Good evening fellow culinarists,
Today I embarked on a new adventure to try out homemade vanilla extract. My ingredient list is as below:
-glas jar with a rubber seal and a "clip closure", making it airtight af
-0.7L of Vodka
-Whole vanilla beans (sliced lenghtwise)
Now I read that you need to keep them in a jar for a few months or up to a year, my final aim is to make a rich, tasty condiment to use for baking and cooking. Since my grandfather made his own alcohol, he taught about fermentation etc. But since its maturing in high proof alcohol, is there a need to open up the jar occasionally to air it out? I doubt there will be a fermentation process or so, but I am stuck on the question of: Should I air the jar or not? Unfortunately I cannot upload a picture, but it looks really cool!
Thank you in advance for your advice and have a great week!
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