So I am going to be making some Vanilla. I bought a pound of New Guinea grade C beans for extract. My alcohol would be raw 120-130 proof rum and then proof down to 60 or 70 proof after it has been soaking for 4-5 months. I was also considering a 2X maceration meaning using 2X the recommended Vanilla beans. Has anyone done anything like this? If so what was the experience or outcome like? Anything you would change or do different? What say you my Vanilla making friends?
Cheers
Jay
Cheers
Jay