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How to make a Tincture
Amount Measure Preparation Method
ounce Dried or Powdered Herbs 5 ounces Vodka
5 ounce Vodka

Chop herbs finely with a knife or in a blender, then place them in a clean glass jar; do not pack them tightly or the alcohol will not be able to saturate them. Cover herbs with just enough vodka so that they are completely submerged and can slosh around a little. (Vodka contains only alcohol and water. One hundred proof vodka is preferable, but 80 proof vodka will do: the former is 50% alcohol and 50% water; the latter is 40% alcohol and 60% water.) If there seems to be too much or not enough vodka, adjust the amounts as necessary. Put a tight lid on the jar and store for 2 weeks at room temperature. A dark shelf is fine, since tincture does not need light to process. Shake the contents once or twice a day to redistribute the herbs in the alcohol. If you are using powdered herbs, stir them with a spoon every day. After 2 weeks, strain the herb pulp through a coffee filter or fine kitchen strainer. Stored in a cool place, a tincture can last 6 years or longer.
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