Super newbie question about adding adjuncts.

[MPBeer]

Hello guys. I'm a fan of drinking beer, and new to home brewing. Since my country's craft breweries don't brew any adjunct stouts, I decided to brew one myself. So I'm looking up googles how to brew one, and found out that you don't put adjuncts alone in the fermenter (or whatever the name is!).

It seems like you usually soak them in the vodka. I saw a post that one reason soaking in the vodka is to prevent from infection. But couldn't find any more info. So right now I'm curious about

1. Why do you soak the adjuncts (vanilla, chocolate, cinnamon, etc..) in vodka?
2. How do you soak them in vodka? How much of the vodka and for how long?
3. What to you put at the fermenter? Including the vodka? Or do you just pull the adjuncts out of the vodka?
4. If former, doesn't the vodka adds boozy flavor to your beer?

Any detailed answer would be really appreciated. Cheers!

 

[day_trippr]

1. The only post-fermentation adjuncts I use are cocoa nibs and vanilla beans, and for those I soak them in dark rum to both sanitize and extract a tincture for increased efficiency. I used to use vodka but the dark rum adds a nice touch to my big stouts.
2. I put them in a seal-able plastic container (Ziploc, I believe) and use enough spirit to just cover, usually adding a bit more after 24 hours to account for absorption. I let that marinate for a good week with daily shakes.
3. I dump the whole works in the fermentor.
4. In my case this is 5+ gallons of 11%+ chocolate stout that can handle a few ounces of spirit without notice

Cheers!

 

[MPBeer]

1. The only post-fermentation adjuncts I use are cocoa nibs and vanilla beans, and for those I soak them in dark rum to both sanitize and extract a tincture for increased efficiency. I used to use vodka but the dark rum adds a nice touch to my big stouts.
2. I put them in a seal-able plastic container (Ziploc, I believe) and use enough spirit to just cover, usually adding a bit more after 24 hours to account for absorption. I let that marinate for a good week with daily shakes.
3. I dump the whole works in the fermentor.
4. In my case this is 5+ gallons of 11%+ chocolate stout that can handle a few ounces of spirit without notice

Cheers!

Thanks a lot! Didn't notice soaking in spirits makes the adjuncts more efficient. Should note them in my homebrew note!

 

[day_trippr]

When you buy commercial extracts, they're mostly alcohol.
Alcohol is a wonderful thing

Cheers!