The purpose of filtration is not only to make your infusion clear, attractive and appetizing.
The purpose is also to remove all the small particles and impurities that might adversely affect the taste and flavours of your infusion during storage.
Having steeped your plant material in schnapps, vodka or other spirit for the recommended period of time, you should first strain solids from infusion through a steel strainer or fine-mesh sieve. Discard solids.
Then filter your infusion into a clean glass bottle, canning jar or any other suitable storage container.
Use a steel funnel lined with a piece of gauze, fine-weave cheesecloth, or damped cotton wool.
Bottles and jars must be absolutely clean - and have tight-fitting lids or screw caps to prevent oxidation.
You can also use good quality wine corks to close your bottles.
Used vodka or wine bottles with screw-on tops are fine, as long as they are absolutely clean and without any residual flavours.
Both straining and filtration should be done slowly and carefully.