Esoteric Online

Not all tinctures have to be made with alcohol. You may be trying to avoid even the few drops of alcohol that a standard tincture provides, or you are put off by the taste of alcohol enough that it interferes with your herbal protocol. Make some of your tinctures with vinegar instead, and avoid any problems that arise with using an alcohol base.

Difficulty: Easy

Time Required: 2 weeks


  1. Fill your glass container with dry herbs

    1. Pour apple cider vinegar over the herbs, until they are completely submerged.
    2. Cap tightly.
    3. Label your tincture with the contents and the date you started.
    4. Every day, shake your tincture to agitate the contents.
    5. After two weeks, strain your tincture if desired. I often strain off just enough to fill my dropper bottle and leave the rest of the vinegar in the original container until needed.
    6. Store in a cool, dark place.


    1. Use raw apple cider vinegar if at all possible; apple cider vinegar that contains the mother if raw is not available.
    2. Avoid white vinegar.
    3. Use dry herbs only.


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Replies to This Discussion

I have been toying with the idea of trying a small batch of tincture from a old kombucha.. perhaps of muellin. Any idea as to whether this will work? I have found that some non alcohol based tinctures that are best when made with alcohol can benefit from a few weeks soak in a very small amount of alcohol. This helps to break the cell structures making the substance readily available to the follow up.. be it oil, vinegar, veg. glycerine.  (w/ alcohol: Shake vigorously twice daily, coffee filter the top for the last bit before the second part in order to evaporate the alcohol). 


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