I enjoy an earthy vanilla undertone in my tobacco extractions and had great success achieving that effect last year using PG extracted Madagascar bourbon planifolia vanilla beans blended with a touch of Holy vanilla concentrated flavoring. However, after considerable research, this year's batch will involve extracting the macerated vanilla beans in 60% VG and 40% purified water to yield vanilla glycerite. Evidently the water is a necessary component for proper extraction of flavor and aroma, I didn't know this before and my first extraction, while tasty, didn't use water and wasn't very aromatic. Cold processed in dark storage the extraction should take around three to four months. I'll be using 1/2 pound of split, scraped and macerated extract grade B Madagascar bourbon planifolia vanilla beans, 1200ml of VG and 800ml of purified water. After the extraction is complete and has been filtered down to 1 micron, a majority of the water will be evaporated off to stabilize the base for storage.