I have just popped the tops on my bottles...microwaved them for 20 seconds at a time till they were "hot water for taking a bath warm", put my finger over the dripper...shook till it was full of air bubbles (about 10-15 seconds)...then sat them on the shelf way up and let them cool off after I squeezed the air in the bottle till the
juice got to the stopper (pumping the air in and out of the bottle)...took 3 days to steep a 50ml bottle of
juice that tasted ok at first but then the after taste of licking a freshly vulcanized tire!
I truly believe air (aka oxygen [aka oxidation]) helps get rid of the cutting agents (alcohol or distilled water) and the heat helps the juices bond and create/enrich the flavors
But that's just my guess..I'm not a scientist..all I know is a big ol' bottle of
juice went from "HOLY HELL why did I buy this crap" to oh yeah...great flavor in 3 days flat
I do know the "vibratory rate" of a microwave is 2.4ghz~ (which coincidentally is the resonant frequency of water [this is why microwaves "heat" your food]...it's actually heating the water in your item in the microwave)