Vanilla comes in single and double "fold" strengths. KAF's recipe is for single fold. Double fold is what most commercial vanilla extracts are. For double fold, increase the number of beans. I use ~20 beans split and cut into thirds lengthwise for my double fold vanilla. I put them in a pint-sized mason jar and fill the remaining space with any clear alcohol that's at least 80 proof. This yields about 1.5 cups of extract.

I've used vodka, bourbon and even made a batch with reposado tequila. But remember - not all alcohols are gluten free, so make sure you factor that into your alcohol selection if you do any gluten free baking.

Amber glass is better at protecting the extract, but I only worry about that if I'm giving it as gifts. Also, if you dry the beans after you remove them, you can grind them into vanilla powder or make vanilla paste.

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