Reishi mushroom

Has anyone made a reishi tincture? Do you need to decoct first before adding alcohol?

I think the tricky part is figuring out how to break the reishi into small enough pieces, given that it's so tough. Doing a decoction first would be a good way to get around that, but I don't know if the decoction is necessary.

Is it too tough to grind it dried, say in a coffee grinder or VitaMix?

How did you end up doing this? If you're still looking for the best way to put up reishi, I'd consider sending an email to Gail or Terri and Karen...I remember them talking about it, but don't remember what they said.

I finally found this in my notes from Karen and Terry:
Tritopines are liver-protecting constituents in reishi, but are alcohol soluble. Make reishi separately in (1) high alcohol (70%), and (2) water; then mix half and half. The best way is this 2-step process (use with any of the immune-modulating plants and mushrooms): Decoct herb 1st and use that as the water part of the alcohol extract. Reuse the marc like feeding a culture. Or, make alcohol tincture 1st, then decoct marc.

Here's what I'm doing: Ground 15 g dried reishi in coffee grinder, put in jar (jar was half full). Added vodka to fill jar completely. Blended until mushy. I'm letting it sit for about 6 weeks. Then I'll decoct the marc and add it to the menstruum. Since vodka is only 40% alcohol, I'll probably cook the marc down to very little liquid. Maybe down to 5% of the menstruum??

Speaking of reishi, have you heard of reishi coffee? In particular, how it's made? I'm wondering if it's a mixture of reishi and coffee beans, or if the reishi by itself is brewed like coffee. It's supposed to be wonderful for acid reflux.

Happy New Year, Diane! What are your plans for 2009?