Mason Delacroix
Tinctures are 'hydroalcoholic' extractions, with alcohol being one of the best solvents available in the home kitchen to extract most constituents from plants. The weight of plant materials (or marc) relative to the volume of alcohol (or menstruum) used in making a tincture is important. Generally, nearly pure alcohol is used to extract resins, balsams, and camphors, while other constituents, such as essential oils and glycosides, are better extracted in alcohol with a lower percentage. The amount of grams of bud required for alcohol in tinctures depends on the type of herb and its density. For example, 10 grams of dandelion root would require 50ml of solvent, whereas lavender buds, being less dense, would require a higher ratio of solvent to herb. When it comes to cannabis tinctures, an eighth to a half ounce (3.5 - 14 grams) of cannabis flower is typically used with 3-12 fl oz of food-grade ethanol, glycerin, or a carrier oil.
How many grams of bud for alcohol in tinctures?
| Characteristics | Values |
|---|---|
| Grams of bud for tinctures | 3.5 – 14 grams |
| Grams of dandelion root for tinctures | 10 grams |
| Grams of lavender bud for tinctures | 1:7 or 1:8 ratio |
| Grams of fresh herb macerated in alcohol for tinctures | 1 gram of herb macerated in 2 milliliters of alcohol |
| Grams of dry herb macerated in alcohol for tinctures | 1 gram of herb macerated in 5 milliliters of alcohol |
| Alcohol percentage for tinctures | 40-50% ABV |
| Alcohol type for tinctures | Vodka, brandy, wine, gin, rum, whiskey |
| Tincture preparation time | 30-60 days |
| Tincture storage | Sealed |
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What You'll Learn
- The folk method: fill a jar halfway with herbs, cover with alcohol, steep for a month
- Optimal extraction: 1 gram of fresh herb is macerated in 2ml of pure alcohol
- Decarboxylate your cannabis: bake ground buds at 220-240°F for 30 mins to an hour
- Shake and freeze method: shake and freeze alcohol and bud in a mason jar, strain
- Wine for tinctures: use wine with at least 12.5% ABV for tincturing leaves, stems, and flowers
The folk method: fill a jar halfway with herbs, cover with alcohol, steep for a month
The folk method is a simple and traditional approach to making tinctures. It is often used by beginner herbalists because it is easy to follow, but experienced practitioners also use it for its simplicity and the intuition it allows. The folk method does not involve any precise calculations, and you can use whatever herbs, jars, and alcohol you have available.
To make a tincture using the folk method, start by filling a jar about halfway with fresh or dried plant material. The amount of plant material you use will depend on its type and moisture content. Fresh roots and barks contain less water, so you can fill the jar up to halfway with these materials. For fresh leafy parts and flowers, which contain more water, you can fill the jar up to three-quarters full. If you are using dried leaves and flowers, fill the jar one-third to halfway full, as these can soak up a lot of liquid.
Once you have added your plant material, fill the jar with alcohol, ensuring that the herbs are completely covered. You can use any type of alcohol, but keep in mind that most alcohol purchased from a liquor store contains about 50% alcohol and 50% water. If you are using a plant that requires a high percentage of alcohol for extraction, such as resin, you may want to use 95% alcohol. Place parchment paper between the lid and the jar, close it tightly, and label the jar.
Let the jar steep in a cool, dark place for about a month, shaking it every other day or so. After steeping, strain the tincture through fine mesh or a cheesecloth into another jar. You can use a coffee filter to remove any remaining sediment. Finally, bottle your tincture and enjoy!
The folk method is a simple and intuitive way to make tinctures, but it may not be suitable if you require precise measurements or consistency in your preparations. However, it is a great option for those who want to create herbal tinctures with minimal equipment and ingredients.
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Optimal extraction: 1 gram of fresh herb is macerated in 2ml of pure alcohol
When it comes to tinctures, the weight of the plant material (or marc) relative to the volume of alcohol (or menstruum) used is important. This is known as the weight-to-volume ratio. In herbalism, grams and milliliters are typically used as measurements of volume and weight.
For optimal extraction, 1 gram of fresh herb is macerated in 2ml of almost pure alcohol (e.g. Everclear) for fresh plant tinctures. This means the herb is soaked in alcohol to extract its beneficial properties. The ratio ensures a concentrated tincture, with a small amount of herb being used relative to the alcohol.
This differs from tinctures made with dry plant materials, where the ratio changes to 1 gram of herb macerated in 5 milliliters of menstruum with an alcohol content between 50% and 65%. The higher ratio in dry plant tinctures accounts for the reduced weight of the dried herb, which loses moisture during the drying process.
The weight-to-volume ratio is a key consideration when preparing tinctures, as it ensures the desired concentration of plant properties is achieved. It is also important to note that different plants may require different ratios. For example, fluffy" herbs like Calendula may be prepared at a 1:4 or 1:5 ratio, while denser plants like milk thistle seed might require a 1:1 ratio.
Additionally, the type of alcohol used can vary. While Everclear is a popular choice for its high alcohol content, other options include vodka, brandy, whiskey, rum, and gin. However, these alternatives have lower alcohol percentages, so dilution may be necessary to achieve the desired concentration.
Preparing tinctures requires careful measurement and experimentation. It is important to record the weight and volume of the herb and alcohol used, as this information can be used to adjust the formulation if the tincture is ineffective or too strong.
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Decarboxylate your cannabis: bake ground buds at 220-240°F for 30 mins to an hour
Decarboxylation is a critical step in activating the psychoactive properties of cannabinoids present in the cannabis plant, such as THC and CBD. It involves applying heat to the flower to convert the non-psychoactive cannabinoid acids, THCA and CBDA, into their active forms. This process is essential for achieving the desired effects in cannabis edibles and tinctures.
