Ethyl alcohol

Ethanol (C2H5OH), an alcohol produced mainly by yeast fermentation of sugars followed by distillation.

Characteristics

Fully miscible with water; also dissolves oils, resins and aromatic compounds.
Volatile, with a boiling point of 78.4 °C.
Forms naturally when yeasts ferment sugars.
Sold at various strengths, pure or denatured.

Role in the preparation: Acts as a solvent to extract plant compounds that water alone dissolves poorly.

Caution: Highly flammable with a nearly invisible flame: store below about 23 °C away from ignition sources and oxidizers, and handle with gloves and goggles.

Sources: Lab Alley – Ethanol overview · UC Santa Barbara – Standard Operating Procedure: Ethanol

Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.