Hello friends, Heidi here from Rain Country. God is good all the time. In this video I’m answering a question I get a lot: can you use glycerin to make flavored extracts (like vanilla, orange, coffee, etc.) and medicinal extracts (like my old antibiotic-style blends)? The short answer is yes—you can—but there are a few key things you really need to understand first. Glycerin is thick and syrupy, so it needs to be diluted to extract well. The typical mix is 3 parts glycerin to 1 part water, and I also recommend making sure it’s food grade and non-GMO, because glycerin can be made from soy or corn. I also share why I personally stopped leaning on glycerin as my go-to. From my own side-by-side testing, the wine-based extract ended up being more effective over time, and the flavored glycerin extracts simply didn’t get as strong as the same extracts made with alcohol or vinegar. To me, that says you may not be pulling out as much flavor—or as much medicinal value—either. If you truly need alcohol-free, I recommend an oxymel (50% raw honey and 50% vinegar), and if you can’t do honey (allergies, vegan, or other reasons), then I’d rather see you do glycerin + vinegar (half and half) and let it infuse longer—at least four months—so you get a better extraction and a longer shelf life.