HOW TO MAKE YOUR OWN EXTRACT
By Anthony Wood
One of the things a lot of bait makers use is extracts and herb extracts are a fantastic additive to have in your armoury. So how do you go about making a good extract?
In this article I will show you how to make a good quality extract on an alcohol base. The first thing you will need is 80 proof vodka this ensures a good mix of water and alcohol in the finished extract.
When you are picking your flowers pick the whole flower including petals, bud and a small 2cm section of the stem. Once you have weighed out your flowers tip all of them into a jar with an airtight lid.
Pour your vodka over the flowers making sure that every piece of the flowers gets covered in vodka. Put the lid onto the jar securely and put the jar aside in a dark place making a note of the date you made it.
After 6 weeks strain your mixture through a cheesecloth making sure to give it a good squeeze to get as much extract liquid through as possible.
If you want to make your extract even stronger simply repeat the above process and top up with a small amount of vodka if needed.
Now you can either pour your extract back into the same jar or if you can get them you can pour it into those little essential oil jars. Store in a dark cupboard or in the fridge.
Don’t forget that you can use fruit, fresh herbs, spices or other flowers such as dandelions, roses, lavender, chrysanthemum, etc.
Vanilla Beans - Madagascan Premium Gourmet Vanilla Beans 15 Grams (Vacuum Sealed in a Glass Jar)
- IMPORTANT: it has an expiration date of 2 years. However, it is extremely important to store it in a very dry place to prevent the formation of mold. Once the package is opened, it must be consumed as soon as possible.
- The vanilla beans have a total weight of 15 grams. Normally the glass bottle contains 6 beans, however this number may sometimes vary slightly depending on the length of the bean itself.
- Grown in Madagascar, each vanilla bean is hand-selected for their freshness and delicious fragrance.
- Vanilla flavouring is used often in baking, chocolate making, in creams, pastry doughs, ice creams, compotes, poached fruit and other sweets.
- It is also used in distilling and to aromatise mulled wine, punch, chocolate or sangria. It combines perfectly with many baked desserts, in addition to desserts that are frozen or served cool. The beans can be used in sauces, puddings or ice cream. Half a bean is enough for most individual recipes.