hi kayle: heres the recipie for my DIY vodka, so you can put it on the
website if you like. Its pasted below, and as an attatchment too.
ell++

Ell's DIY Vodka
Medicinal Tincture and/or Home Flavoured Vodka

This process can be adapted to any fresh or dried ingredient you want to
preserve in vodka. Obviously ingredients like garlic, ginger and herbs
will have a clear medicinal value, and can be made as a 'tincture' to take
when you are ill. The tincture has been diluted with water, so its
alchohol level is much lower. eg a garlic tincture can be taken when weak
or when your imune system is low, 2 spoons a day and lots of rest. The
tincture can be accompanied with other herbal remedies until the syptoms
clear.

But if you would like to make home flavoured vodka, simply don't dilute
it. Flavouring your vodka with seasonal fruits such as wild or cultivated
berries not only preserves their goodness but makes a delicious 'home
made' vodka to enjoy socially all year round.
note: 'fleshy' or 'thick' fruits such as peaches and bananas wont work as
well as more 'juicy' friuts like berries.

TO MAKE:
Use about 8oz (225g) of whatever you want to flavour your vodka with: eg
ginger, garlic, rasperries, etc... Its not a strict figure, especially
with lighter ingredients like soft seasonal fruits. As you make more and
more you will learn by eye how much of an ingredient to use: if in doubt
use more vodka than ingredient.
Use organic ingredients and even organic vodka as much as you can, because
a big reason to make this vodka is to preserve the goodness of the
ingredient and use it as a goodness booster when needed. So the more
goodness the better!
Use about 4 cups of vodka. 70 - 80% proof is ideal. 40% is cheaper and is
effective. You can also use other alcohols, like gin or rum.

1: Roughly chop the, lets say, ginger, but leave the skin on because they
impart important goodness. The same goes for any fruit you are using.
Place in a blender and cover them with vodka.

2: Blend the ginger and vodka together. The mixture may be stiff when
using ginger or garlic at first, making it difficult for the blades, but
keep going! When smooth, pour the mixture into a dark, airtight container,
a dark glass jar is perfect. If you dont have a dark glass jar, simply
wrap the jar in dark paper.

3: Shake well and label the jar carefully with the date and what is
inside. Store the jar in a cool place, out of direct sunlight. Keep the
jar in a cupboard away from curious fingers...:)

4: After 2 days, to make a purley medicinal 'tincture', add water to the
mixture. Add 20% water if you are using 40% proof vodka. But if you are
using 70 -80% vodka add 50-60% water. This dilutes the alcohol content.
If you want to make a flavoured vodka, dont add water atall. Carry on to
the next step.

5: When you have mixed the alcohol (water) and ginger mixture, cover with
an airtight lid in a jar and leave it in the dark place for 2 - 4 weeks.
Shake it well every day, twice a day is fine.

6: Strain the mixture through a winepress, very dense sieve, j-cloth or
piece of muslin cloth. Basically the more ginger you can get out the more
pure and clear your vodka will be, and the less chance it has of going
bad.
Get every last drop of liquid out. Use the discarded ginger, or seasonal
soft fruits or whatever you have used, for a very nice treat!! Like vodka
raspberries on ice cream!!

7: Pour the liquid into dark jars, date and label them, store in a cool
dark place. Leave the vodka to settle. I have found that it tastes best
after 1 year left alone. But sometimes its hard to wait that long...:)

note: its wise to boil your jars and utensils first. You can also add a
drop of tea tree to the boiling water.