12-Count 6"-7.5" Grade A Madagascar Bourbon Vanilla Beans Expired

Think it's better to use Grade B vanilla beans for extract than Grade A. Grade A are meant to be used for cooking, B for extraction (since they are drier and have more concentrated flavor).

These seem like a better deal if you want to make extract https://www.amazon.com/Madagascar...B08BHRZ2PC

Or these https://www.amazon.com/Madagascar...07LCY15TM/

At least 1/4 of a gallon. Just buy cheap vodka then filter it a few time using a Brita filter then score 6 beans or all, and put it in the vodka to soak for a few months. I've had mine for years.

With the discount, it's the lowest price in years. Although, I hope it hasn't been sitting in the warehouse for a long time.

Ordering by the bean is problematic since they can range is size and moisture dramatically.
I find it's best to buy from vendors that sell by weight.

A simple ratio for extract is 1oz of beans for each cup of alcohol. This results is a slightly higher concentration than the FDA requirement for "single fold" vanilla.
I highly recommend making a double fold if you're going to wait the time to make extract (2oz beans to 1 cup alcohol). You can scale up.

Use 80-100 proof alcohols. The best, imo, is a grain alcohol like Everclear diluted to 100 proof with distilled water. It's flavorless, cost effective, and helps with the extraction. But, feel free to experiment with various rums, bourbons or vodkas.
Soak beans for at least 6 months. I recommend 1 year to 18 months. You can speed up the process through sous vide heating if you want. Cutting up or at least splitting the beans will help with extraction.

If you're using the extract for baked goods (in the oven, 300+ degrees), just use Baker's brand artificial. It's great, cheap, and no one will know. The high heat will removed many of the additional flavor compounds of real vanilla anyway.
Save the homemade extract for things that won't be baked (pudding, coffee, whipped cream, frostings, yogurt, etc). You'll be able to notice the flavor difference.

Also, consider ordering extra to make vanilla paste (you can use it much faster than waiting for extract and it's amazing), vanilla sugar, vanilla salt, or vanilla powder. So many uses, even in savory dishes.

If you want to go down the rabbit hole, there is a Facebook co-op group that is amazing for information and sourcing beans: Indri's Vanilla Bean Group.