~ Nuts and herbs MUST be crushed or broken to release full flavor ~ Be sure to scrape off all the white rind on orange or lemon peels or a bitter taste will result ~ Blot peels on paper towels to dry off oils and water ~ Ripeness of fruit can affect the final outcome of taste ~ If too weak, add more flavoring and resteep or try quarter teaspoon extract ~ To sweeten, the ratio is approximately 1 ounce to 4 ounces ~ If sour or bitter, add more sugar syrup ~ If too sweet, add a bit of lemom and resteep for a week ~ To thicken, add glycerine (1 or 2 teaspoons per quart) which is available at most drugstores and winemaking shops ~ Strain and then filter liqueur once it has aged. To strain, first use a regular strainer and then restrain the fruits and nuts. Squeeze out as much juice as possible. FINALLY, filter the strained juice to achieve a clean finsihed product. Place a coffee filter or a paper filter in a funnel and pour juice slowly, stirring to prevent clogging. Replace filter as required and repeat process if any residue is apparent.