Step One: Before you begin this process, it is essential to sterilize your jars or bottles to ensure cleanliness and maintain food safety standards. Ensure you pat the bottle dry. 

Step Two: Use a food scale and weigh 1 oz of vanilla beans. Then, use a sharp knife to make a gentle lengthwise slit in the vanilla beans, ensuring not to split vanilla beans in half. We only need a tiny opening to let the vanilla flavor seep into the alcohol.

Step Three: Place 1 oz of vanilla beans into the bottle and pour in 8 oz of vodka (or your chosen alcohol), leaving some room at the top for heat expansion. Avoid filling the bottle to its brim to accommodate heat expansion during the Sous Vide process.

Step Four: Shake the bottle to ensure vanilla beans are fully immersed in Vodka. Fill a pot or Sous Vide container with room temperature water and place the Sous Vide precision machine inside. Place your bottles or jars into the pot before heating the water bath. Switch on the Sous Vide machine and set the temperature to 135F/57C.

Step Five: When the water bath reaches the desired temperature, place sous vide insulating balls on top to retain the heat. Allow the vanilla extract to cook for 12 hours. For convenience, consider starting the cooking process before bedtime so the vanilla extract is ready when you wake up.

Step Six: After extraction, remove the bottles or jars from the water bath and allow them to cool to room temperature on the counter. Although not ready for immediate use, I suggest continuing the infusion process for another 3 months. Store the bottles in a dark place, away from sunlight and heat, and remember to shake them weekly to keep the vanilla beans fully submerged. This will enhance the flavor and aroma of the extract over time.