--Keep in mind I am a n00b, lol---
Ok, so I have searched, and not come up with a definitive thread for my question.
Please point me in the right direction if I am in the wrong area...
My question: I have ALOT of juices that I have received from here and from personal friends, that are a little "high" on the PG side (have a mild reaction -sting in the throat, etc...) I have had VG based juices as high as 36mg with no probs, but you give me so much as a 6mg-PG, and I can tell you that I have had a PG!) Either way...
Can anyone point me in the proper direction as to the proper "formula" for cutting a PG juice with Food-grade 100% Veg. Glyc...and what the effects would be regarding Nic. content, etc...
Second question: What, if doing DIY for juices, is the best way to sweeten a finished product, without "messing-up" the atty/cart/cartos?
Any/all advise would be MOST welcomed!
~Be Well!
Ok, so I have searched, and not come up with a definitive thread for my question.
Please point me in the right direction if I am in the wrong area...
My question: I have ALOT of juices that I have received from here and from personal friends, that are a little "high" on the PG side (have a mild reaction -sting in the throat, etc...) I have had VG based juices as high as 36mg with no probs, but you give me so much as a 6mg-PG, and I can tell you that I have had a PG!) Either way...
Can anyone point me in the proper direction as to the proper "formula" for cutting a PG juice with Food-grade 100% Veg. Glyc...and what the effects would be regarding Nic. content, etc...
Second question: What, if doing DIY for juices, is the best way to sweeten a finished product, without "messing-up" the atty/cart/cartos?
Any/all advise would be MOST welcomed!
~Be Well!