How To Make Alcohol-Free Tinctures And Extracts

Types of alcohol-free tinctures

An alcohol-free tincture (we usually call them herbal extracts if they’re not made with alcohol) is a liquid extract of plants or herbs that uses a solvent other than alcohol to extract beneficial compounds. Here are some common alternatives:

Vegetable glycerin tinctures – These are sweet-tasting and mild which makes them a good choice for children or those sensitive to strong flavours. 

Vinegar tinctures – These are made using raw apple cider vinegar or other types of vinegar. They have a strong, tangy flavour of vinegar, which also contributes its own health benefits, like digestive health.

Benefits of alcohol-free tinctures

Suitable for most individuals

Many people cannot consume alcohol for religious reasons, personal preference, or health concerns like alcohol sensitivities. Alcohol-free options are a good alternative if you can’t or don’t want to consume alcohol that still lets you access the medicinal benefits of plants. 

Child-friendly

The sweet taste of glycerin tinctures makes it easier to give a tincture to your children.

Versatile and safe

Unlike alcohol-based tinctures, which might not be suitable for everyone, alcohol-free tinctures can be used in salad dressings, teas, or smoothies, to add a herbal boost to daily meals.

Vinegar options

1. Apple cider vinegar (raw, unfiltered):
   • Pros: Has a lot of enzymes, minerals, and natural acids which add medicinal benefits to your final tincture like aiding digestion and balancing pH.
   • Cons: Strong flavour that can overpower delicate herbs; shorter shelf life (~6-12 months); can corrode metal lids if not lined with parchment paper. Not as effective at extracting medicinal benefits from plants as alcohol.
2. White vinegar:
   • Pros: Neutral flavour, cost-effective, widely available.
   • Cons: Lacks the added medicinal benefits of ACV; less appealing taste. Not as effective at extracting medicinal benefits from plants as alcohol.
3. Wine vinegar:
   • Pros: More flavorful, complements culinary herbs (like rosemary or thyme).
   • Cons: Stronger flavour may not suit all herbal profiles; may have slightly less acidic strength for extraction. Not as effective at extracting medicinal benefits from plants as alcohol.

When to use vinegar

For fresh plant material – Vinegar’s acidity helps extract water-soluble and slightly acid-soluble compounds like minerals and vitamins.

Food-safe tinctures – Vinegar is a great choice for culinary or medicinal applications (like infused herbal vinegar for salads). I also like to use apple cider vinegar to make other herbal remedies like fire cider.

Vinegar considerations

• The acid concentration should be at least 5% for the vinegar to extract the medicinal benefits effectively.
• Store in a cool, dark place to maximise the shelf life.
• Shelf life will be shorter than alcohol or vinegar-based tinctures – I like to use mine within about 6 months.

Glycerin options

1. Food-grade vegetable glycerin:
   • Pros: Safe for consumption, derived from plant oils (like coconut, palm, or soy). Has a sweeter flavour than vinegar or alcohol.
   • Cons: May not appeal to those avoiding palm-based products (unless certified sustainable). Not as effective at extracting medicinal benefits from plants as alcohol.
2. Non-GMO or organic glycerin:
   • Pros: Higher purity, eco-friendly, and free from pesticide contamination.
   • Cons: Higher cost and again, not as effective at extracting medicinal benefits from plants.

When to use food-grade glycerin

For dry plant material – Glycerin doesn’t draw as much water from fresh herbs, so it’s a better choice for tincturing dry plant material.

When making tinctures for children – The sweet flavour makes it more palatable.

For people with sensitivities – Glycerin works well for those avoiding alcohol or vinegar (for example during pregnancy).

Glycerin considerations

• Has a lower extraction potency compared to alcohol or vinegar.
• The shelf life of glycerin tinctures is ~1-2 years.

How to make alcohol-free tinctures

Supplies

Dropper bottles for storage – I use these ones

Dried or fresh plant material 

Vegetable glycerin or raw apple cider vinegar – I use this bulk, raw apple cider vinegar and here’s source for food-grade vegetable glycerin.

Spring water (optional for dilution)

Tools

An airtight container with a lid

A fine mesh strainer, cheesecloth, or coffee filter

A small funnel

A knife, food processor, or mortar and pestle – for chopping up fresh or dried plant material

Instructions

If you’re using fresh plant material, wash and dry the plant material. Use a knife or food processor to chop it up. I like to use a food processor when making a large amount of the tincture to make this part faster. We do this to maximise how much of the plant is exposed to the vinegar or glycerin. 

Add your plant material to a clean glass jar and cover it with glycerin or vinegar. I usually use a glass pint jar and will it ⅓ of the way full with dried plant material or ¾ of the way full with fresh plant material.

Make sure that the plant material is completely covered with the vinegar or glycerin. If your glycerin is sticky, you can use 3 parts glycerin to 1 part distilled water to make it more syrupy. Adding the water will make your tincture less shelf stable so use it within a year or so.

Add a lid and date and label your jar so you remember what it is and when you made it.

Store it at room temperature, in a dark place, for 6-8 weeks, and aim to shake it daily to keep everything submerged in the solvent.

After 8 weeks, use a fine mesh strainer, cheesecloth, or paper coffee filters to remove the plant material from the tincture. If you haven’t diluted the glycerin with water, I recommend using a mesh strainer because it will be thick and difficult to strain off through cheesecloth.

Use a funnel to add the liquid to an amber glass tincture bottle or other storage container. And that’s it!

How long does a glycerin tincture last?

Glycerin tinctures generally have a shorter shelf life than alcohol-based herbal medicines. They should last about 1-2 years if stored away from sunlight and the plant material is fully removed before storing. If you added water to give the tincture a more syrupy consistency, aim to use it within a year as the water can make it spoil more quickly.

How long does an apple cider vinegar tincture last?

Vinegar tinctures can last up to a year and should be kept in a cool, dark place. I like to use mine between 6-12 months and make smaller batches to ensure we can get through them within that timeframe.

How much alcohol-free tincture to take

The dosage of an alcohol-free tincture depends on factors like the plant used, the strength of the tincture, the condition being treated, and the person’s age and health. Speak with your healthcare practitioner or herbalist prior to taking or giving the tincture. Here are some general guidelines but make sure to speak with your doctor or herbalist to get your exact recommended daily dosage first.

Vinegar-based extracts

Adults: 1–2 teaspoons, 2–3 times daily

Children (2–12 years): ½–1 teaspoon, 2–3 times daily.

Adjust dosage based on body weight and the herb’s potency (e.g., stronger herbs like garlic or cayenne may require less).

Glycerin-based tinctures

Adults: 1–2 droppers full (1–2 mL), 2–3 times daily.

Children: ¼–1 dropper full, 2–3 times daily, depending on age and herb.

How to use alcohol-free tinctures

Directly – Add the dosage under your tongue for the quickest absorption.

Diluted in water or a drink

A note on using vinegar or glycerin to make mushroom tinctures

Using glycerin or vinegar to make mushroom tinctures is possible, but neither solvent is as effective as alcohol at extracting the active compounds of mushrooms. Reishi, chaga (both of which are great for boosting the immune system), and lion’s mane (good for improving cognitive function), contain both water-soluble compounds which are accessible using a hot water extraction. But they all also contain alcohol-soluble compounds which require alcohol to be extracted and preserved.

You can follow my instructions for tincturing these mushrooms (which I’ve linked above) and swap out the alcohol for glycerin or vinegar, but your final tincture will not be as strong as an alcohol-based version.