How to Make Propolis Tincture

What You Need

Raw propolis (cleaned of wood and debris): 50 grams. High-proof alcohol (190 proof grain alcohol/Everclear, or 100 proof vodka for a milder extraction): 250 ml. A clean glass jar with tight-fitting lid (mason jar works perfectly). Fine mesh strainer and cheesecloth. Dark glass dropper bottles for storage.

Process

Step 1: Freeze the raw propolis for 2 to 4 hours. Frozen propolis becomes brittle and can be ground into small pieces or powder using a mortar and pestle, food processor, or by placing it in a bag and crushing with a hammer. Smaller pieces dissolve faster. Step 2: Place the ground propolis in the glass jar and cover with alcohol. The standard ratio is 1 part propolis to 5 parts alcohol by weight (1:5). For a stronger tincture, use 1:3. Step 3: Seal tightly and shake vigorously for 30 seconds. Store in a cool, dark place for 2 to 4 weeks, shaking daily for 30 seconds. The alcohol will turn deep amber-brown as it extracts the bioactive compounds. Step 4: Strain through cheesecloth and fine mesh into a clean container. Squeeze the cheesecloth to extract maximum liquid. Discard the undissolved residue (mostly beeswax and insoluble matter). Step 5: Transfer to dark glass dropper bottles. Label with the date and ratio. Store in a cool, dark place. Shelf life: 2 to 5 years.