The alcohol phase is designed to recover non-polar and semi-polar bioactive compounds that are not accessible through water extraction. Many of the mushroom's key secondary metabolites fall into this category and require a carefully balanced solvent system (alcohol) for effective recovery.

Ethanol concentration plays a critical role in determining solvent polarity and extraction selectivity. We use an 80% ethanol solution because it provides an optimal polarity balance for broad spectrum extraction.

80% concentration ethanol:

• Creates an effective polarity gradient capable of extracting both lipophilic and moderately polar compounds
• Efficiently dissolves triterpenoids, which are particularly significant in mushrooms such as Reishi
• Extracts sterols and phenolic compounds
• Maintains sufficient water content to improve penetration into fungal tissue
• Provides greater compound recovery than very high concentrations such as 95%, which can be overly non-polar

Higher alcohol concentrations (90-95%) may reduce extraction efficient for certain semi-polar compounds. Conversely, lower concentrations (<60%) may reduce recovery of lipophilic triterpenes.

For these reasons, we select 80% ethanol to provide a balanced and highly effective extraction profile suited to complete spectrum mushroom tinctures.

To maximise efficiency and compound recovery, we perform the alcohol phase twice. After the initial maceration:

1. The liquid extract is separated from the mushroom material (in high pressure presses)
2. That same alcohol extract is then applied to a fresh batch of mushroom material

This technique allows the alcohol to become much more enriched with alcohol soluble compounds, increasing concentration and potency without increasing alcohol volume. It is an added step that we perform so we can confidently say we produce the most potent tinctures in the UK.

We introduce rods that deliver high frequency sound waves to the alcohol extraction.

When using ultrasonic rods in our 80% alcohol extraction, we operate them in short pulses because alcohol heats quickly. We run 10-20 seconds on followed by 40-80 seconds off, keeping the temperature rise under 1-2°C per minute to maintain control. This is especially important with 80% ethanol, as overheating can cause alcohol to evaporate, lowering the ABV and changing the solvent strength, which can impact extraction consistency.

Please see the section titled "Ultrasound Assisted Extraction (UAE)" below for more details.

The water phase is designed to recover water soluble bioactive compounds that are not efficiently extracted in alcohol alone. Many of the mushroom's important structural and immunologically active constituents particularly beta-glucans and other polysaccharides are water soluble. They require sustained heat in purified water for effective release and solubilisation.

Mushroom cell walls are composed primarily of chitin, beta-glucans (1,3/1,6 linkages) and complex heteropolysaccharides. These structural compounds form a dense, interwoven matrix that gives the fungal cell wall its rigidity and resilience.

Within this tightly bound structure, beta-glucans and associated polysaccharides are not freely available for extraction. Sustained heat in water is required to soften and disrupt the chitinous structure. This allows the water soluble compounds to be released and properly solubilised.

80°C is selected because it:

• Provides sufficient thermal energy to disrupt the chitin
• Maximises beta-glucan solubility
• Enhances diffusion without excessive thermal degradation
• Avoids prolonged boiling, which can fragment polysaccharide chains
• Preserves heat sensitive secondary compounds better than 100°C extraction

Temperatures below ~75°C may result in incomplete polysaccharides release. Temperatures at or near boiling (100°C) increase risk of structural degradation and unnecessary oxidative stress.

At Mogo Farm we select an 80°C water extraction as it represents an optimal balance between extraction efficiency and molecular preservation.

We introduce rods that deliver high frequency sound waves to the hot water extraction for a period of 30 minutes.

Ultrasound rods are typically operated in short intervals to minimise temperature fluctuations however, because our hot water extraction process is strictly controlled at 80°C, loss of temperature control is not a concern.

Please see the section titled "Ultrasound Assisted Extraction (UAE)" below for more details.

To further improve extraction efficiency while preserving compound integrity, we complete an ultrasound assisted extraction phase to the process. We implement UAE during both the alcohol and water extraction phases in phase 1c and 2b.

Ultrasound works by generating microscopic cavitation events within the solvents (alcohol and water). The rapid formation and collapse of these microbubbles produces localised mechanical forces that disrupt mushroom cell walls and increase solvent penetration into dense fungal tissue.

Ultrasound can:

• Improve triterpene recovery
• Reduce required maceration time
• Increase overall extraction completeness

Ultrasound can:

• Enhance beta-glucan yield
• Improve release efficiency of structural polysaccharides
• Support more complex cell wall disruption

This is achieved using ultrasonic probe rods that deliver targeted frequencies directly into the hot water and alcohol extracts. These rods generate localised cavitation within the solvents and have been easily incorporated into both the alcohol and water phases of our extraction processes.

This additional step allows us to extract more completely and efficiently, while maintaining the same rigorous standards for compound integrity and process consistency. It is another example of how Mogo Farm is committed to producing the highest quality and most potent tinctures in the UK.

Once both extraction phases are complete, the alcohol and water extracts are carefully mixed to produce a balanced, complete spectrum tincture. The two extracts are combined in precise, predetermined ratios to ensure consistent representation of both alcohol soluble and water soluble compounds.

After blending, the final alcohol percentage (ABV) is standardised to ensure product stability, preservation and uniformity across batches. The extract strength is then normalised to deliver consistent potency and reliable dosing in the finished tincture.

Comprehensive quality control testing is performed to verify safety, identity and batch consistency. This includes:

• Heavy metal testing
• Identity verification
• Microbiological analysis
• Batch to batch consistency assessment

This final combination of all extracts and testing phase ensures that every batch meets our Mogo Farm standards and ensures we continue to produce the highest quality and most potent tinctures in the UK.