Proper storage of your infusions is really of great importance when you make flavoured schnapps and liqueurs.
Failing this, your schnapps or liqueurs will not reach their full potential. And what a waste of time, energy and money that would be.
So... store your infusions in a dark and relatively dry place at constant room temperature, 18-20°C (64-68°F).
Or at least away from heat and direct sunlight as this can cause considerable and unwanted changes in both colour and aroma profile.
The duration of storage differs from infusion to infusion, and depends on the kind of constituents you have extracted - and what suits your taste.
But a couple of months should be enough in most cases to improve taste and flavours. Taste it from time to time to find out.
Unlike wine bottles that are always kept on their sides to keep the corks moist, your corked storage containers should always stand right up - or the high proof alcohol in your infusions will spoil the corks.
Most infusions will last for a very long time if you keep your storage containers in a dark place at room temperature before use - tightly closed to prevent oxidation.
Sediments during storage
During storage most infusions will deposit more or less sediments - the small particles that settle at the bottom of your storage container.
That's perfectly normal and part of the aging process. It's the same with old bottles of red wine and port wine.
However, when this happens you must - slowly and carefully - transfer your infusion to another storage container until sediments approach the bottle neck.
Then filter the remaining infusion to remove the sediments that will otherwise spoil your schnapps.