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Janet

In article >, says...
>
> My sister describes the following procedure for making her own vanilla
> extract; I'm curious as to what folks here think and if anyone else has
> tried this or similar.
>
> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>
> Procedure - split but do not scrape both vanilla beans, place them whole
> into the bottle of brandy and just leave them there,

I save small narrow glass bottles specially for making v essence; poke
the bean (or 2, if it's bigger) in the bottle and fill with brandy. Cap it
and leave in a dark place for 6 months to absorb the flavour.

Nice little Christmas presents for foodies. I got my first bottle as a
pres from a friend in Australia who makes her own, and have been making my
own vanilla essence ever since.

>waiting at least
> one full day before using.

Not long enough IMO
>
> She observes that, ounce for ounce, her extract is more vanilla-y than
> store bought

I agree. You'll never buy ready made again :-)

> My own thought is that brandy is too sweet

Vanilla essence is always used in a sweet recipe, so no problem.

and I'm thinking of trying a
> straight bourbon or other whiskey instead of brandy, especially since my
> main use will be adding my homemade extract to simple syrup to make
> flavored syrups.

I'd think the flavour of whisky would be overpowering.
Janet.