We're guessing you're wondering about alcohol in homemade vanilla extract, Tim. Is that right? If so, it's the best medium for infusing the vanilla beans because it acts as a preservative and also extracts flavor from the beans more effectively than water. Most people feel comfortable baking with alcohol-based vanilla extract (even if they're avoiding alcohol) because the alcohol dissipates during baking, leaving only the flavor of the delicious beans behind. If you'd prefer to make an alcohol-free variety, use food-grade vegetable glycerin. (Available at some specialty grocers and online.) Let the extract infuse for about 6 months if you use this base, and don't worry if it takes on a thicker (syrupy) consistency. This is normal for glycerin-based extract. We hope this helps, and good luck! Kye@KAF

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