- 1). Place one cup of stems in the blender and add two cups of vodka. Some people prefer to use brandy for tincture-making, which is fine. Glycerin can be used if alcohol is not available.
- 2). Pulse the blender to chop up the stems. The stems do not need to be ground into dust--just give them a few pulses so that they float in the alcohol. The idea is to break down the plant material so it is more easily absorbed by the solvent.
- 3). Pour the blended material into the Mason jar. Repeat Steps 1 and 2 using the the remaining stems and vodka. Add the second batch of blended material to the Mason jar.
- 4). Cap the jar with a tight-fitting lid and give the mixture a shake. Once the plant material has settled, look to see that all the stems are covered by the solvent. Material that is not submerged can rot during the tincturing process.
- 5). Store the tincture in a cool, dark area for three to four weeks. The longer the tincture sits, the stronger it will be. It can sit for several more weeks if you like. Alcohol is a preservative--the plant material will not go bad in this solution.
- 6). Check on the tincture at least once every two days to make sure the plant material is still submerged in the alcohol. Shake the tincture to prevent settling.
- 7). Remove the jar from storage after the designated time and prepare to make the tincture.
- 8). Drape a piece of cheesecloth over a colander or strainer that is sitting over a pot.
- 9). Drain the tincture from the jar into the cheesecloth, letting the liquid run into the pot underneath. Pull up the sides of the cloth around the stems and make a bundle.
- 10
Squeeze as much liquid as you can out of the material. - 11
Pour the resulting tincture into the amber colored bottle. You will want to use a funnel for this purpose so you don't lose any of your tincture. Label the bottle with the name of the herb used and store it in a cool, dry location. Tinctures do not need to be refrigerated.
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