Tonic Wine
- Preparation method
- 2 steps
Tonic wines are a traditional way of taking tonic or bitter herbs, and they are easy to prepare at home. Tonic wines are made by steeping tonic herbs or bitter herbs in red or white wine for several weeks.
Quantity
100 g dried or 200 g fresh tonic herbs or 25 g dried bitter herbs and 1 quart (1 litre) of red or white wine.
Steps
- Place the herb in a large, clean jar or vat. Pour in enough wine to cover the herb completely. Close the jar securely, shake carefully, and leave to stand.
- Allow the wine to mature over 2-6 weeks, then draw off the wine from the tap or jar. Regularly top off the mixture with wine.
Storage
Use a ceramic vat with a tap at its base, or a sterilized glass jar. Store for 3-4 months, ensuring wine covers the herbs. If the herbs become moldy, discard the remedy.
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