Tinctures, Alcohol and Fermentation

[IdahoHerbalist]

One of the things that Patrick and I have discussed over the last couple of years is a source of alcohol for producing tinctures if/when the normal sources become very expensive or disappear altogether. One of the things we have discussed is home manufacture of hooch, you know, like in the Beverly Hillbillies.

Well, we recently had a class on fermentation here in Buhl. No, not hooch fermentation, but for the preservation and nutritional improvement of our food. One of the side notes of the class was quite interested and caught my attention. While discussing kefir making, it was noted that if one were to allow the kefir too much sucrose and let it go too long it would produce alcohol.

This has led me to think about a couple of questions:

1: would the alcohol from the kefir process be enough to produce long term tinctures or

2: would you still need to run it through a still to get a high enough concentration.

Another question that came to mind was if the fermentation process for preserving food also be sufficient to preserve medicinal plant matter or would it change the properties too much to be useful for that purpose.

I hope this gets a nice, lively discussion going.

[Dr. Patrick JonesHomestead Instructor]

You need at least 25% alcohol for even the mildest tinctures. Most require about 40% and some require as much as 90%.

Kefir fermentation produces lower amounts than this (between 0.08% to 2% alcohol).

I think one would be better off making wine (for the lower level herbs) or corn whiskey/vodka (with a still) for the higher proof stuff.

You can also make vinegar tinctures from many herbs. To make vinegar, just leave wine or cider sitting open and the little vinegar-making fermenter bugs will find it and change it.

The fermentation course was excellent though. I’m drinking close to a quart of kefir a day. Can’t get enough of the stuff.

Patrick

Don't use herbs or combine herbs with medications or use them during lactation or pregnancy without talking with your healthcare provider.

[IdahoHerbalist]

What about fermenting the herbs, like in sour kraut to preserve the herbs? Would the medicinal properties still be left intact?

[Dr. Patrick JonesHomestead Instructor]

Good question. It probably depends a little on the herb. The process of fermentation involves chemical changes on the substrate from the enzymes produced by the bacteria. I’d be concerned about the herb still being “the herb” when the bugs were done digesting it.

Adding alcohol to an herb doesn’t cause any chemical reaction other than the leaching of the medicinal principles in the solvent. Fermentation, by contrast, involves fundamental chemical changes in the substrate.

Probably safest to use alcohol to preserve herbs rather than change the herbs into alcohol.

Patrick

Don't use herbs or combine herbs with medications or use them during lactation or pregnancy without talking with your healthcare provider.

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