[Sca-cooks] Vanilla Extract --Thank you, and some answers.

[Nick Sasso]

> -----Original Message-----

> As for aging vanilla, the original extraction takes about 10
> days at a slightly elevated temperature (about 105-110
> degrees Fahrenheit).  It should then be aged in charred oak
> casks, but is generally aged in stainless steel these days
> for proper sanitation. <<SNIP>>
 The vanilla flavor will mellow out over time, even
> without the oak cask, just as your cordials blend with sitting.

Home brewers and vintners these days often "cheat" the charred oak aging
process by adding sanitized Oak bits  to their fermented beverage to age a
while.  Timing is based on experience and recipe.  They are fished out after
a while.  This might be a fine way to add the tannins or whatever process to
the aging process without the barrels.

niccolo difrancesco