When should juniper, black lemon, vanilla and cacao be removed from blueberry vodka?

Expanded Explanation

For this blueberry vodka infusion, 21 days is a good full maceration time when the botanicals are used in restrained amounts. Juniper berries, black lemon, vanilla and cacao nibs can stay in the jar for the full period if they are measured carefully, because the fruit needs enough time to release colour, aroma and body.

The first ingredient to watch is black lemon. If the infusion starts tasting too dry, bitter or strongly fermented after 10 to 14 days, remove the black lemon and allow the blueberries, vanilla, cacao and juniper to continue. Cacao nibs can also become dusty or overly bitter if the quantity is increased, so keep them close to 6 g per litre.

Taste once a week rather than opening the jar every day. When the blueberry flavour is deep, the juniper is aromatic but not gin-like, and the cacao sits in the background, strain the whole infusion. After filtering, sweetness and lemon juice should be adjusted separately because they are easier to control outside the maceration jar.