Wine and Vinegar infusion

Wine infusion

Wine is characterized as a spirituous liquid, the result of the fermentation of grape juice. The other ingredients of the wine are ugar, gum, tannic, malic, acids, coloring, tartrate of lime and volatils oils (bouquet).

Medicated wines are one of the oldest class of Galenic preparations. They are hydro-alcoholic solutions made from various plants and employing white or red wine as the principal solvent. The acid that wine usually contains serves in some instances to increase its solvent power.  Herbal wines seems to have a more festive relationship with the human mind and body.

Wine using for medicinal therapies needs to be a premium quality. The primary propertie of wine is antispasmodic. Medicated wines are relatively low alcohol content tinctures prepared usually by maceration. The dosage depend one each person, but in general, a tablespoonful two or three times a day is required.

There is a variety of wine used in pharmacy for making medicated wines : grape wine, sherry wines, port, sparkling wines, apple cider, madeira, mead, grand marnier and claret.

Recipe :

  • Reduce the dried herb to powder.
  • Combine with pure wine of your choices.
  • Macerate for 14 days and shaking the mixture frequently.
  • Pour into a sterilized bottle, cap and store in a cool location.

 

Vinegar infusion

Vinegar is an aromatic sour liquid formed by a two step fermentation. The first step is accomplished when microorganisms turn sugar-containing liquids into alcohol. These base can be sugar and water mixture or a fruit juices. The second step is accomplished by the microorganisme nammed Mycoderma aceti which takes over and turns the alcoholic liquids into a dilute acetic acid. The microorganisme is resident in all air.  The transition of alcohol to vinegar can take about four months if you are using a mother. But sometmes, it can take merely a few weeks to upp to six months depending on the temperature during the fermentation.

Vinegar who is a derivative of apples or grappes, contains sugar, starch and gum. The fruits contains minerals salts. Vinegar has the advantage to be pure and naturally fermented.  It is an excellent tonic for the digestive tract and can help the boby to regulate its acid/alkaline balance.

Medicinal vinegar is agood alternative for those who resist the use of alcohol. The best vinegar contains the natural “mother” of vinegar. This mother can be filtred out and passed on from batch to batch.

Pure vinegar is know for promotes the flow of saliva, helps alleviate restlessness, promotes the secretion of the kidneys and respiratory mucus membranes, diminish  the frequecy of the pulse and the heat of the skin.

Medicinal vinegars are intended for internal or external use. It is made by macerating medicinal plnta in vinegar. You can do a medicinal vinegar by infusing leaves and flowers or by infusind roots and barks. Note that for the root, you need to heat the infusion to the boiling point afer the strain.

Recipe :

  • Reduce the dried herb to a powder.
  • Combine with pure undiluted vinegar. The weight to volume depend on the plant. It is between 1:2 to 1:5.
  • Macerate for 10 to 14 days and skake the mixture frequently.
  • Strain, filter, pour into sterilizes bottle and cap.

 

 

 

Reference : James Green,The herbal medicinemaker’s handbook: a home manual