Fill a clean glass Mason jar halfway full with powdered chaga.

Cover the contents of the jar with alcohol, filling almost to the very top (leave about an inch of space at the top).

Screw the jar lid on tight and give the contents of the jar a gentle shake.

Store the jar in a cool dry area away from all light and heat, gently agitating the contents of the jar by shaking it every day for 4 to 6 weeks.

When the tincture is ready to be decanted, use a funnel to strain the mushroom powder through a fine-mesh strainer or cheesecloth, reserving the alcohol in a large measuring cup (or, at least, make a note of the volume and write it down.)

Transfer the strained chaga to a medium-sized pot and add water — using a half-gallon of water for every 2 cups of powdered chaga.

Bring the water and chaga to a simmer and keep over the heat for 2 hours, checking frequently that the water isn't boiling down. The volume of water should roughly 1/3 of the measured alcohol volume.

Remove the water and chaga mixture from the heat, allow to cool.

Mix the alcohol extract and cooled water extract together. Decant the mixture into tincture bottles and store away from heat and sunlight.