Vinegar Elixirs/Extracts...Greater Potency Possible

I want to make some Vinegar herbal extracts.   Instead of just macerating the herb in organic apple cider vinegar.  Is there a precedence for making a strong infusion with  heated spring water for a couple of hours and then adding vinegar and honey for preservative after the active ingredients of the herb have been infused instead of infusing it just with vinegar which I don't think removes all the ingredients because the herb is never heated?  Seems more like an extended cold infusion with a liquid that doesn't extract all the waters, and oils in the plant.  

I can't seem to find such a recipe for such a process.  

I want to be able to grap a bottle from the fridge and leisurely drink without a strong hit of 195 proof vodka.   Plus if you take different herbs, that's a lot of booze in the morning even if you dilute in water.  I'm ok with a lower quality infusion that I can drink a greater quantity of leisurely especially for herbs like Nettle, Skullcap, Oatstraw, maybe Chamomile etc...

For antibiotic and virals, I'm fine with taking tinctures.  Dose it up.  But for herbs that build over time, maybe detoxify or are a nervine, I'd prefer to sip through out the day as a beverage.  Or be able to whip out for my wife is she has menses.  

My second option to try is what Stephen Buhner called a herbal glycerite/honey.   He used 10% 195 proof vodka, 60% water and 30% honey or glycerine.   And that would work for let's say a stomach ache, head ache, cold etc... Apply to a situation.  

I'm looking to make a potion for restorative herbs that aren't necessarily used for a "crisis" condition that I can drink through out the day without making tea/hot decoctions all day which generally you have to prepare the evening before and allow the herb to sit in the water for max potency.   It's cool and it's a great regiment but time......  

I need the stuff handy to consumer on the run that has been prepared in advanced that will last at least a few weeks.  

I would suggest trying several options that you mentioned to see what you like best.

I infuse in straight vodka with nothing added or make a tea with boiling water.

Different methods are used for different herbs.

Some may say my methods are the way though This works for me.

Anne Miller wrote:I would suggest trying several options that you mentioned to see what you like best.

I infuse in straight vodka with nothing added or make a tea with boiling water.

Different methods are used for different herbs.

Some may say my methods are the way though This works for me.

Thank you!

I have tinctures for all the herbs I take.   Tea's are great! But not suitable for working people to carry jugs of all the tea's you want to make and run to the bathroom all the time.

My concern is if I dilute the vinegar with water that has decoded herb, it won't stay very long.  I love experimenting but prices of herbs and preparation materials are going up like everything else.

Couple of years ago, I made Fire Cider.  one with vinegar.  one with vodka.  No comparison in effectiveness.  Booze wins.  So trying to hack the system and get stronger vinegar extracts.

Don't really need horse radish.  Too many good anti-viral herbs with better profiles.  

A vinegar infusion, which is what you're describing, is weakened, badly, with the addition of water. A vinegar/ honey blend is called an oxymel, until you add other things, then the name changes, depending on what is added (pretty much always ending with 'mel'). The addition of the water decreases the life of the product, immensely - as in, it is best used within a week or so.  Even the water content in fresh herbs can cause this incredibly shortened product life, even refrigerated. An oxymel, honey, or vinegar infusion without the water can still be good, up to a year or two at room temperature, in the case of either vinegar option, and indefinitely, with only honey.

An elixer is typically alcohol or alcohol/ honey based, much like a tincture, with honey added, though some folks do make elixers with sugar, as well. I only use honey, for this, and I don't add it until I'm ready to serve it. In other words, I make these type of concoctions as an alcohol (or occasionally vinegar) based tincture, then if I want it as an elixer, I blend the honey in, as I'm serving. That gives me the option to tailor the sweetness to the person and situation. We also often try to stick to a keto diet, for a while. Not adding the honey means I have the flexibility of using stevia or stevia glycerite, instead.