Making Tinctures
Do NOT use isopropyl (rubbing) alcohol under any circumstances!
- Use only ethyl alcohol, also known as ethanol or grain alcohol.
- For best results, do NOT use anything that is less than 70% alcohol (or 140- proof).
- The alcohol should be cut with 25% distilled water.
- The best type of alcohol to use is Everclear, which is 192-proof, or its equivalent.
- Rum may also be used if you wish to mask any herb that has an unpleasant taste.
- All parts of the plant may be used for tincturing: roots, bark, stems, leaves, and flowers.
- The best results will be achieved if all material is ground as fine as possible before added to the alcohol.
- Dried herbs produce a stronger tincture in less time than fresh herbs. This is due to the water content of fresh material.
- Ratio of herbs to alcohol/water mixture should be 3 Tablespoons : 1 Cup.
- The mixture should be stored in an airtight, glass container while it steeps.
- The mixture should be shaken periodically to allow full saturation of the alcohol into the plant material.
- The container should be kept in a cool, dark place—but not the refrigerator—for 2 weeks before straining the herbs from the alcohol.
- If the tincture isn’t strong enough at the end of 2 weeks, strain the spent herbs from the alcohol and add new material. Allow this to steep for another two weeks before straining.
- The tincture may be added to baths, applied directly to the skin (beware of possible allergic reactions), or diluted in liquid and taken internally.
- The standard dosage of tinctures is 5-10 drops, diluted in 4 oz of juice or water.
- If taking internally, please check the possible ramifications of ingesting the tincture, including any allergic reactions or interactions with drugs you are taking.
- Tinctures are long-lived. Most have a "shelf life" of about 2 years. Somewhere on the label, make sure to note the date the tincture was finished to avoid confusion later.
- Keep the finished tincture in an amber bottle and store in a cool, dark place.