Place chopped dried or fresh reishi into a jar.
Pour the alcohol on top until covered, shooting for 3/4 full.
Shake daily for 4 weeks, but keep in a dark area.
Then strain out the mushrooms using a cheesecloth and set aside.
Bring half a gallon of water to a low boil. Reduce to a simmer. Add the mushrooms and let brew for 2 hours.
Let the brewed water cool, then strain out the reishi and dispose of it.
Add the reishi water to the alcohol extract.
Store in a glass container in a dark place. Use within 1 year.
