I am extremely bad at getting the seeds out of my vanilla beans. So I started putting the "used" beans (which still have at least 1/3 of their seeds) in a small jar with some vodka, and using the liquid as "neverending vanilla extract".
There are recipes for vanilla extract out there, but they assume that one would put an exact amount of vanilla beans and vodka together once, then wait, so they give a single ratio. I can't meet this ratio always, but I want to know what the acceptable range is. So:
- what is the lower bound of vanilla per ml of vodka so that below that bound, the extract will give a baking good more of a vodka taste than a vanilla taste?
- what is the upper bound of vanilla per ml of vodka so that above that bound, the aroma isn't getting extracted due to oversaturation?
I want to know these bounds so I can adjust the vodka a bit whenever I add more vanilla beans.