Vanilla Beans Do I cut and split them? Tested methods

Vanilla Extract Processing Test

The video compares different ways of preparing vanilla beans for extract. It is an experiment, not a complete recipe; no bean-to-alcohol ratio is provided.

Ingredients and Equipment

• Vanilla beans, prepared in several ways
• Kirkland French vodka, diluted from 80 proof to 70 proof; the test was described as single-fold
• Quart and half-gallon Mason jars
• Vacuum sealer and compatible lids
• Blender, for one preparation method
• TDS meter(s) for comparing dissolved solids
• Colander, coffee filter, and bottles for straining and bottling

Test Methods

The presenter tested seven samples:

1. Whole bean, unchanged
2. Bean with the tips cut off
3. Tips cut off, then split lengthwise without scraping
4. Tips cut off, split, and scraped
5. Beans finely chopped in a blender with the liquid
6. Whole bean under vacuum
7. Tips cut off, split, and scraped, then placed under vacuum

For the shaking tests, jars were shaken twice daily. TDS readings were taken daily for 85 days, with longer-term readings continuing through day 218.

Findings and Practical Method

• Highest TDS: Split and scraped beans under vacuum, at about 1,175 ppm.
• Lowest TDS: Split and scraped beans without vacuum, at about 1,020 ppm.
• Whole beans under vacuum produced the next-strongest result and came close to the highest reading. The blender method also extracted well, but made the extract much cloudier and harder to strain.
• With twice-daily shaking, readings largely leveled off after about 55–60 days. The presenter notes that extraction may take longer without regular shaking.
• For a vacuum-and-circulation process, the presenter recommends vacuum-sealing for 24 hours. A previous batch was vacuum-sealed for 12 hours, which the presenter says was due to impatience.
• In a separate batch, 72 oz of beans were divided among half-gallon jars and covered with alcohol.

Preparation, Appearance, and Finishing

• Cutting off the tips can help a split bean stay open because the ends tend to be tightly folded. The presenter says trimming is optional.
• Put all parts of the bean—including the tips and seeds—into the extract rather than discarding them.
• Scraping is useful if you specifically want to collect the seeds, but it adds labor. The presenter now usually splits the beans and uses vacuum sealing, scraping only when seeds are needed for another use.
• More chopping or breaking up the beans tends to produce a cloudier, milkier extract with more residue. Whole beans under vacuum produced a cleaner-looking extract; the blender method was the cloudiest and most difficult to strain.
• The presenter describes floating residue, or “scum,” as normal in these tests. The amount varied by method.
• At bottling, the presenter strains the extract through a colander and then a coffee filter to catch seeds. Adding a bean and some seeds to the finished bottles is optional; the beans can also be left in the extraction jars longer.
• The presenter recommends name-brand Mason jars, noting that off-brand jars had caused sealing problems. Quart jars suit smaller batches, while half-gallon jars suit larger ones.

Presenter and Referenced Sources

Presented by Clement Family Farms. The presenter mentions seeing tip-trimming discussed on forums and used Kirkland French vodka for the test.