the CM Coconut Rum and Tito's vodka (which was on sale at the time). I am nervous about the Tito's because it didn't make the top 10 in your well-designed experiment. I used the Madagascar Vanilla Beans from Vanilla Bean Kings using your discount. Can I use the 10% discount again?
I believe the discount is for first time users. It cant hurt to try again. As far as the tito's out of 85 alcohols preferred it raked in the bottom 1%.
@@ClementFamilyFarms Oh no. I am glad I started a small batch with CM Coconut Rum. I will be purchasing more vanilla beans from Vanilla Bean Kings and make a mother jar with CM Coconut Rum or the Kirkland French Vodka from Costco.
Hello vanilla community I’m from Australia and unfortunately I can’t get all the good Alchohols that are mentioned in this video, but, what I can get is 37% Bacardi rum and 32% Coconut Bacardi if I mix them together I should have something close to 70 proof coconut rum that should be close to the captain Morgan’s, any idea on the mix? Please let me know
Very interesting, I have been thinking about trying the Ocean Vodka, wanted to try a sugar cane vodka, but might not be worth the cost. Shane I do like the CM Coconut rum, smells nice. The only issue I have with it would be that I would have to be careful in what I use it, the coconut is really forward, and have a daughter with a coconut allergy so make sure she does not eat anything where it is used. I have been making extract all morning, you know the drill, a lot of math, weighing and scraping. My biggest issue has been with some of the beans out there today, you should do a video on that, some of them are terrible, was not happy with previous supplier (12 years), so tried a new one, and what a difference in the quality, every bean was huge, 103 beans in a pound, over a heaping 1/4 teaspoon of seeds in the few I checked, all 8-9 inches long. Last order of beans was 178 in a pound from previous supplier, after a month the few I saved in a special vanilla tube smelled terrible and molded, second time this happened to me. But the new ones are perfection, more like what I used to get 25 years ago from a gentleman who owned an ice cream company and an an extract facility attached to it. He is the guy who taught me his method and kept me well supplied until he sold the company. 3 pounds of beans for less than $100, those days are long gone. I can imagine how much time and money you have in this testing, beautiful packaging, I am all about that also, want the outside as good as the inside. One of my favorites to make is a blend, Madagascar Bourbon and Tahitian in Sky or Belvedere vodka, even better double the bean weight and make it a 2-fold. I am like you talk a lot, but it is my favorite subject. Happy Vanilla Making.
I left a link in the description of this video for Vanilla Bean Kings and also a coupon code for 10% off. I have been using them for a little over 5 years now and been completely happy with their beans and prices. I did some checking with other companies and they all were really inconsistent with everything. Anyways check them out and they usually have sales often also. For great quality and priced vanilla beans. Vanilla Bean Kings www.vanillabeankings.com/?ref=clementfarms 10% off Code CLEMENTFARMS
It would also be helpful to know approximate cost comparisons. I know it is different in different regions. But how much did YOU have to pay per ounce?
The information was in the video with the cost of each bottle as each bottle made a one quart batch with 4oz of vanilla beans. I just didn't not break it down per once. Next time I will add it. thanks Here is an example: I used 4 oz per quart or 32oz of alcohol. Vanilla beans cost around $12 a oz $12 x 4oz = $48 dollars in vanilla beans per test batch then all you have to do is add the cost of the alcohol used and divide it by 32oz to get your cost per once. The coconut rum cost $15.54 a bottle plus the Vanilla beans at $48 totaling $63.54. Divide $63.54 by 32oz getting a cost of $1.99 per once for the coconut rum. Gray goose was cost was $2.59 per oz.
Hi, thanks for your amazing video. Where is the Captain Morgan sold there produced? In the country I currently live, official Captain Morgan products are already locally produced. I'm worried the quality is not as good as those sold in the US, because I noticed there's synthetic rum flavoring in its ingredients. Do you think this will affect the quality?
Only advice I could give you on something like this it to taste it if you can. If you like the flavor then it should be just fine. The second thing would be to make a double fold recipe. This would be 2oz of vanilla beans to 8oz of alcohol for a double fold. This will make sure the vanilla is more prominent over any other flavors. In the US they use artificial synthetic flavors also. I haven't had any issues with any on my stuff.
Curious. You said you sent the testers a bottle of your extract and in the last video said you had a secret finishing process. For the taste test did you finish the coconut rum one like you do yours or were they all extracted and finished the same.
