Advice 1: How to make alcohol tincture

Alcoholic tinctures of herbs and are very widely used in folk medicine. In their effectiveness they often do not yield to the medicines of industrial production. The range of application is wide enough. This is a different diseases of the joints, respiratory tract, cardiovascular system. Also the alcoholic tincture used in the purification and strengthening of the body, insomnia, epilepsy, acne.
How to make alcohol tincture
Usually medicinal tinctures prepared with alcohol a fortress of 40 to 70 degrees in the home for this purpose often use vodka. The General scheme of the preparation of the alcoholic tincture is. The raw material (berries, buds or grass) poured into a jar or bottle, pour the alcohol, the necessary strength, and then infused for 5-10 days, depending on the raw material and strength of the alcohol at room temperature. The infusion container tightly sealed not to evaporate the alcohol, and periodically shake the contents.
There is another method of preparation of alcoholic tinctures. It will require a glass container sufficiently high and with a wide throat. In this case, raw materials are not poured into a bottle, and crushed and wrapped in gauze or linen bag, and hung by a thread. In the prepared capacity is poured the alcohol is needed of the fortress, and the baggie with grass dipped in the liquid so that it was under the neck of the bottle. You should note that the knot should not get out of it. The thread can be secured with tape, gluing it to the bottle, or tie around the neck. With this method of preparation of tincture of alcohol quickly becomes saturated with extracts from herbs, it becomes heavier and settles to the bottom. In its place rises a lighter alcohol, and this process occurs continuously.
In the first case that the alcohol is evenly saturated, the tincture should be shaken, which can not be done in the second method. Besides, alcohol tincture, prepared with the help of a gauze sack, much faster it is ready to use, usually it takes not more than 5 days, and it is not necessary to strain.

Advice 2: How to make tincture on alcohol

Bitter or sweet aromatic tincture on alcohol is able to "pull" from grasses, buds, roots and berries not only taste, color, smell and useful properties. Sweet tinctures do with the addition of sugar syrup, a bit "overdo it" with sugar, increasing the dose with 30 grams per 100 ml to 35 g homemade tincture, with the wave of a magic wand, it becomes a homemade liqueur.
How to make tincture on alcohol
You will need
  • Limoncello
  • - 15 thick-skinned lemons;
  • - 750 ml alcohol by 90°;
  • - 2 cups of sugar;
  • - 2 liters of water.
To obtain the tincture is more effective to use the alcohol strength of 45-50°. General rules for obtaining tinctures are – you take aromatic raw materials ( herbs, fruits, berries, roots, buds and even bark), put it in a bottle and pour the alcohol. Bottle store in a dark warm place. A few weeks later, the raw material in the bottle is replaced with fresh and infused again. Thus, you increase the concentration. After some time, the infusion, if desired, is filtered and, optionally, diluted or not sugar syrup.
To obtain the berry and fruit infusions 1 kilogram of the raw material take 1 liter of 50% alcohol to obtain a tincture of herbs or leaves needs about 100 grams of fresh raw materials. Loved by many liqueurs tangerine or lemon peel require about 100-150 g of dry raw materials.
Try to prepare the famous liqueur Limoncello. His homemade recipes involve a very small amount of sugar, making his famous lemon liqueur.
Carefully wash the lemons in hot water. Using very sharp vegetable knife, slice off the peel. The same knife carefully and meticulously remove the smallest pieces of white bitter pulp. Scrape it with the peeled lemon.
Put the lemon and lemon zest in a 3-liter jar. Pour half specified in the recipe of alcohol, close the lid and store at room temperature in a dark place for about 40 days.
After 40 days, strain the infusion, discard the lemon. In a saucepan over high heat bring water to a boil, stir in the sugar and boil until it dissolves. Turn off the heat and allow the syrup to cool. Pour the remaining alcohol and add all together in a jar with the lemon zest and liqueur. Again place the bowl in the same warm dark place and leave for another 40 days.
Get the infusion, remove the peel, filter and bottle. Store the Limoncello in a dark place at room temperature, but before drinking the infusion, cool it in the freezer. Drink Limoncello liqueur from the special narrow glasses.
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