Tinctures
A Tincture is a medicine made by dissolving or infusing a medicine in alcohol. Sometimes the term is used for extractions in other Menstruums, for example an 'Acid Tincture' is sometimes used to describe a medicine extracted with Vinegar. They are most commonly prepared of herbs, but may be prepared from certain animal and mineral products also. Tinctures may be simple or compound, although modern practitioners tend to use simple tinctures which they mix as required.
In the making of a Tincture, the medicine is broken but not powdered and mixed with an alcohol-water mixture written as a percentage of alcohol. For example, 40% indicates 40% of alcohol (or ethanol) and 60% water. Different strengths are used for different materials in modern times, however, traditionally usually Spiritum Viate, the Spirit of Wine (Brandy) is used, indicating approximately 40%. In some cases, highly purified Spirit is used, which was typically, perhaps, around 65-80% alcohol. When Wine is used (12-15% alcohol), the preparation is called a 'Wine'.
The broken or crushed material is infused in the alcohol mixture to give a certain extraction in modern times. For example, 1:5, 1:10, more or less. A 1:1 Tincture is usually called a Fluid Extract. However, traditionally it was most common to cover the herbs by 4 finger-breadths. The vessel is closed, and shaken or agitated every days for 10-14 days. Sometimes the extraction is continued for 1 month. In some cases, such as with Saffron, the medicine may be left in the alcohol. Extraction is also enhanced by standing the vessel in warm water such as a water bath.
Once the extraction is complete, the herbs are strained and pressed. Traditionally, it was typical for common herbs such as Balm, Mint, Camomile and Rosemary to be triple-infused. This is simply adding further herbs once the initial extraction is completed. This will make a far stronger tincture meaning lesser doses are more effective.
During the 17th century, it became in vogue to use Salt of Tartar (Potassium carbonate) to enhance extraction and fix the volatile oils. This is not necessary, but does make for a better extraction.
Tinctures are stored in dark glass bottles to avoid degradation by light. They will normally stay effective for 5 years.
In the making of a Tincture, the medicine is broken but not powdered and mixed with an alcohol-water mixture written as a percentage of alcohol. For example, 40% indicates 40% of alcohol (or ethanol) and 60% water. Different strengths are used for different materials in modern times, however, traditionally usually Spiritum Viate, the Spirit of Wine (Brandy) is used, indicating approximately 40%. In some cases, highly purified Spirit is used, which was typically, perhaps, around 65-80% alcohol. When Wine is used (12-15% alcohol), the preparation is called a 'Wine'.
The broken or crushed material is infused in the alcohol mixture to give a certain extraction in modern times. For example, 1:5, 1:10, more or less. A 1:1 Tincture is usually called a Fluid Extract. However, traditionally it was most common to cover the herbs by 4 finger-breadths. The vessel is closed, and shaken or agitated every days for 10-14 days. Sometimes the extraction is continued for 1 month. In some cases, such as with Saffron, the medicine may be left in the alcohol. Extraction is also enhanced by standing the vessel in warm water such as a water bath.
Once the extraction is complete, the herbs are strained and pressed. Traditionally, it was typical for common herbs such as Balm, Mint, Camomile and Rosemary to be triple-infused. This is simply adding further herbs once the initial extraction is completed. This will make a far stronger tincture meaning lesser doses are more effective.
During the 17th century, it became in vogue to use Salt of Tartar (Potassium carbonate) to enhance extraction and fix the volatile oils. This is not necessary, but does make for a better extraction.
Tinctures are stored in dark glass bottles to avoid degradation by light. They will normally stay effective for 5 years.