How long should kiwi and ginger stay in vodka before the flavour turns dull or overly sharp?

Expanded Explanation

For this recipe, 14 days is a good upper working point when the kiwi is ripe but still fresh and the ginger is used in a modest amount. Kiwi releases flavour fairly quickly, and if left too long it can lose its lively fruit character and start tasting muted, seedy, or slightly vegetal. Ginger behaves differently, becoming more assertive over time, so the balance depends on both ingredients rather than kiwi alone.

A useful sign is the aroma of the jar. If the kiwi still smells bright and the ginger remains supportive rather than dominant, the infusion is on track. If the scent becomes heavy, jammy, or overly spicy, the ingredients have likely stayed in too long. In warmer conditions, extraction can move faster, so daily shaking should remain gentle and the jar should be kept consistently cool and dark.

If there is any doubt, taste around day 10 to 12 and decide whether the fruit still feels vivid. Once the kiwi seems fully expressed, straining promptly is better than chasing extra intensity. The liqueur gains more harmony during resting, so it is safer to stop maceration slightly early than to risk a tired, overworked flavour base.