Good question! I finished everyone of the 10 test extracts exactly same. All normal methods nothing special. My vanilla is different from the test samples and I might put mine to the test against the others at some point. I always preach keep an open mind to all of this stuff because so many people are a matter of fact and dead set on their ways and its the only way. I wanted to learn from this also because I always want to improve on what I am doing. So I really like controlled studies like this one that I can share with everyone else. Everything I show in my videos and talk about in the groups everyone can duplicate on there own and come up with their conclusions. I put my name on what I do and don't ever want someone to say I skewed results. That was one of my fears when I saw the results come in. That is why I like controlled studies, it can be duplicated by everyone. Part of the reasons why my videos are long explaining the process. Then on my own vanillas I am always thinking how can I take want I learned and make it my own and different form all the others. Everything I do I try to be different then what everyone else is doing and that's why it makes it interesting. Trying to show my daughter you don't have to follow others foot steps and to make her own path. Plus I like being different.
I assumed that they were all finished the same because that would be the even playing field, but was also curious as if your finishing pushed it even more. Like compared 7 to dragon which would win?
I'm glad you didn't proof everything to 70 proof for this experiment. Yes it would have made it more consistent, however, its helpful to know what something tastes like off the shelf. I would rather not have to do the extra work to proof something before I started the extract process. I want to know what works best off the shelf.
I thought that a lot of vanilla extracts used bourbon, but I don't see it in any of your options. I just purchased my first beans and am doing some prelim research on what to use. What are your thoughts? Also, I don't like coconut flavors much (unless if it's fresh young coconut)... do you think the coconut rum would have any noticeable coconut aftertaste? Ty!!
I haven't been making vanilla near as long as he has but I make mine with either vodka or spiced rum. I like both and I don't taste a HUGE difference but I do slightly prefer the spiced rum. I haven't tried bourbon mainly because I don't care for boubon if I do try it I will get a small bottle and do a smaller batch just to see.
The only alcohol I recommend using to get a full flavored pure vanilla is a white rum 70 proof. I do use coconut rum and some lighter flavored alcohols. Those lighter flavored alcohols add a little sweetness and some flavors like the coconut brighten the vanilla and bring it forward more with no coconut after taste. This giving a more intense vanilla. Other heavy flavored alcohols tend to mask the vanilla. Some flavors like cherry end up and the back end so you taste vanilla up front then get a after taste of cherry. I work with chefs and bakers and they don't want extra flavors in their vanilla and want to control the flavors them self's individually.
Bourbon is the name where the vanilla beans are from which is Madagascar, Bourbon. Most vanilla extract that has the label bourbon on it is not talking about the alcohol. 😅
I know this is something you seem to sort of frown upon... But you should try the (if you have one) Instant Pot vanilla extract method. I'd love for you to compare it to yours and let us know the differences/your thoughts on it. From the videos I've watched, those who have made it both ways say they don't notice much of a difference. While you can use it right away, some have said that it's best to wait about 7 days (so, if you ever do try it and make a video, you should try it day 1 and day 7). Perhaps you will be pleasantly surprised? Or disgusted 😆 I just bought some vanilla beans and vodka (Kirkland's French vodka, which I plan to dilute to 35%). I got through your 4 part series and several of your other videos, which were VERY HELPFUL, so THANK YOU! I was so confused about the best way to cut the beans because everyone did it so differently! Your way definitely makes the most sense. I'm going to try both the hot and cold infusion - that way, after the cold infusion is ready, I can compare them and ALSO (because I don't currently have any) have vanilla extract ready to use right away in the mean time. Everyone using the Instant Pot method used vodka - do you think rum would work as well? Do you think the heat would have any effect on it?
Yeah I cant really do the insta pot testing or video. A couple of things! It is dangerous and all the instructions on all the models state they are not for canning. Basically that is what your doing with the insta pot and a jar of extract. What people are not saying is the failures that is happening with them. The other risk is your using alcohol in a pressure pot this is a ticking time bomb. On my end I hear more bad stories then good ones about it. I receive messages all the time asking what went wrong. The people sharing this haven't had a problem yet just have gotten supper lucky. This is the problem when people don't want to share their failures fearing of looking bad. To be honest I don't want to share something like this and have someone get hurt. If had had to use something with added heat I would try a Sous Vide method. Just keep in mind Alcohol and heat really do not mix well. Alcohol turns into steam above 170 deg and becomes very volatile at that point. I think your going to like that Kirkland french vodka proofed down to 70. The way I process my beans is a little more labor but the results or much faster and I think a little better. The more labor you put into it the faster and better your extract will be.
