Re: Great Advice! Re: TINCTURING..Short questions
I've never thought about the alcohol/herb ratio in anything other than eyeballing it lol. Most of my tinctures have about 2" of alcohol float on top of the herbs. I like to make my tinctures very strong, but then some of mine were tinctured in October of last year so they 're really strong because they're still tincturing.
I don't know if you've read this but you don't have to harvest the whole bottle at once. You can just harvest a small bottle, what you will use in a month and leave the rest tincturing for as long as it lasts, the longer it tinctures the stronger it gets.
Also, just in case you don't know, after the third day you pour the tinctue into a Vita-Mix or a blender and macerate it then pour it all back in the jar. By doing this we make sure that every tiny bit of herb is saturated in the alcohol.
Over the years I have made jams, jellies, frozen vegetables, canned vegetables, and pickled veggies. Every year until last I have made two fruit cakes. This is the year I am switching to tincturing. It was much easier, well so far. No jokes about the fruit cakes...if you tasted them you would want my recipe.
Lol I agree, tincturing is waaaay easier! And it's fun too!!!!
Willow