My wife started making her own vanilla extract last year, which has been an interesting process. A friend of mine has also been experimenting with making extracts. So, I found it interesting to come across this article at Common Sense Homesteading on making extracts: vanilla, lemon, and almond.
Like the author, we initially started making the vanilla extract using vodka. However, for our most recent attempt, we used Everclear at 190 proof, or 95% alcohol (there is a also a 151 proof version). Unlike vodka, the Everclear does not add any taste, and it extracts the vanilla flavor much more quickly. Obviously, due to the alcohol content, this is something only for cooking with heat, and should not be added to food items that will not be cooked. Also, instead of chopping up the vanilla beans, my wife splits them lengthwise. We have found that Olive Nation is one of the cheaper sources of vanilla beans.
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