CCMC Extraction Log

Cape Cod Mushroom Co. · bitters R&D — macerate, decoct, combine, rest

Batch scale

Every number below recalculates. 1× = the old 16 oz jar. 4× fills a half-gallon Ball jar to about three-quarters. Cone charge 40 g fills one of your 240 mL amber bottles.

Scale (× the 16 oz jar) Cone charge (g) Cone ratio 1:

The plan in one line

Percolate the botanicals into mother tinctures, keep the mushrooms on macerate + decoct (they choke a cone and still owe you a water extraction), then blend by weight. At 1:5, 1 g botanical = 5 mL tincture — so you stop weighing spices per jar forever.

Weigh it, don't measure it — except twice

Weigh everything (botanicals + tincture doses) on a 0.01 g scale. Your smallest dose is 1.25 mL — that's a guess in a cylinder but exactly 1.09 g on a scale. Weight is also temperature-proof.
Volume wins only where volume is the definition: building menstruum (top up to the mark) and reading 45% ABV on the alcoholmeter — that's your declared number, so measure it, never compute it.
Temperature: a hydrometer reads density — warm liquid is less dense, so it floats lower and reads high. Most are calibrated at 20°C (68°F); at 72°F you'd overstate ABV by roughly 0.2–0.3%. Let the sample settle to 68°F before reading, or apply your meter's correction.

1 · Menstruum calculator

Cut your Everclear down to the cone strength. Top up to the volume mark — never add a fixed water volume (ethanol + water shrinks).

Source ABV % Target ABV % Batch (mL)

2 · Cone charge calculator

A cone needs a real charge — don't try to percolate 0.5 g. Make the tincture once in bulk; it keeps and covers many batches.

Botanical (g) Ratio 1: Cone ABV %

3 · Dose calculator

Recipe calls for X grams of a botanical → how much mother tincture do you add?

Recipe calls for (g) Ratio 1: Tincture ABV %

Your cones

Two menstruum batches cover all twelve. Charges shown at the ratio/charge set in calculator 2.

Blending table — all 8 jars

Per 16 oz mason jar. Tinctures given in mL and grams so you can work entirely on the scale.

Guardrails (from your Master Recipe Book v2)

Star anise must be Illicium verum — never Japanese star anise (I. anisatum), which is toxic.
Ceylon cinnamon only — never cassia (coumarin).
Gentian replaces cinchona (TTB-limited). Start at half the cinchona weight and titrate up by the millilitre — that's the whole point of a mother tincture.
Sweetener and salt go in at the final blend, never into the macerate. Set 45% ABV on the alcoholmeter before any sugar.

R&D test variants — grams per 16 oz mason jar. Source: Master Recipe Book, Amendment v2 (2026-07-08). Sweetener/salt at final blend only.

I · A / B

Province Lands Amaro

Reishi · gentian · cardamom — Italian-amaro bitter

Ingredient	A bitter	B aromatic
Reishi slices (as-is)	12 g	12 g
Gentian root replaces cinchona	~1 g	~0.5 g
Green cardamom	1 g	2 g
Fennel seed	1 g	1 g
Dried orange peel	1.5 g	2.5 g
Star anise	0.5 g	0.5 g
Demerara final blend	5 g	7 g

Gentian is the documented swap-in for cinchona (TTB-limited). Start at half the cinchona weight and titrate up — see the Percolation tab.

II · A / B

Cedar Swamp Bitters

Black king oyster · maitake · birch — forest floor & smoke

Ingredient	A smoke	B earth
Black king oyster	8 g toasted	10 g no toast
Maitake (as-is)	3 g	4 g
Birch bark	1 g	2 g
Juniper berries	1 g	1 g
Lapsang souchong	1.5 g	0.5 g
Black peppercorn	0.5 g	0.5 g
Grade B maple final blend	6 g	6 g

A/B is toast & smoke, not sugar. Juniper + black peppercorn hold a fixed 2:1 in both variants — one cone serves both.

III · A / B

Outermost Bitters

Lion's mane · dulse · lemon — saline ocean character

Ingredient	A saline	B citrus
Lion's mane (raw-dried)	12 g	12 g
Dulse seaweed	2 g	1 g
Dried lemon peel	1.5 g	3 g
Coriander seed	1 g	1.5 g
Celery seed	0.5 g	0.5 g
Sea salt final blend	0.5 g	0.25 g

No sweetener — saline finish. Lion's mane is dried raw at 135°F, no roast (alcohol does the breakdown). Celery is an EU/Canada allergen — declare if exporting.

IV · A / B

Bellamy Bitters

Toasted king oyster · cacao · fig — warming pirate-cargo spice

Ingredient	A spice	B chocolate
Black king oyster (toasted)	10 g	10 g
Maitake (as-is)	2 g	2 g
Cacao nibs	2 g	4 g
Dried orange peel	1 g	1.5 g
Cinnamon (Ceylon)	1 g	0.5 g
Star anise	0.5 g	0.25 g
Long pepper	0.5 g	0.25 g
Dried fig	1 g	2 g
Dark muscovado final blend	6 g	7 g

Toast the king oyster in both variants. Cinnamon + long pepper hold a fixed 2:1 across A and B — one cone serves both.

Seasoning · dry blend

Quaker's Hollow

Pure Mushroom Powder — 100% mushroom, no salt, no fillers

Ingredient	%	50 g test
Black king oyster powder	60%	30 g
Blue oyster powder	40%	20 g

Not an extraction — roast → dry → grind separately → sift → blend 60/40. Log it as a batch and mark Done once blended. Name is FINAL.

Guardrails: star anise must be Illicium verum (never Japanese star anise — toxic) · cinnamon Ceylon only (never cassia) · gentian replaces cinchona · bay laurel replaced bayberry in the seasonings. Seasonings Freeman's Table and Stella Maris are in the Master Recipe Book v2.

Your data is saved in this browser view and stays here between sessions. Use Export backup now and then for a copy you keep.