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Yeah the UC will destroy labels (which is a good thing if you DIY labels on glass and want to get rid of them before re-using). Try propping the lid open if your water gets too hot and check it with a meat/candy/oil thermometer.

Linda at TFA posted a way to discern the flavors of acetoin and acetyl propionyl by mixing different concentrates into a carrier medium with a known quantity of chemical notes. Since there are effectively 4 custard notes (acetoin, AP, diacetyl and butyric acid) you can learn all of them, though...

There was a problem with Alchem-sourced nic about a year ago; some people reported getting sweat sock or fishy smell/taste from it. They were using some new extraction process. I believe MFS sourced their nic for a while then dumped it because of complaints about batch inconsistency. I bought...

I found heating in the crock pot for over, say, 6 hours proved detrimental to bright flavors (fruit esters, etc.) although for banana nut bread I had to because I like a very high banana component. I'd recommend you go get a cheap wall timer from a hardware store so you can turn it on and off in...

If I had a stand of black birch I would try this with a traditional kettle boil with a filter and reduction, but since I don't I'm just using concentrates. Started with a wintergreen/champagne mix and now balancing in the little herbal and wood notes for depth and roundness.

It's close but elusive. Now on iteration 4. Another reason to like having a UC.

Liquid manufacturers should absolutely provide this information, if not a complete MSDS, on request. They use flavoring sources that can't/won't provide this to them sometimes, or that outright lie until they're caught. Some commercial mixers can't/won't, or outright lie until caught. (Titanium...

I've started working on this. What I've found is that the fruit components e.g. TFA Ripe Banana, Strawberry, Juicy Peach retain more of their character, but it's hit or miss. I can't really explain it except it's like a nic hotspot, where different pulls from the same payload may have different...

IME some mixes change radically with curing and I don't like them as much. That said, I always mix with curing in mind since I don't mix 5ml at a time for myself, so there's always going to be some in that bottle a couple weeks from when I make it, and when I give some to a friend I have no idea...

Flavoring companies make concentrates for ingestion and perfumery. Ask for MSDS certs (TFA publishes these) and as for research, DIY.

I have a 4oz bottle that I can't stand. For me it just gets weirder as it cures. Tastes like polymers and cyanoacrylate with a hint of butyric acid.

Bourbon is very smooth and not sweet.

Acetoin can catalyze into trace amounts of diacetyl during manufacturing. Lots of flavors can contain alpha-diketones as a by-product in trace amounts, including fruits. That V2 stuff, ehh I don't like it. It starts out chemically and steeps into pure weirdness. TFA's Vanilla Bean Gelato...

I thought of this idea after mixing a 10-fruit blend and a custard side by side, and also thinking about how some of my brighter mixes fade over time. Has anyone considered using a UC for accelerated curing by stages? By this I mean if you have a complex juice with custard, bakery, and fresh...

So there's this bakery near my house that makes an amazing fruit torte. Strawberry, hint of raspberry, butter cream frosting, yellow cake, light chocolate mousse, shaved almonds, all well-balanced without being too heavy or cloying. In a fit of optimism I ordered some flavors I thought would go...

Color in the syringe should be clearer since you're not looking through as much solution as you are in a large bottle. I always shake nic bottles before use, decanting, or whatever. PG is thin enough that a bit of agitation should disperse any hot spots. You can always pull 1ml out of whatever...

With 48mg PG base and a target of say 16mg one-third of your mix is nic base in PG. Add 16 2/3 % flavoring and you're already at a 50-50 mix. This may be why you can't hit your target strength and solvent ratio.

I have used Humco repackaged as Walmart and CVS and 99.5% anhydrous USP glycerol from a lab supply. They were all fine. The only disadvantage to buying glycerol from a pharmacy is it comes in little bottles and costs a lot more by volume than getting a gallon jug.

If you go with a baggie and water, what I used to do was stick the bottles in the baggie in a line and then suck all the air out, turning it into a cheapo sous-vide for better water contact and minimal air insulation. Not quite enough to save cheap labels (I have been eyeing some weatherproof...

I have a 15ml bottle of Mount Baker Vapor Sour I think I ordered a while ago to round out an order. Does anyone know who makes it? Bottling date 7/24/2014.