http://www.meatsandsausages.com/alcohol/infusions
For my infusions I don't use vodka, but rather my own distilled version of grappa which I make from pressed grape skins from wine. I distill the alcohol to 40%, so that the infusion is usually around 22% to 25%. The process is very simple. Using a large 3.8 (1 US gallon) litre jar, I add 1kg sugar to 2kg blackberries, mix well and break up the berries. After 24 hours I add 1.5 litres (sometimes a bit more to fill up the jar) of grappa and three drops of vanilla extract. The mixture is then left to macerate for 4-6 weeks and then is strained and clarified with coffee filters. After bottling the liquor is stored in a cool dark place for a minimum of six months, and is best after a year. And not only does it taste great, it is so good for you!

