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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Vanilla Beans and long term storage
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Old 03-17-2010, 10:10 PM   #1
frogguruami
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Default Vanilla Beans and long term storage

I have a Tangerine Mead going right now that is heavily spiced. It has already had two spice additions and vanilla beans were going to be the next and final addition when I racked it for storage until fall when it would be bottled. The problem is, I really need to free up a carboy in the next week or so. So I am considering dropping a vanilla bean in each wine bottle and bottling it now. It is not ideal but...

My question is, are there any off flavors I will have to worry about with the vanilla bean being (for all intents and purposes) permanently in the bottle. It there going to be some funky (in a bad way) flavor in 1, 3, 5, 10 years??

TIA
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Old 03-18-2010, 11:45 AM   #2
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I think your biggest problem is going to be overpowering vanilla, but I have read that it will mellow out much quicker than other spices. I would consider splitting the beans and adding 1/2 to each bottle.
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Old 03-18-2010, 12:28 PM   #3
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Quote:
Originally Posted by stromam View Post
I think your biggest problem is going to be overpowering vanilla, but I have read that it will mellow out much quicker than other spices. I would consider splitting the beans and adding 1/2 to each bottle.
Thanks for the response! So you don't think the bean would develop any bitterness over time??
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Old 03-18-2010, 02:21 PM   #4
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I haven't used vanilla bean before. Could you just add it now, and in "a week or so" you might have a decent amount of flavor to bottle it. Or, since you only have "a week or so", double up the amount of vanilla?
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Old 03-18-2010, 02:37 PM   #5
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Originally Posted by frogguruami View Post
Thanks for the response! So you don't think the bean would develop any bitterness over time??
I don't think it will, if there was any bittering compounds they would probably be leached out within the first couple months (which is what everyone does at least).
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