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1
Carefully open the bottle of brandy.
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2
Pour off approximately one shot of liquid.
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3
On a small cutting board slice vanilla beans in half, then again length wise.
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4
This will produce 4 strips of vanilla bean husk per each original bean.
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5
With a sharp fine tip paring knife, gently slide the blade flat against the inside of the hull of vanilla husk.
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6
Put all gathered vanilla pulp (looks just like fine coffee grounds) straight into bottle of brandy, and then place the husk inside the bottle as well.
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7
Repeat until all slices of bean husk have been stripped and dropped into the bottle.
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8
Re-cork/close bottle and gently shake to disburse the vanilla husks and pulp in the liquid.
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9
This is a very slow steeping process so do not rush the immersion.
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10
Store bottle on in a space where you will remember to stir/swirl the bottle aprox once a week for at least 2 to 3 months.
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11
When you pour off some of your homemade vanilla into a smaller bottle for easier usage, remember to refill the original bottle back up with fresh alcohol, and begin the immersion process again.
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12
The original beans will last at several steeps, in fact my original vanilla has been used for 4 batches now.
