A question for master mixers

[Equality 7-2521]

Hi all,

i don't DIY, but I'm starting to get an interest.I had a question for the more experinced mixers.

When I have vaped usually cheaper or sort of mid range juices...the juice will have a heavy or cloying flavor , alot of times sweet ...over time it gets to be obnoxious. The odor will get all over my hands and clothes, and be offensive.alot of the times I will have to give my genny a good bath to get the flavor of the juice out of the atty.and still the odor will linger.The juice will have a sticky taste to it

Higher end juices like say five pawn the flavor will be strong but not candy sweet it will not be heavy or cloying, the flavor will pop then go away, it won't taint my atty, I can switch juices and usually it's not too bad.The flavors will be strong but light,not sticky

My suspicions is

!) an inexpensive and inferior VG base that's too sweet.
2) low grade flavorings
3) inferior sweetner used

As I say I'm not a DIY but could you tell me how to avoid what seems to be a very predominate mistake in trying to produce a really great juice.

 

[jgoss]

I really don't think that it is the grade of VG. I have tried several different brands from several sources, and they seem to be pretty much the same. It probably isn't low grade flavorings either. There aren't very many flavoring producers out there, so I am guessing that most normal juice vendors use the same flavors that you and I buy from makers such as, TFA, Capella's, etc. Inferior sweetener is probably also not the cause. Sucralose, stevia, and other sweeteners are pretty close across the board.

My guess would be that cheaper juice makers might not have taken the time and energy to perfect their flavors. They create 100 flavors that are ok. They are sweet and flavorful to appeal to the masses. Where as Five Pawns makes only a few flavors that have been lovingly crafted, which takes time, effort, and expertise. Think of it like it is meat. Mcdonald's has sold 100 bazillion burgers. They are good, but it isn't a steak made by a chef, at a fine dining restaurant.

As far as advice for DIY, don't be like Mcdonald's. Be a chef. Try to make a something you really like. Get the recipes for a couple flavors that look good, and make them over and over until it is just right for you. Look at, smell, and taste what you have made. Think about it when you aren't doing anything else. When those flavors are as good as you can get them, try making a couple new ones. Then go back to the old "perfect" recipes, and see if they still taste perfect.

 

[dannyv45]

Sounds more like the way the juices are made then the ingredients used. There's really no cut and dry recipe or silver bullet for perfection you just need to buy your ingredients from a proven vender(s) and experiment with mixes until you find what works for you.

 

[Equality 7-2521]

Thanks for the advice......I didn't know all this..... but in fine food the secret to great food is ingredents,ingredents, ingredents......really great cooking no matter what skill a cook has cannot compensate for inferior ingredents...likewise really great cooking depends on allowing great ingredents harvested at peak to shine....I assumed E-juice would have been similar.

I really don't think that it is the grade of VG. I have tried several different brands from several sources, and they seem to be pretty much the same. It probably isn't low grade flavorings either. There aren't very many flavoring producers out there, so I am guessing that most normal juice vendors use the same flavors that you and I buy from makers such as, TFA, Capella's, etc. Inferior sweetener is probably also not the cause. Sucralose, stevia, and other sweeteners are pretty close across the board.

My guess would be that cheaper juice makers might not have taken the time and energy to perfect their flavors. They create 100 flavors that are ok. They are sweet and flavorful to appeal to the masses. Where as Five Pawns makes only a few flavors that have been lovingly crafted, which takes time, effort, and expertise. Think of it like it is meat. Mcdonald's has sold 100 bazillion burgers. They are good, but it isn't a steak made by a chef, at a fine dining restaurant.

As far as advice for DIY, don't be like Mcdonald's. Be a chef. Try to make a something you really like. Get the recipes for a couple flavors that look good, and make them over and over until it is just right for you. Look at, smell, and taste what you have made. Think about it when you aren't doing anything else. When those flavors are as good as you can get them, try making a couple new ones. Then go back to the old "perfect" recipes, and see if they still taste perfect.

 

[DetraMental]

What ^^^they^^^said. What are you using to rinse you tanks out with? Some people use a cheap vodka or a vinegar diluted with water and claim this works well if soaked overnight. It may even need a repeat soak and rinse.

 

[patkin]

Its the difference in pallates too. If you've got 5 highly educated palates sampling a new mix and they all agree its good, then it probably is and goes to market. I picked that number because that's how many tested my ADV and it took them a year of mixing and tasting it to agree. I was watching "The Taste" on TV and Bordelain, a world renowned chef, put vinegar in the mashed up strawberries to be used for strawberry shortcake. Who'd a thunk it! But that's a gourmet chef and not just your everyday home cook who only knows to add sugar and their shortcake tastes real good but Bordelain's is divine according to the gourmet palates of the four judges tasting it.

 

[Equality 7-2521]

No,No, It's pretty common to use like a high grade balsamic vinegar, from modena, with fruits,

as for home cooks, i would not dimenish them.... almost all the greatest and most loved dishes of any country in the world were not created by a chef...... the recepies were created on farms,in shepereds huts, on fishing boats...the people who know food the best are the ones who grow it and harvest it.Almost every great chef will tell you they were inspired to cook by someone in their homes who loved,and knew good food.In my own case I was inspired to an appreciation of great food and good cooking by my Okie grandmother long before I sat at a 5 star resturaunt, with a menu in french......and i bet she could have taught even those folks a few things.

Its the difference in pallates too. If you've got 5 highly educated palates sampling a new mix and they all agree its good, then it probably is and goes to market. I picked that number because that's how many tested my ADV and it took them a year of mixing and tasting it to agree. I was watching "The Taste" on TV and Bordelain, a world renowned chef, put vinegar in the mashed up strawberries to be used for strawberry shortcake. Who'd a thunk it! But that's a gourmet chef and not just your everyday home cook who only knows to add sugar and their shortcake tastes real good but Bordelain's is divine according to the gourmet palates of the four judges tasting it.

 

[patkin]

Sorry... didn't mean to hit a nerve... just an explanation on juice mixing from a run-of-the-mill vendor for the OP. I'm a home cook and proud of it. I do down home cookin and gourmet actually.

 

[Equality 7-2521]

I hear you I'm partial to Italian myself,but my wife was a pretty picky eater till I introduced her to southeren cooking.

Sorry... didn't mean to hit a nerve... just an explanation on juice mixing from a run-of-the-mill vendor for the OP. I'm a home cook and proud of it. I do down home cookin and gourmet actually.