Changes

'''Alcohol extraction''': Tincture – Pure alcohol best extracts essential oils, resins, alkaloids, glycosides, organic acids, chlorophyll, acrid and bitter constituents, and castor oil, but not minerals, gums, or mucilage. A tincture is an alcohol extract of a plant, made using varying alcohol percentages. Some say to always use 50% alcohol (vodka) in order to get equal parts water and alcohol, and some say to always use 98% alcohol . Others tailor the alcohol percentage to the herb and its particular constituents. Tinctures are generally a very concentrated and convenient form to take an herb, and they have a long shelf life. Another benefit of a tincture is that you have a high control over the dosage. Normal dosages of tinctures are between 10 and 90 drops. 20% alcohol is the minimum requirement for shelf-stability..

* not viable if trying to measure or maintain a certain ABV*

'''

'''Barley wine or wine extraction''' – . Wine can also be used as a extraction tool using as a method of preserving herbs. White wines are more often used traditionally due to the high tannin content of red wine, which may interfere with alkaloid rich herbs. this also applies to adapting wine extraction to imperial or high gravity beer samples , such as using a barleywine to steep high volumes of herbs and then adding this back to larger batches weeks later . the blending of a small amount of white wine to wheat beers is also a great way to impart flavors in a traditional method*** again not recommended if you are needing to maintain a strict ABV'''

'''Cold pressing'''- similar to a French press in mechanics, but using gentle colder water for extraction can take 2-24 hours maceration of solids is often needed. Allows for heat volatiles to stay intact used as a dry hopping procedure to add aromatics to a finished beer

==Herbs==