For anyone who wants to dabble without losing their mind. What jars to use, how long to wait, and how to taste-test without looking like a total amateur.

Essentials:

• Quart-sized mason jars (glass only)
• Fine mesh strainer or cheesecloth
• Funnel
• Clean bottles for storage
• Labels and a Sharpie (for dating infusions)

Tips:

• Keep infusions out of direct sunlight.
• Infuse 2–7 days max for most things. Herbs are fast. Roots, spices, and fruits take longer.
• Always taste daily and write it down.
• Strain thoroughly. Fruit bits left behind can spoil the batch.
• Store infusions in a cool, dark place or refrigerate.