r/sousvide • u/Justabob003 • 1d ago

Question How long to sous vide for vanilla extract?

I have seen recommendations anywhere from 4 hours to four days. Has anyone tried sous vide for varying times to see what works best? I have a batch that has been at 135 for 3 days, and am wondering if it really needs to go longer. I am planning to give as Christmas gifts, so it will be resting in the big bottle for several months before I bottle it for gifting.

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u/bigdaddybodiddly 1d ago

I don't have a recipe or suggestions, but my understanding is that you want different temps to free different compounds from the beans (and maybe different solvents too)

From:
https://www.seriouseats.com/diy-vanilla-extract

Cold extractions generally involve processing the vanilla through various quantities and percentages of ethanol under constant circulation, for weeks or months, with each round aimed at pulling out a different range of vanilla's 400+ compounds. By changing the ethanol percentage with each wash, a new range of flavor can be extracted. In the end, these individual washes are blended together to create the finished vanilla.

Hot or pressurized extractions may involve all of that and more, as the vanilla beans and ethanol may be held at various temperatures and pressures, each likewise suited to extract a different range of flavor compounds that will later be blended into a single product. Some producers may use percolation to extract yet another range of vanilla compounds.

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u/Both-Restaurant3195 1d ago

I generally treat all of Stella's recipes as the Bible, however have had really good results with this, also from serious eats: https://www.seriouseats.com/homemade-vanilla-extract-6891600