My Vanilla Extract Has Been Steeping for 6 Months—Is It Worth the Wait?

I think it’s safe to say timing is everything as far as all kitchen-related matters are concerned. The same goes for making homemade vanilla extract from vanilla beans. Six months ago, I sealed a few vanilla beans in a jar with high-proof alcohol, set it in a dark cabinet, and waited. And waited. All for the promise of a richer, more complex flavor than anything I could buy at the store. That’s what I’m here to talk about.

Like a lot of people, I was drawn in by the idea of making something better than what’s on store shelves. Pure vanilla extract is expensive, and the cheaper bottles are usually loaded with added sugars or watered down to stretch the product. Online, the homemade version was being treated like liquid gold—bakers swore it was richer, deeper, more complex. Some even claimed they’d never go back to store-bought again.

I had to try it. I tracked down some plump Madagascar vanilla beans, grabbed a mid-range bottle of vodka, and followed the classic method: split the beans, submerge them in alcohol, and seal it all up in a glass jar. That was it. No heat, no stirring, no extra steps. Just patience.

The First Few Weeks

The first sign that this wasn’t going to be an instant transformation came almost immediately—nothing changed. The beans floated, the vodka stayed clear, and the kitchen didn’t suddenly smell like a bakery.

By the end of the first month, there was some progress. The liquid had taken on a light amber tint, but when I opened the jar for a sniff, it was still mostly alcohol with only the faintest trace of vanilla. At three months, the color deepened, but the aroma still carried a sharp alcoholic edge. It was evidently not quite there.

If you go by the books, six months is the minimum for a properly steeped vanilla extract. Some even argue that a full year is ideal. The science behind it makes sense—vanilla beans contain hundreds of compounds that need time to dissolve into the alcohol. The longer they sit, the more those compounds develop and subsequently deepen the flavor.

At the six-month mark, my extract had darkened to a rich, reddish-brown. The aroma was smoother, warmer, and unmistakably vanilla, with none of the harsh alcohol bite that was there in the beginning. But it wasn’t as dramatically different from the three-month version as I had expected.

A Smell Test at 3 Months vs. 6 Months

Comparing the scent at different stages was pretty interesting. At three months, the vanilla was present, but the alcohol still overpowered it. It smelled more like vanilla-infused vodka than true extract. By six months, the balance had shifted. The alcohol had softened and allowed the vanilla to shine in all of its glory.

The difference is noticeable, though keep in mind that it’s not night and day. The extract was richer, but the change was more about refinement than intensity. The vanilla had essentially rounded out. 

The Struggles No One Warned Me About Making Vanilla Extract From Vanilla Beans

Making vanilla extract might be simple in theory, but there were a few things I wasn’t prepared for. First, the floating beans. They don’t all sink, and if they sit too long above the liquid, there’s a risk of mold. Some people recommend weighing them down, but I just gave the jar a good shake every few days to keep things moving.

And did I mention the wait time? Waiting six months for anything requires some serious willpower, and it’s hard to resist the temptation to check in too often. Unlike aging whiskey or fermenting bread, there’s nothing visual that tells you when vanilla extract is “ready.” It’s a slow, invisible process that demands trust.

And finally, there’s the cost. Vanilla beans aren’t cheap, and a good batch of extract requires a decent number of them. Between the beans and the alcohol, the upfront investment can be as much as a bottle of high-quality store-bought extract.

Is Homemade Really Cheaper?

There’s no denying that pure vanilla extract is expensive, but homemade isn’t necessarily the budget-friendly alternative people think it is—at least not at first. A bottle of quality store-bought extract can run anywhere from $15 to $40, depending on the brand. A batch of homemade costs about the same, if not more, when you factor in the beans and alcohol.

The savings come later. Once the initial batch is made, it lasts indefinitely, and you can top it off with more alcohol as you use it and essentially create a self-sustaining bottle. Over time, that makes it far more cost-effective than constantly buying new bottles from the store.

Why the Type of Vanilla Bean Matters More Than You Think

Naturally, the type of vanilla beans you use makes a big difference. Madagascar vanilla is the most common and known for its classic, creamy, and rich flavor. Tahitian vanilla is more floral and fruity, while Mexican vanilla has a bold, slightly spicy profile.

Even the choice of alcohol plays a role. Vodka is neutral and lets the vanilla shine, but using bourbon or rum can achieve another layer of depth. A bourbon-based extract has caramel undertones, while rum lends a subtle sweetness. It all depends on what kind of flavor you’re after.

Baking With My 6-Month Extract

The real test came when I used my homemade vanilla extract in a few favorite recipes. In a batch of cookies, the flavor was noticeably richer—deeper, rounder, more pronounced. A simple pound cake brought out its warmth even more.

But it wasn’t a dramatic difference from a high-end store-bought extract. The homemade version had a slightly smoother taste, but in most baked goods, the change was more subtle than groundbreaking. Where it really outperformed was in recipes where vanilla was the star—custards, frostings, and anything where artificial flavors couldn’t hide behind other ingredients.

Would I Wait Another 6 Months?

After six months, the verdict is clear—homemade vanilla extract from vanilla beans is worth the wait, but it’s not an instant miracle. Next time, I’d start multiple batches at different times to avoid long waiting periods between refills. Experimenting with different alcohols and vanilla bean varieties could also make things more interesting. The biggest takeaway is that patience pays off.