For those of you that have made vodka flavoring extracts, how much vodka did you use? I made an extract with lemon zest and fresh basil. The vodka seems to be noticeable in the final product. If my calculations are correct, the vodka boosted the alcohol by 0.3%. It was a total of 6 oz added to a 5 gallon batch. I used more than planned due to having to cover a large volume of basil. I didn’t really even consider it being an issue.
I have the same question. Wish some one with knowledge would answer.
Someone will. I assume the answer is if you can taste it you added too much. Just curious about how much most use. First time using this method and I guess I didn’t fully think it through.
Are you tasting vodka, or just a perceptible increase in alcohol presence? I thought the main idea using vodka for tinctures was that it was generally flavor neutral? 6oz in 5 gallons would be obvious with a rum, or bourbon, or tequila. I don’t have an answer for you Goschman, just kind of curious myself as to the threshold
To be honest it is a pretty bold beer with a lot going on. Maybe a bit too complex. I shouldn’t say it tastes like vodka but I get a boozy perception for it being a 6.7% saision. It also has a pretty big mouthfeel for finishing at 1.003. Could be from the rye?
55% Pilsner
27% Vienna
18% Rye
bitter with magnum
2 oz sorachi ace @ 2 minutes remaining
belle saison
OG 1.052
FG 1.003
6 oz vodka added to zest of three lemons and 21g freshly chopped basil
I just did a Belle Saison that went from 1.056 to 1.003. No additives, no strong alcohol per eption. Hope that helps.
Exactly why I quit using them. I could always detect the vodka.
I always taste the vodka in the worst way when I use it to make extracts. I like the taste of vodka by itself and the extracts taste fine but for whatever reason it dilutes into an unpleasant flavor in the beer. It’s not a booziness or burn. It’s just a taste issue. No idea why this happens. I don’t have the same problem adding any other spirits to beer.
So for me the “right” amount of vodka to use in an extract is zero.
Better off IMO using a different spirit. There’s plenty of unaged whiskey, grain spirits and rums on the market to use instead.
Got it. For some reason, I thought it was a pretty normal practice for a lot of people. Live and learn.
It seems to be a common practice, or at least something that people tell other people to do.
Yeah, same here.
Drew swears by them, but we all know what his tastes are like! 
I’m with Denny. I’ve never like the vodka tinctures because to me the vodka is detectable.
Another +1. Done it several times and I don’t like the character from it.
I’ve only used vodka tinctures twice and both times I found the taste of vodka very obvious. I gave up on using them.
Thanks all. Should have asked before I did it!
You learn by doing. The rest of us did.
Seriously, though, unless you try and it taste the vodka you’ll never know. Tons of people use vodka tinctures and like them.
For what it’s worth, I’ve used vodka tinctures for vanilla flavor. 8oz of vodka and two split vanilla beans. My results were a mellow vanilla background flavor and no vodka. I have a well stocked bar and can tell you that not all vodka is the same. Some are very neutral-- my taste buds are not so refined to taste 7.5 oz (after straining) of neutral vodka flavor in 600+ oz of brew. See what works for you–