Can you use vanilla extract in place of beans?? Extract has the vanilla in a solution, usually in an alcohol, Using the bean the results can't be predicted. So if my recipe calls for 3 beans and at the end of my fermentation there is no vanilla flavor, maybe I should of used 6 beans, see where I am going. Will the bean(s) have the same result time after time, I see several variables. Anyway, could one just use an amount of extract to get the flavor you are looking for and then use that amount in subsequent batches? What do you think?