Thanks for the response! I tried both the cold and hot infusion a week ago and although the hot infusion was initially much darker, they look nearly identical now (the hot infusion looks slightly cloudier). I'm not sure that the heat infusion makes all that much of a difference. I think most people are used to their extracts taking forever to darken because they don't use enough beans and also due to the lack of surface area from their method of cutting them (or, not cutting them at all). So when they DO try the Instant Pot method, the extract APPEARS to be ready for use almost right away (since it normally takes 6-12 months for the cold infusion to appear that dark). However, like I said, one week later and they both appear and smell nearly identical... I think I still may need to wait the 3-4 months to use the Instant Pot extract. Also, it had lost ~3/4" liquid from the mason jar... I hope it didn't get contaminated, because if some of the alcohol evaporated and escaped, then that means some of the water from the Instant Pot may have entered the mason jar 😬 The vanilla smell deepens over time, right? Because when you sniff the lid it smells like deep vanilla, but when it's opened (both the cold and hot infusion) it smells a little... I don't know, like fermenting fruit, maybe? Not very vanilla-y. I'm probably not going to try the heat infusion again 😂
As each batch is different do to vanilla are plants and you cant control them and very in strength. You can really compare batch to batch as far as PPM. Yes as far as the jar shaking method I am still monitoring those samples and it been close to a year now and will give a update on those when the data is complete. But as of today all the information from the previous video is still good. The TDS monitoring is not best for comparing but for knowing when the vanilla beans are finished giving off all of their flavor compounds. That is when the TDS ppm levels out and is steady for a couple of weeks.
Under the classification of an extract vs a flavored alcohol as soon as you dilute your extract your now making a flavored alcohol. That is considering the ratio's you used for your extract. If your getting a completed extract from the start your vanilla beans are completely spent like coffee beans. You can not make more extract with spent vanilla beans.
The CM coconut rum made it to number one for a reason. It is fantastic! I dont like the CM white that much and would rather buy the Costco French vodka.
When you do a test like this, you are literally tasting the extract in a bland (yogurt) medium. So it makes sense that the exact alcohol used makes a big difference, because it is a huge component of what you are tasting. However, for the most part, vanilla extract would be used in baking or cooking. I wonder how a simple sugar cookie recipe , using all the top extracts/alcohols as above, would turn out.
There are so many different ways to test. I have done this long enough to know not every way will result the same results every time. When It comes to using the extract in baking and testing it out the sugar cookie is good but also, pound cake, angle food cake or anything with out other flavors in it. Another good way is in cheese cakes, puddings, frostings and whipped creams. Cold recipes are better to really get a sense of the vanilla and with cooked recipes it much more settle and harder to detect the difference. Even in baking the alcohol makes a huge difference. People really don't want the alcohol they just want a good clean vanilla and why we tested alcohols. Some alcohols can leave a aftertaste that maybe unpleasant. So when testing in something like a yogurt or whipped cream and you don't taste the alcohol then you have a good chance it will not show up when used in baking. Some of them were strong and the alcohol after taste showed in baking.
Just thought of telling the world how expensive Alchohol is in Australia On this video Bacardi is $9 in the us well here in Oz it’s $60 yes $60 very expensive extract
since you tried tequila, how about really getting experimental…there’s a habanero flavored tequila that is amazing…do you enjoy spicy? It’s a thing…betting there are some amazing sweets with a hint of heat that would be out of the box. Second, how about mezcal? A Smokey vanilla! Both are worthy of an experiment!! Thanks in advance for your consideration!!!
Pineapple might be a good one to try. It is still a light flavor and most of the time the lighter flavors don't over power the vanilla. You might get a little bit of the pineapple in the back end when tasting.
@@ClementFamilyFarms Thanks for your response, I appreciate your inputs. I just started my hand at Vanilla Extracts, and I watched way too many videos when researching, but your methods and explanations seem like the most scientifically sound to my engineery brain. lol And of course I bought way to many beans, if that is even a thing. So I have several batches of various beans and alcohols (mostly CM Coconut) running. I asked about "pineapple", because my heart wanted to mix it with my "Hawaiian" beans, just because. I'll know in 3-4 months :) Thanks again, really enjoy your videos!
This is why I like controlled studies. It was interesting to see the top 3 were rums when I thought some of the vodkas would be in the top 2. It kinda makes sense to me now and why I changed my methods and alcohol years ago to rums.
Captain Morgan run is FULL of chemicals. I wish you would have talked about that. The fact it’s the absolute worst for health. Clean alcohol is always the best option. Perhaps your idea of just tasting without regards to the alcohol quality is as lacking some facts. Important facts wouldn’t you say
