Does anyone know if there is a time when one should remove the flavor-infusing items from a bottle of vodka? I have made the following flavors: mixed citrus, strawberry, pomegranate, coffee bean, vanilla, cucumber, ginger. green apple, pineapple, and jalapeno. I assume some should be left in for longer than others, but is there a point at which the infusing item becomes harmful to the flavor on any of these (ie, bitter, etc.)?