Key takeaways
- Good extraction starts with known, traceable raw material.
- Drying and size reduction make extraction more consistent and efficient.
- Hot water and alcohol extractions are carried out, filtered and then combined.
- Amber glass protects the finished tincture from light.
- Batch numbers let each bottle be traced back through every stage.
What actually happens between a mushroom being harvested and a tincture arriving on your doorstep? This article walks through the typical stages of making a dual extract mushroom tincture, and why each one matters.
1. Sourcing and receiving
Everything starts with the raw material. A careful producer knows exactly which species it is buying, which part of the fungus (fruiting body or mycelium), where it was grown or harvested and when. On arrival, material is checked and recorded so each batch can be traced. See Mushroom Provenance.
2. Drying
Fresh mushrooms are mostly water and spoil quickly. Drying preserves them and makes extraction more consistent, because dried material can be weighed accurately. Some species, such as Reishi and chaga, are naturally woody and dry readily.
3. Size reduction
Dried mushrooms are sliced, broken or milled. Smaller pieces expose more surface area to the solvent, which makes extraction more efficient. It’s especially important for dense material such as chaga.
4. Hot water extraction
The material is extracted in hot water to draw out water-soluble compounds such as polysaccharides. Some producers, including us, use ultrasonic extraction at this stage to help break open the tough fungal cell walls. See Hot-Water Mushroom Extraction Explained.
5. Alcohol extraction
Separately, mushroom is extracted in ethanol, usually by steeping (maceration), to draw out compounds such as triterpenes that dissolve poorly in water. See Alcohol Mushroom Extraction Explained.
6. Filtration
After each extraction, the spent mushroom material is separated from the liquid. Filtration removes solids while leaving dissolved compounds in the extract. See Filtration in Mushroom Extraction.
7. Combining
The water and alcohol extracts are blended in carefully judged proportions. The finished tincture needs enough alcohol to remain stable, and some natural sediment may form as the two are combined. See What Does Dual Extract Mean?
8. Bottling and labelling
The tincture is filled into bottles, typically amber glass to protect it from light, and sealed. Each bottle is labelled with the product details, directions, a best-before date and a batch number that links it back through every stage above.
9. Records and checks
Throughout, good producers keep records: what went into each batch, when and how. Where testing is carried out, results are linked to specific batches. See Certificates of Analysis.
How we do it
We follow these stages in small batches in Dorset, using UK-grown fruiting bodies and wild chaga from Finland, hot water extraction with ultrasonic extraction, and plant-derived ethanol. Working in small batches lets us pay close attention at every stage. For more on our own approach, read How Spore & Bloom Makes Mushroom Extracts and Small-Batch Mushroom Extracts and Sustainability.
