How to Adjust a Tincture Alcohol Level?

Tincture-making is one of the easiest and most effective herb extraction methods. By mixing herbs with alcohol functional phytochemicals including polyphenols, flavonoids, etc. can be extracted into alcohol. The alcohol extract then is mostly consumed internally. It can be either directly dropped onto the tongue or added to a drink such as tea.

The problem with consuming tincture is its alcohol, especially for those who can’t drink it. Lowering the alcohol concentration can help improve the comfort of consuming the tincture. This becomes more important for high-proof alcohol tinctures.

One quick way to lower alcohol levels is to dilute a dose into a warm tea. It is easy to reduce the taste but still, most of the alcohol goes into the digestion system except the portion vaporized in the warm tea.

Here introduced you a low-temperature distillation process that can remove alcohol but preserve functional phytochemicals even including volatile compounds for example essential oil.

Distillation is a process of separating volatile compounds from a solution. Alcohol, specifically ethanol alcohol, has a lower boiling point, 78 degrees Celsius, than water. By controlling temperature alcohol can be separated out preferentially. Volatile compounds together with other functional chemicals, such as polyphenols and flavonoids, are preserved with minimal loss.