After two weeks of daily shakings, it was time to open the jars of bitters. With each jar, the process was the same: strain the solids out of the liquid, add the solids to a pan of water, and boil. The pots are cooling now, and when they cool completely, I'll put them in two more jars for a week of sitting and filtering.
The charred cedar jar smelled more like cedar than char when I opened it today, and while I was filtering it, the cheesecloth grew black and gunky with the ash from the char. I suspect that when I finish this process and get rid of the wood, the charred aroma will take primacy over the cedar.
The coffee pecan bitters smell amazing! More like coffee than pecans, actually. I suspect that is because coffee has more of a natural aroma than pecans, but once I throw the solids away and am just smelling whatever has seeped into the whiskey, the aromas will balance out.