I was wondering what the consensus was for if flavoring goes bad?
I wouldn't think that most would, but what about "cream" type flavors? Things like Bavarian Cream, Sweet Cream things like that?
I ask because I have had mine a while and have made three different batches of a very light Bavarian Cream at 5% and a very light Coconut that had 3% Bavarian Cream in it and after steeping they have a weird smell. Not a spoiled or rotten smell, but a chemical smell. There was no nic used and I know that it's not the PG or VG and I tied them today. After my 1st attempt, I thought it was possibly a contaminated bottle so I tried again using two different bottles. Not the issue, because there the smell is again. The flavor itself smells fine.
I steeped using an UC for 3 hours the 1st time and 2 hours the 2nd time. Tested water temp ran between 140° and 160°. First time using the UC, so I think the only variables are the UC and the flavoring. Leaning toward the flavoring however when I smell the flavor itself it smells fine. Any ideas?
I wouldn't think that most would, but what about "cream" type flavors? Things like Bavarian Cream, Sweet Cream things like that?
I ask because I have had mine a while and have made three different batches of a very light Bavarian Cream at 5% and a very light Coconut that had 3% Bavarian Cream in it and after steeping they have a weird smell. Not a spoiled or rotten smell, but a chemical smell. There was no nic used and I know that it's not the PG or VG and I tied them today. After my 1st attempt, I thought it was possibly a contaminated bottle so I tried again using two different bottles. Not the issue, because there the smell is again. The flavor itself smells fine.
I steeped using an UC for 3 hours the 1st time and 2 hours the 2nd time. Tested water temp ran between 140° and 160°. First time using the UC, so I think the only variables are the UC and the flavoring. Leaning toward the flavoring however when I smell the flavor itself it smells fine. Any ideas?