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Making a Dual-Extract Reishi Tincture at Home
Making a dual-extract reishi tincture at home. Covers hot water extraction for polysaccharides, alcohol extraction for triterpenes, and combining both for a full-spectrum product.


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6 Weeks
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2 Extracts

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Hot Water Extraction
Simmer dried reishi slices in water at 80 degrees Celsius for 2 to 4 hours. Do not boil. Strain and reduce to concentrate. Allow to cool before combining with the alcohol extract. Freeze or refrigerate until ready.

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Alcohol Extraction
Pack a mason jar with dried reishi. Cover with 40 to 60 percent ethanol (vodka or grain alcohol diluted). Seal and store in a dark place for 4 to 6 weeks. Shake daily. Strain through cheesecloth and press the marc.

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Combining the Extracts
Combine hot water extract and alcohol tincture at 1:1 ratio. Final alcohol content should be 20 to 30 percent for preservation. Store in dark glass dropper bottles away from light and heat.

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Tincture Production Checklist
[ ] Dried reishi slices sourced (organic preferred)
[ ] Ethanol at correct percentage
[ ] Mason jars sterilized
[ ] Straining cloth and press ready
[ ] Dark glass dropper bottles prepared
[ ] Labels with date and batch written

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Reishi is bitter by nature. The finished tincture will be intensely so. This is expected and indicates triterpene content. Some people mix it into coffee or herbal tea to make it more palatable.