as usual too much of anything is bad, if using higher temps it would have to be for less time overall and that would probably work as well. Otherwise why not store your eliquid at 100+ or 150+ degrees? I think that has been proven and is not up for great debate. cool, dark. not necessarily frigid or frozen just cool and dark (not in direct light/sunlight). I don't think any of this really truly matters in the big picture but when trying to wring out final details of a recipe...it may
Do not exceed 150 degrees while steeping? Really?
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A bit of confusion often exists between what some people consider "best practices" and what others might consider requirements. The 150 deg F for 4 hours was developed as a best practice from the results of limited experimentation, but as danny says, that does not mean that a higher temp will destroy your juice, nor that a lower temp for a longer time will not also work. And as fat1 notes, it is certainly possible to overdo it, and I don't think anyone would recommend boiling your juice for a week. But then someone may come along with a recipe that calls for that someday, and if they like it and are happy with the results, then it works for them.
It took me a while to find this thread. Start with Dvap's post #2 I believe.So much misinformationIt's nothing to do with flavours or caramalisation, it's the nic that degrades at higher temps, pls spread the word to whoever told you those other 'facts'.
http://www.e-cigarette-forum.com/forum/myfreedomsmokes/43742-smoke-juice-storage-tips.html
+1 on this!
Fructose begins to caramelize at 230 degrees F. Sucrose at 320 degrees.
Water vaporizes (or boils) at 212 degrees F. So one is still ok to keep any sugars clear.
Caramelization - Wikipedia, the free encyclopedia
See above. Sweeteners are artificial, not Sucrose based. So anything naturally occurring would be Fructose. Since the bulk of Commercial Flavorings are artificial I would doubt there is Fructose in those artificial flavorings.
Although I don't use a lot of sweetener in my DIY, some recipes do need sweetener. I've been known to add a sweetener to a Custard mix...
Until there is some HARD evidence that temps above 150 have a detrimental effect, the OP has a point. A 12% vs 11.5% nic, not a big difference, up your original recipe by a half point and heat away! So try whatever you like to speed the process up!...buy a Nic test kit and run the experiments!
...buy a Nic test kit and run the experiments!
And be sure to share your findings here, because every one of us is still learning to some degree.
Don't make me have to start a blog...it won't be pretty
I'd read it, even though it might just say something like, "Quit yer yapping and vape."
Don't make me have to start a blog...it ain't gon be pretty
I would definitely read your blog as well - as long as it doesn't involve any spanking.
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Thanks for nice discussion!
Now I am sure I can go higher in temperature, but not anytime soon. I am too young a DIYer, for a while I was using only simple flavors or unflavored. I have tried couple flavors about 4 month ago with horrible results. It was something called “holiday spices” and was badly dominated by cloves; also coffee which had taste of strongly burnt beans.
So now I am making my second attempt with poor success rate again. I prepared Juicy Peach (Hangsen) and Double RY4. Peach tastes for me as peach-flavored chemicals and RY4 has muted sweet taste (after 2 weeks of steeping). For now I’d rather stick to conventional steeping, at least until I lose my patience. Then I plan to use microwave steeping, and it was already described here. It looks really promising.
Edit: However speeding things up is not always working. Remember wine cellars.
Now I am sure I can go higher in temperature, but not anytime soon. I am too young a DIYer, for a while I was using only simple flavors or unflavored. I have tried couple flavors about 4 month ago with horrible results. It was something called “holiday spices” and was badly dominated by cloves; also coffee which had taste of strongly burnt beans.
So now I am making my second attempt with poor success rate again. I prepared Juicy Peach (Hangsen) and Double RY4. Peach tastes for me as peach-flavored chemicals and RY4 has muted sweet taste (after 2 weeks of steeping). For now I’d rather stick to conventional steeping, at least until I lose my patience. Then I plan to use microwave steeping, and it was already described here. It looks really promising.
Edit: However speeding things up is not always working. Remember wine cellars.
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What percentage did you use on Juicy Peach? It does not require much steeping. FA white peach is really good - better than HS. I mix at 2%. D RY4 definitely needs a minimum of 4 weeks steeping for me. And then it still has a chemical flavor at 7%.
Which double RY4? There have been reports that some TFA RY4D that went out was pretty flavorless, even according to people that use it regularly. I know I got some that at 8% is almost flavorless but extremely sweet, even after 2 months of steeping. It tastes faintly of artificial maple flavor, but almost not detectable. But even if it is the good stuff, most folks here recommend long steep times.
I use 2% for FA white peach, not the HS. 2% with HS may be too weak.
Lol at all of ya's still chattin about steeping.
RFOL
and believe you me I am a flavor snob
Bestests method
deep freezing with dry ice then putting it in your underwear for about two weeks and its done, that there, the most awesome steeping method.. YMMV
If you have a cat or dog they will follow ya around when steeping bacon. lol
RFOL
and believe you me I am a flavor snob
Bestests method
deep freezing with dry ice then putting it in your underwear for about two weeks and its done, that there, the most awesome steeping method.. YMMV
If you have a cat or dog they will follow ya around when steeping bacon. lol
Na the putting the mix in your girl friends bra before she goes out jogging is still the best method and it's fun to look at.
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