If you're not a fan of strong alcohol tasting extractions, this is the method for you. It is very similar to our other double extraction method, but in this one, the alcohol tincture is cooked down to reduce the taste.
500ml40% (or higher) clear alcohol, like vodka or rum
70gChaga chunks or powder
1jarA glass bottle or jar with a tight cap to store the tincture
Instructions
Combine the Chaga and alcohol in the glass jar.
Tightly seal so the alcohol won't evaporate.
Write the date on the jar, or make a mark on your calendar so you don't forget when you started it.
Place in a cool, dark location.
Every other day, give the jar a good shake.
Continue this for 4 weeks.
Measure how much tincture you have. Write this number down! You'll need this amount of water for the next step.
Pour the tincture into a large saucepan, including the Chaga.
Add twice the amount of water to the pan (the number you wrote down from step 7). For example, if you had 8 ounces of tincture, add 16 ounces of water.
Cover the saucepan and simmer the mixture for 30 minutes. Do not let it boil!
After 30 minutes, turn off the heat and let the mixture cool completely.
Once it is completely cooled, strain out the Chaga chunks, and set the Chaga aside.