If you are a regular visitor to my website and or my youtube channel you know I have unsuccessfully tried a vanilla recipe and I have been hunting for a new recipe. Mostly because I really do love Vanilla.

Well, here is some advice and a recipe from Kevin Humphrey of Red Crow Meadery. He recommends I make my own Vanilla extract.

I know y it tasted bad, it's because u used extract. Vanilla extract has propylene glycol in it. Next time use a real vanilla bean heres a recipe.

Make your own extract then add it to a standard mead recipe:

• 2 vanilla beans
• 1 tps honey
• Water
• Boil the water mix the honey into the water. Split beans length wise and scrape out seeds.
• Put seeds and pods into the water/honey mix. Boil for 5 mins. Strain thru a coffee filter or 3 layers of cheesecloth, add homemade extract to the mead when fermentation is almost complete.

Kevin Humphrey

Red crow Meadery

UPDATE ON the Vanilla Bean Mead - I got an email from a web visitor (Mike)who has given me a great process for preparing the vanilla bean. Here is what he has to say:

I am a former supervisor in a food manufacturing plant and have some thoughts about the Vanilla Mead you had trouble with. From what I understand in reading about it you used extract. This may have caused you problems due to preservatives in the flavoring. Even though none may have been listed on the ingredient label, there may have been traces of preservatives in it that are not required to be listed under the Federal Truth in Labelling Laws. What I would recommend is that you use whole vanilla beans chopped finely in a food processor. Steep them in your spring water for 30 minutes or so, then add them to the must as part of the final water addition to the desired amount (1 gal., 5 gal. etc.).

A Note From Will - Thanks for the advice Kevin and Mike!I am definitely going to give it a try :)

Want to see what a Vanilla Mead Looks like? Here is a picture:

Here is a batch of Vanilla mead made by Craig. He calls it "Liquid Sunshine" and for good reason. It looks delicious.

Here is what he has to say: Alright, the first carboy of vanilla is underway.  I've decided to try both methods recommended by your readers, starting with finely chopping the whole beans and adding to the must. It started bubbling yesterday. Hope to have the second batch going by next week. I'm buying wildflower honey from a beekeeper in the upstate and have to wait until it arrives.