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To make black walnut tincture, you soak black walnuts in alcohol for several weeks to extract their medicinal compounds.
If you’ve been wondering how to make black walnut tincture, you’re in the right place.
This traditional remedy has been used for centuries, and making it at home is surprisingly simple.
In this post, we’ll walk through how do you make black walnut tincture step by step, including when to harvest, what tools you need, and how to store it properly.
Let’s dive in.
How Do You Make Black Walnut Tincture?
You make black walnut tincture by combining green black walnuts with high-proof alcohol and letting time do the work.
The process itself is straightforward, but a few key details determine whether your tincture turns out potent or weak.
1. Start With Green Black Walnuts
The best time to make black walnut tincture is late spring to early summer, when the walnuts are still green and soft.
At this stage, the hulls are packed with juglone, tannins, and other active compounds.
Once the hulls harden and turn brown, they lose much of their medicinal strength.
So if you want a potent black walnut tincture, you need to harvest green walnuts before the shell forms inside.
You’ll know they’re ready when you can easily pierce the hull with a knife.
2. Gather Your Tools and Ingredients
Before you make black walnut tincture, gather everything you need.
You’ll want:
– Fresh green black walnuts
– A clean glass jar with a lid
– High-proof alcohol (at least 80 proof vodka, brandy, or grain alcohol)
– A cutting board and knife
– Gloves (black walnut hulls stain your hands for days)
– A dark glass dropper bottle for storage
The alcohol percentage matters when you make black walnut tincture because it pulls out the fat-soluble compounds that water can’t.
Aim for 80 to 100 proof for the best extraction.
3. Chop and Fill Your Jar
Put on your gloves and chop the green black walnuts into smaller pieces.
You don’t need to be precise, just break them down so more surface area is exposed to the alcohol.
Fill your glass jar about halfway with the chopped walnuts.
Then pour the alcohol over them until it covers the plant material by at least an inch.
This step in making black walnut tincture is where most people go wrong by not using enough alcohol.
If any walnuts poke above the liquid, they can spoil and ruin the whole batch.
4. Seal, Shake, and Wait
Close the jar tightly and give it a good shake.
Store it in a cool, dark place like a cupboard or pantry.
Shake the jar every day or two for the first week, then a few times a week after that.
How long do you let black walnut tincture sit?
Most herbalists recommend four to six weeks.
The longer it sits, the stronger the black walnut tincture becomes.
You’ll notice the liquid turning dark brown or almost black as the weeks pass.
That’s a sign the alcohol is pulling out all the good stuff.
Straining and Storing Your Black Walnut Tincture
Once your black walnut tincture has steeped long enough, it’s time to strain and bottle it.
1. Strain Through Cheesecloth
Line a fine mesh strainer with cheesecloth or a clean muslin cloth.
Pour the mixture through and let it drain completely.
Then gather the cloth and squeeze out every last drop.
Don’t rush this part.
The liquid you squeeze out is potent black walnut tincture, and you don’t want to waste it.
2. Bottle in Dark Glass
Transfer your finished black walnut tincture into dark glass dropper bottles.
Amber or cobalt glass protects the tincture from light, which can degrade its potency over time.
Label each bottle with the date so you know when you made it.
A properly stored black walnut tincture can last three to five years.
3. Store in a Cool, Dark Place
Keep your bottles away from heat and direct sunlight.
A cabinet or pantry shelf works perfectly.
If you make black walnut tincture in large batches, you can keep a small dropper bottle handy and store the rest in a bigger container.
Tips for Making the Best Black Walnut Tincture
Making black walnut tincture is easy, but a few tips help you get it right every time.
1. Use Fresh Walnuts Only
Fresh green black walnuts make the best black walnut tincture.
If the hulls are already turning brown or mushy, skip them.
2. Don’t Skimp on Alcohol
Low-proof alcohol won’t extract the full range of compounds.
When you make black walnut tincture, use at least 80 proof for best results.
3. Keep It Out of the Light
Light breaks down the active compounds in black walnut tincture.
Always use dark glass jars and bottles throughout the process.
4. Label Everything
Write the date and alcohol type on your jar when you make black walnut tincture.
You’ll thank yourself later when you have several batches sitting around.
5. Taste Test Before Using
A good black walnut tincture tastes earthy, bitter, and slightly astringent.
If it tastes off or moldy, toss it and start over.
So, How Do You Make Black Walnut Tincture?
You make black walnut tincture by soaking chopped green black walnuts in high-proof alcohol for four to six weeks, then straining and bottling the liquid.
The process is simple, but it rewards patience and attention to detail.
Fresh green walnuts, strong alcohol, and a dark storage spot are the keys to a potent black walnut tincture.
Now that you know how do you make black walnut tincture, you can create your own supply and enjoy this time-honored remedy for years to come.