Has anyone ever used vinegar in a mix?
Thanks!
Pete
Thanks!
Pete
Way back when, I'd soak totally gunked attys in vinegar to get the gradoo out of them. I've since learned to not let them get so bad.
I'd think the rock-bottom pH of vinegar would be detrimental in a mix, but what do I know? Anyone else?
That's the stuff that cleans hard water deposits out of the coffee machine, maybe it would clean thirty years of tar out of the lungs.
Maybe magic mask utilizes vinegar *shrug* anyone willing to do a side-by-side swig test? Take a quick sip of each in the name of science?
I don't care for vinegar but i know what it tastes like so i didn't chug a glass full but i did taste the magic mask and i don't detect any vinegar nor does it smell like vinegar. Also, If i remember correctly FlavourArt states that MM does not change the ph. I had heard some vendors are using acids to balance the ph in liquids, just didn't dawn on me that some might use vinegar. Nicotine is a weak base and if your flavoring is also a high ph, an acid might help in balancing the ph.
Any guess if vinegar would knock down some of the perfumey taste I get from TPA?No matter what Ive tried I still get that perfumey taste from TPA like on the black cherry.
Wouldnt it work the same as FA magic mask . MM is made to reduce PH i think .
Wow!
You guys are awesome! Great research by everyone!
This is from the Magic Mask description @ E-Cigexpress website: Reduce the acid perception without modifying the pH. pH is one of the key factors involved in food stability. In order to reduce the pH, a small amount of organic acid must be added to the food preparation (i.e. citric, malic, tartaric acid). In most cases the addition of food acid is beneficial both for microbiological stability and taste.
I think if you read this closely:pH is one of the key factors involved in food stability.
This means we need to control the PH level of our juice.
In order to reduce the pH, a small amount of organic acid must be added to the food preparation (i.e. citric, malic, tartaric acid).
We need to add an organic acid to our juice to reduce the PH. Two common organic acids I know of are Vinegar or Lemon Juice. (Lemon juice was going to be part of my original question, but I thought the vinegar alone would get more response. Vendors are also using Lemon Juice.)
In most cases the addition of food acid is beneficial both for microbiological stability and taste.
This seems to say it helps to keep bacteria from growing and helps it taste better.
Reduce the acid perception without modifying the pH.
THEN we add the Magic Mask to hide the taste of a lower PH (acid flavor) if needed.
What do you guys think?
Pete