Other Vanilla extract

[Brant]

I've been curious to see if anyone has been adding vanilla bean or extract to their dry red wine kits (pre or post fermentation) for a little vanilla boost? Nothing excessive, just a little to add some more pronounced vanilla notes.

Anyone with experience doing this, what has been your results and what recommendations do you have (if any)?

Cheers

 

[She’sgonnakillme]

I tried using 1/2 a Madagascar vanilla bean once, BAD NEWS!! It didn't turn out very well. Way to much Vanilla

 

[winemaker81]

I haven't tried adding vanilla, but my first thought was that adding extract would be safer, and this is reinforced by @She’sgonnakillme's experience.

Do you make your own extract? It's easy, although it takes time, and it's a fair amount cheaper.

 

[cmason1957]

I have a data point to add to this. One of the wineries in MO, used to suspend one vanilla in a barrel to add a bit of that to their red wines. So it doesn't take much.

 

[joeswine]

I've been curious to see if anyone has been adding vanilla bean or extract to their dry red wine kits (pre or post fermentation) for a little vanilla boost? Nothing excessive, just a little to add some more pronounced vanilla notes.

Anyone with experience doing this, what has been your results and what recommendations do you have (if any)?

Cheers

there fun to play with

 

[Rice_Guy]

Yup have used organic (no propylene glycol) vanilla. Liked 1ml vanilla and 2ml carmel per 3 gallon carboy. 5.5ml of carmel per 5 gallons is kinda obvious.

 

[Brant]

Yup have used organic (no propylene glycol) vanilla. Liked 1ml vanilla and 2ml carmel per 3 gallon carboy. 5.5ml of carmel per 5 gallons is kinda obvious.

Is the 1 ml/3 gal strong or a subtle background flavor that you wouldn't recognize as coming from vanilla extract?

I'm aiming more for a barrel aged hint of vanilla. I'm not currently picking up any vanilla notes in the wines I've made using oak cubes. I want more background but don't want to overwhelm with a burned wood taste by over-oaking. Figured vanilla additions might do the trick.

I guess I'll need to experiment with a bottle or two in a decanter. I assume the vanilla flavor would diffuse throughout the wine quickly. If added during bottling, I wonder if the vanilla flavor would change over time as it ages or if it would hold.

 

[Rice_Guy]

At 1ml/ 3gal I did not not name vanilla, but felt there was a woody oak (Carmel) note. I did this when doing bottling on racked finished wine, you could rack into ones or threes and do the same.
Time is a good question, I may have some 2020 to check. At the club meeting the level was said to be “overly oaked “ probably at 5ml per 5gallon.

 

[joeswine]

Is the 1 ml/3 gal strong or a subtle background flavor that you wouldn't recognize as coming from vanilla extract?

I'm aiming more for a barrel aged hint of vanilla. I'm not currently picking up any vanilla notes in the wines I've made using oak cubes. I want more background but don't want to overwhelm with a burned wood taste by over-oaking. Figured vanilla additions might do the trick.

I guess I'll need to experiment with a bottle or two in a decanter. I assume the vanilla flavor would diffuse throughout the wine quickly. If added during bottling, I wonder if the vanilla flavor would change over time as it ages or if it would hold.

Depending on the quality’s of the extract , timing is everything at least 1 year is required to balance out .
Less is more

 

[joeswine]

Is the 1 ml/3 gal strong or a subtle background flavor that you wouldn't recognize as coming from vanilla extract?

I'm aiming more for a barrel aged hint of vanilla. I'm not currently picking up any vanilla notes in the wines I've made using oak cubes. I want more background but don't want to overwhelm with a burned wood taste by over-oaking. Figured vanilla additions might do the trick.

I guess I'll need to experiment with a bottle or two in a decanter. I assume the vanilla flavor would diffuse throughout the wine quickly. If added during bottling, I wonder if the vanilla flavor would change over time as it ages or if it would hold.

nor would you

 

[joeswine]

nor would you

without question

 

[fwdevoe]

I have added 1 oz vanilla extract to 6 gallons and after 1year tasted really good, but that is my taste. I would not go any higher. I just added a little bit at a time, tasted to get the amount that the Mrs and I liked.

 

[joeswine]

I tried using 1/2 a Madagascar vanilla bean once, BAD NEWS!! It didn't turn out very well. Way to much Vanilla

less is more

I have added 1 oz vanilla extract to 6 gallons and after 1year tasted really good, but that is my taste. I would not go any higher. I just added a little bit at a time, tasted to get the amount that the Mrs and I liked.

less is more

 

[my wine]

I once added 1 teaspoon of extract to 6 gal of Grenach after fermention had finished. A Wine Lovers medium body kit. Very good after aging 1 year. Became more pronounced after 2 years. I'll do it again but only half as much. As Joe said, less is more.