Question on Fire Cider Straining Time

Hi, sorry maybe this has been asked before however I cannot find any posts or info thus far.

How long realistically could you leave the solid ingredients in the fire cider?
Most I've read say around 1 month, but could you leave it longer (~3 months) to extract more benefits?

Is this the general rule for all ferments made with vinegar? Or do they differ depending on ingredients?

I'm also wondering the same about tinctures (made with alcohol), but that may be a different forum.

Oh one more, do you refrigerate the Fire Cider after or is it shelf-stable?

Thanks everyone!

I found that no one has answered your question so I thought I would make some suggestions.

Fermentation is usually not done with vinegar because vinegar will stop the fermentation process.

I read that cultured (raw) vinegar is perfect as a starter for ferment though I have never tried that.

Do you have your fire cider in the fridge? It depends on the ingredients used to determine whether it needs to be in the fridge.

I make alcohol tinctures that still have the herbs in them though I keep them in the fridge.

I am looking forward to what others might have to offer.

Hi Anne,

thanks for your input on the vinegar and tinctures.

Maybe I posted the question in the wrong forum. I am new so I haven't checked out everything yet.

I did end up straining the fire cider and leaving it at room temperature. I'll probably put it in the fridge. Luckily (knock on wood) my partner and I don't really get sick so it's more of a just in case thing. It is quite tasty though.

This year I made elderberry tinctures with high proof alcohol and I haven't strained it yet. Do you think that even with alcohol the tinctures should be refrigerated? Shelf-stable is always an advantage since fridge space is prime real estate.

And... I just found the Medicinal Herbs forum!