Reply To: Medicine Making | Internal Preparations
Hi Danica,
I’m not sure how I missed your question, but vinegars and oxymels have a shelf life of 6 months to up to 3 years (or beyond!) essentially. Factors that would affect this are: how well the equipment was steralised, the temperature, moisture and light exposure of the place it is stored and whether the plant was fresh or dried.
If you are using dried plant material, your equipment was well steralised and the product is stored in a cool, dry and dark place it can last for a long time. The identifying notes of an ‘off’ vinegar or oxymel is a rotten or fermented smell, or mould on the product.
I know that is a large range but I hope it helps.
Warmly,
Benna