To decarboxylate your cannabis, first, preheat your oven to between 220-240°F. The temperature range ensures optimal decarboxylation without destroying the cannabinoids and terpenes. Line a baking sheet with parchment paper or aluminium foil to ensure easy cleanup. Then, break up or grind your buds into small pieces, but avoid grinding them too finely as this can lead to uneven decarboxylation and make it harder to strain. Spread the ground cannabis evenly across the parchment paper, ensuring a thin layer without any clumps for even heating.
Place the baking sheet in the oven and heat for 30 to 60 minutes, depending on the temperature and the moisture content of your cannabis. Lower temperatures will require more time, while higher temperatures will speed up the process. Stir the cannabis at least once during the process. The cannabis should take on a lightly toasted and golden brown colour.
Once the desired time has passed and your cannabis has cooled, it is ready to be added to butter, oil, or another base for an infusion. You can also store it in a tightly sealed glass jar for future use. It is important to note that decarboxylation requires specific temperatures and durations for optimal results, and overheating can burn off valuable cannabinoids and terpenes, reducing the potency and effectiveness of your final product.
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Shake and freeze method: shake and freeze alcohol and bud in a mason jar, strain
The shake and freeze method is a quick and easy way to make a cannabis tincture. This method does not require heat and can be done in a couple of hours or days, depending on the desired potency.
To begin, you will need to prepare your cannabis buds. It is important that the buds are dry and free of mould. The buds should be ground, but not too finely, as this will only make the tincture cloudy. A rough chop will do. Place the ground buds in a mason jar.
Next, you will need to decarb your buds. This can be done by placing the mason jar in the freezer for several hours or overnight. Alternatively, you can bake the ground buds in the oven at 250°F for 20-30 minutes before placing them in the jar.
Once the buds are frozen or decarbed, pour in enough cold alcohol to completely cover the plant material. High-proof grain alcohol is recommended for a lighter-coloured and less intensely flavoured tincture. However, other types of alcohol, such as rum, can also be used.
After adding the alcohol, secure the lid on the mason jar and shake vigorously for several minutes. Place the jar in the coldest part of your freezer and leave it for at least one day. The tincture will be more potent after several days.
Finally, when the tincture has reached the desired potency, strain out the plant material using a cheesecloth or coffee filter. The tincture can then be stored in a dark glass bottle or dropper bottle and kept in the fridge or a cool, dark place for up to several months.
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Wine for tinctures: use wine with at least 12.5% ABV for tincturing leaves, stems, and flowers
When making tinctures, the weight of the plant material (or marc) relative to the volume of alcohol (or menstruum) is important. The weight-to-volume ratio is a basic rule to follow when making tinctures. For instance, 1 gram of fresh herb is soaked in 2 milliliters of almost pure alcohol for optimal extraction.
Wine is an excellent choice for tincturing leaves, stems, and flowers, especially if you want to play around with infusing flowers and spices to make a flavoured herbal wine. However, wine typically has a lower percentage of alcohol, so it has a higher tendency to expire if you use certain plants with higher water content. Therefore, it is recommended to use wine with at least 12.5% ABV for tincturing. This alcohol percentage is ideal for more delicate herbs, such as chamomile, lavender, red lotus, blue lotus, holy basil, and catnip.
If you are using wine for tincturing, it is important to remember that wine is rich in tannins. These are large molecules that can latch on to smaller molecules, such as alkaloids, minerals, and amino acids. To get the most benefits out of your wine tincture, you may need to use low-tannin varieties. Red wines typically contain more tannins than white wines. For example, Cabernet Sauvignon has the highest average tannin levels, while Frontenac and Petite Pearl have the lowest tannin levels.
In addition to choosing the right type of wine and herb, it is also important to consider the weight-to-volume ratio when making your tincture. The amount of herb you use will depend on the density of the plant material. For example, dandelion root is denser than lavender buds, so you would use a lower ratio of herb to wine when making a dandelion root tincture and a higher ratio when making a lavender bud tincture.
Finally, it is essential to choose organic herbs to make your tinctures, as pesticides can contaminate your homemade remedy and cause health problems.
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Frequently asked questions
The amount of bud needed depends on the desired potency and the type of herb used. For example, 10 grams of dandelion root is used with 50ml of solvent, while lavender buds may need a higher ratio of up to 1:8. For cannabis flower, an eighth to a half ounce (3.5 - 14 grams) is recommended.
The best type of alcohol depends on the plant material being used. Wine is ideal for leaves, stems, and flowers, especially more delicate herbs. Spirits, such as vodka, gin, rum, or whiskey, are suitable for herbs like gotu kola and mullein leaf. Strong spirits with 50% ABV or higher are recommended for resins, gums, and dense barks or roots.
The folk method is a simple approach that only requires herbs, a jar, and alcohol. Fill a jar halfway with herbs, cover them with alcohol, and add parchment paper before closing the jar tightly. Shake the jar occasionally during the steeping process, which can take up to a month.
The bud should be dried and ground to increase the surface area. Freezing the bud before infusion can help dislodge cannabinoid-rich trichomes. Decarboxylation is also recommended if an intoxicating effect is desired from THC.
The ratio depends on the concentration of alcohol and the desired potency of the tincture. A general rule is to use 1 gram of herb per 2-5 milliliters of alcohol, with higher concentrations of alcohol requiring less herb. For example, 1 gram of fresh herb can be macerated in 2 milliliters of almost pure alcohol.
