Benefits of using organic alcohol for making tinctures
No chemical residues
Organic alcohol is produced from organic crops that are grown without synthetic pesticides, herbicides, or fertilizers. This means there are no chemical residues in the alcohol, which can lead to a cleaner and more natural tincture.
Health and safety
Organic alcohol does not contain harmful chemicals or toxins that can be present in conventional alcohols. This can be especially important when using tinctures for medicinal or dietary purposes, as you want to avoid introducing unnecessary contaminants.
Enhanced flavor and aroma
Organic alcohol is often considered to have a cleaner and purer taste compared to non-organic varieties. This can be particularly relevant when making herbal tinctures, as it may allow the natural flavors and aromas of the herbs to shine through.
Organic farming practices are generally more sustainable and environmentally friendly. Organic alcohol production tends to have a lower impact on soil and water quality, which can contribute to a healthier ecosystem. Organic farming tends to prioritize animal welfare, biodiversity, and sustainable land use.
How to make a tincture with organic food grade alcohol
- dried activated plant material
- high-proof organic ethyl alcohol
- mason jars or glass containers
- fine mesh strainer or cheese cloth
- amber glass dropper botles for storing the final tincture
01 PREPARE THE PLANT MATERIAL
Ensure your plant material is fully dried. Moisture can introduce unwanted elements and promote the growth of mould. Grind or break up the plant material into smaller pieces. This increases the surface area and enhances extraction.
02 CHOOSE THE RIGHT ALCOHOL
Select a high-proof organic ethyl alcohol. The alcohol should be safe for consumption and of high quality.
03 COMBINE ALCOHOL AND PLANT MATERIAL
Place the dried plant material in a glass jar. Pour enough alcohol over the plant material to fully submerge it. The plant material should be covered by the alcohol.
04 SEAL AND SHAKE
Seal the jar tightly and shake it gently to mix the alcohol and plant material. Allow the mixture to sit in a cool, dark place for a period of time. The extraction time can vary depending on the plant and the compounds you're extracting. Shake the jar gently each day. This helps distribute the plant material and encourages thorough extraction.
05 STRAIN THE MIXTURE
After the extraction period, strain the mixture to remove the plant material. You can use a fine mesh strainer or cheesecloth. You might need to strain it multiple times to ensure no plant material remains.
06 STORE THE TINCTURE
Transfer the strained tincture into amber glass dropper bottles. Amber glass helps protect the tincture from light exposure. Label the bottles with the date and type of tincture.
07 OPTIONAL: EVAPORATE FOR CONCENTRATION
If you want to concentrate the tincture further, you can allow some of the alcohol to evaporate. Place the tincture in an open container in a well-ventilated area. Keep in mind that this will also concentrate the potency of the tincture.
Tinctures can be consumed orally, typically by placing a few drops under the tongue. You can also add tinctures to beverages or foods.
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Why isopropyl alcohol must not be used in food preparation
We sometimes hear growers use isopropyl alcohol (IPA) to make tinctures. Isopropyl alcohol, also known as rubbing alcohol or IPA should not be used in food preparation because it is not intended for human consumption. It contains impurities that could be harmful if ingested, such as methanol or acetone. Even small amounts of these substances can be fatal. And if you evaporate alcohol, the impurities still remain in the end product in concentrated levels. Therefore, it is important to use only food-grade alcohol when preparing or handling food. Organic ethyl alcohol is safe for human consumption in small amounts and is commonly used in cooking and food processing.