Prepare a Peppermint Tincture Batch

01 · Learning

Objectives

• Explain how ethanol acts as a botanical solvent and why alcohol strength and extraction ratio must be recorded.
• Calculate and prepare a 1:5 weight-to-volume batch using sanitation, labeling, and batch-record procedures.
• Maintain, strain, bottle, and document a completely submerged peppermint tincture.

02 · Preparation

Materials

Fully dried, positively identified peppermint leaf (Mentha × piperita); 45 percent ABV or 90-proof food-grade ethyl alcohol such as unflavored vodka; sanitized dry glass jar with tight lid; digital scale; graduated cylinder; funnel; label; batch record; gloves; fine strainer or cheesecloth; sanitized amber bottle.

03 · Practice

Adult project

1. 1

   Confirm an adult-only work area, follow site alcohol policies, remove ignition sources, sanitize the station, and verify that the peppermint is fully dried.

2. 2

   Weigh 20 grams dried peppermint and measure 100 milliliters of 45 percent ABV ethyl alcohol for a 1:5 weight-to-volume teaching batch.

3. 3

   Place the peppermint in the jar, add the alcohol, release trapped air, and confirm that all plant material remains submerged.

4. 4

   Label the botanical name, plant part, 1:5 ratio, solvent and ABV, start date, strain date, and contains alcohol—adult educational batch.

5. 5

   Store the sealed jar in a locked, cool, dark location for 4-6 weeks; gently agitate and inspect it on a documented schedule.

6. 6

   Strain and press the liquid into a sanitized amber bottle, record the final yield, and apply a complete no-consumption teaching label.