Techniques for flavor extracts

[cheier]

For those of you that have made flavor extracts... what is your typical procedure? I'm playing around with a coconut extract, so I threw enough coconut shavings to fill 1/3 of a mason jar, and then filled it up 2/3 with cheap 40% ABV vodka, dropped in a stir bar, then threw it on a stir plate.

I'm not certain how the stir plate will affect the flavor extraction, but I did it on the basis that some sites I looked at said to agitate the mix once a day. I figured if once a day agitation was recommended, surely constant agitation should also be fine right? I am figuring I might be able to pull out some of that coconut flavor quicker. What do you guys think?

 

[Cpt_Kirks]

I've done fruit extracts this way:

Zest the limes or lemons. Soak the zest in cheap vodka for a week or more.

Filter the zest/vodka through a coffee filter, add at kegging/bottling.

Two large limes make enough extract for a 5 gallon batch of light wheat.

:rockin:

 

[SarahMatt]

+1 ^^

Agitation shouldn't matter. I soaked some lime zest in some Grey Goose for a batch of Lime-cello, then forgot about it for 4 days. It turned out delicious!!! Set it and forget it.
Want to hear how the coconut-beer turns out!!

 

[cheier]

I'm trying the coconut beer as as a brown ale, using amber and pale chocolate malts. I tested some of the extract in a Yukon Discovery Honey ESB, and I liked the flavour it contributed. Just too much oils. Wasn't filtered. Ended up leaving a greasy film on the glass when it was done.