As you probably already know, only vanilla extracts without sugars and colors added are SCD legal.
This may surprise you. I know it surprised me. But most commercial vanilla extracts are full of all kinds of junk these days -- caramel color and sugar are two of the more popular offenders.
I recently found a bottle of legal vanilla extract at Smart and Final, but it only lists "alcohol" on it. Now I personally have to write and find out if the alcohol they used is distilled -- and thus, gluten free. My son and I remain gluten free due to demonstrated sensitivity to gluten, you see.
Anyway! I started thinking. I thought, Self, why do you do this to yourself? Why don't you try to make my own?
I haven't yet. But when I do, I'm going to use this web site.
From that site, I learned that most of the people on the Internet are making vanilla incorrectly, which is why some sites say that making it on your own just doesn't work all that well.
Some takeaway points, if you are going to attempt this:
--use a dark brown, blue, or green bottle or other airtight container
--remember that only LIGHT rum is SCD legal, if you decide to use rum
--Vodka is the most neutral tasting alcohol
--shoot for 80 proof (40 percent alcohol)
--try to get "grade B" vanilla beans, which create a better and stronger extract
--use at MINIMUM 8 beans per 8 ounces of alcohol. Commercial vanilla producers have ways to bang all the good stuff out of the beans -- we're just cutting them lengthwise. So we have to use more.
--don't be afraid to use more beans! There are plenty of "double strength" brands of vanilla out there. Go for it.
By the way, I have taste tested my pickles and they are DIVINE. I am going to be posting photos and a recipe soon, so stay tuned! :D