Comments on: What are the alcohol content(s) for different extracts?

Question: What are the alcohol content(s) for different extracts?

jammnrose — Tue, 10 Jun 2008 00:30:07 -0800

I'm looking into producing some of my own extracts for baking. Specifically I am trying to find the FDA recommended alcohol content for different flavors (so if I make a lot, it doesn't spoil). Vanilla seems to be 35%, Peppermint 89%. I can't seem to find all the data in one area though. Is there some site that can give me what I need without hours of googling?

By: PowerCat

PowerCat — Tue, 10 Jun 2008 05:23:20 -0800

http://homecooking.about.com/library/howto/htvanilla.htm
http://community.cookinglight.com/showthread.php?t=59014
http://www.mountainroseherbs.com/learn/extract.php
http://www.google.com/search?q=make+extract

All those links suggest using vodka to make the extract. Probably because it's tasteless.
At the alcohol store here, they sell liquor with a 96% alcohol per volume, that would be perfect for making extracts.
I've done thc extracting with the 96% stuff, it was effective.

By: PowerCat

PowerCat — Tue, 10 Jun 2008 05:28:23 -0800

http://earthnotes.tripod.com/howtoextracts.htm

Another good link that has generic info on extracting.
Keep in mind that different active ingredients might have different extraction method. I think the most common home ones are oil, water and alcohol.

By: jadepearl

jadepearl — Tue, 10 Jun 2008 06:28:15 -0800

If you go to a liquor store that has a truly knowledgable staff they will give you advice on extracting and which alcohol is best so that you do not bankrupt yourself buying Grey Goose when you only need Swedka.

Remember that it takes time to extract and have the product usable. In the case of Vanilla, I find that several months is required for the extract to be more rounded and less raw. For the amount of money and time may be buying high quality extracts is the better option. If you are a baker I suggest going to the following sites:

The Penzeys family are these two spice merchants -- Spice House Penzeys

King Arthur Flour is a great website and they have a shop that has rare extracts like Fior d'Sicilia which a dab will definitely do you.

The product listings usually show the amount of alcohol used as the carrier base of the extract.

By: DoctorFedora

DoctorFedora — Tue, 10 Jun 2008 07:45:17 -0800

Personally, I'd recommend using white rum like Bacardi over vodka, if only because I find that rum lacks the nasty vodka aftertaste.

Tito's Hand-Made Vodka, on the other hand, costs something like $20 a bottle (if even that) and has been rated the best in the world in competition. So that's an option if you go with vodka.

By: mattybonez

mattybonez — Tue, 10 Jun 2008 09:11:31 -0800

So fun, and timely!

This past weekend, I started making vanilla extract using this very detailed guide from instructables. For vanilla, the author recommends using 37-40% alcohol. Once you account for the water in the beans, you should end up right around 35% alcohol content.

By: Goofyy

Goofyy — Wed, 11 Jun 2008 08:11:48 -0800

Very helpful! In Europe, they don't use vanilla extract, they have their vanilla in dry sugar powder. I think I'll have to make some.