Oil Extraction Method

How do I infuse my oils? I use a method called the intermediary alcohol extraction method.

For each ounce of dried powdered herb, I add a half of an ounce of 80% ethanol (sugar & yeast fermentation), and let it sit covered for 24 hours. I then add my oil and cook at 110 degrees for 48 hours until all alcohol is evaporated.  The oils are then double strained and mixed with the butters, beeswax and added essential oils (if included), and then bottled immediately.

Why do I use this method?  

The intermediary alcohol extraction method is often preferred for infusing herbs into oils for several reasons:

 - Efficiency: Alcohol is a more efficient solvent for extracting the active compounds from herbs compared to oil alone. It can penetrate the cell walls of plant material more effectively, extracting a wider range of compounds.

 - Time-saving: Alcohol extraction typically requires less time than other methods, such as maceration or heat infusion. This makes it a more practical choice for those who want to infuse oils quickly.

 - Increased potency: Alcohol can extract a higher concentration of active compounds from herbs, leading to a more potent infusion. This can result in oils with stronger aromas, flavors, and potential therapeutic benefits.

- Preservation of herbs: Alcohol helps to preserve the freshness and potency of the herbs by inhibiting microbial growth and oxidation during the extraction process. This can extend the shelf life of the infused oil.

 - Versatility: Alcohol extraction can be used with a wide variety of herbs and botanicals, allowing for greater versatility in creating infused oils with different flavors and properties.

 - Control over extraction: By using alcohol as an intermediary solvent, you have more control over the extraction process and can adjust factors such as solvent concentration, extraction time, and temperature to achieve the desired results.