Crock Pot Steeping ZERO nic

[bass2007]

As the title states. I'm DIYing with ZERO nic. From what I have read the reason for steeping below 150 deg is due to the nic degrading/becoming less potent. So for me, this is of no use. After reading many threads relating to the crock method of steeping, I plan on making 2 samples of each bottle I decide to mix. 1 to speed steep and 1 steep naturally(so I can test daily and find out how long to let them sit in timeout). What I am trying to figure out is how long to speed steep them for. My flavors will be Custard/dessert at max VG (87-95%). MY crock pot has LOW, High, and Warm setting. Can I just toss them in the crock all day on warm (12-14hrs)? Any input would be great!!!

Thanks Ladies n Gents!

 

[Str8vision]

With the slow cooker covered, the warm setting will achieve around 160F, low around 180F. I remember reading that temperatures above 150F can affect flavor so I personally avoided higher temp steeps. Back when I began DIY I would speed steep using the warm setting with the cover half way off (around 140F), for 10-12 hours, seemed to work just fine. I no longer speed steep as I now have enough juice(s) in rotation to carry me through natural room temperature steeping on newly mixed batches.

 

[muranternet]

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 1/2 hour cycles and simply program the timer to turn off completely when you want to be done.

High VG benefits from longer curing, as do custards. I would try 8 hours of on-off cycles (so 4 hours total on time, plus the cooling cycles) with the lid cracked.