I know this has been discussed but I can’t find the posts for some reason,,, but,,, I want to include some vanilla in my next batch of reds. I know you can go overboard quickly from past info,, so,,,, I need a recommendation on how much to add for a noticeable but not overwhelming difference in a 6 gallon carboy. While answering,, would someone clear up the question of using just the bean casing, or with the beans, and is it necessary to soak them in vodka for an extract? For that matter,,,, can I use real, (not imitation) extract?
Vanilla beans
- Thread starter Sipper
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Real vanilla is produced from soaking the vanilla bean in alcohol.
I would use the extract for bench trials to see how you like the flavor, a drop, two drops, three etc in 100ml (or you could use measuring quarter cup of wine). Vanilla enhances a lot of sweet flavors, it is available as a single strength and double strength and commercial should go up to 10x, will be curious you like it.
I would use the extract for bench trials to see how you like the flavor, a drop, two drops, three etc in 100ml (or you could use measuring quarter cup of wine). Vanilla enhances a lot of sweet flavors, it is available as a single strength and double strength and commercial should go up to 10x, will be curious you like it.
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Thanks for the input. I’ll try a bench test with another Merlot I’ve already bottled. I really am just looking for an impression of vanilla when I sample for complexity. I’ve had a couple of cabs and merlots in the past that had a faint touch in the after taste,, and I liked it.
Try American oak chips they impart rounded notes of vanilla. .75 g per gallon, check in 2 days maybe a bit harsh but that goes away in a few months
