Hot Bath?

[UntamedRose]

I'm wondering if give mixes a hot bath...like bring water to a boil turning heat off and letting it cool with bottles in the water.
Would help speed up the aging process and bring out flavors more.

Obviously Pre adding the Nic...and in glass bottles.

Has anyone tried this? and thoughts?

 

[Switched]

It sure does

 

[UntamedRose]

Take it this has been covered already...is there another thread on this?

 

[Hoosier]

After mixing I usually toss the bottles in a very hot water bath, not quite boiling, and let the whole mass cool to room temp.

It seems to impart a few days of maturation in a couple of hours.

(For some reason, I thought this was common, but don't remember reading it. Must have been too long ago.)

 

[Switched]

After mixing I usually toss the bottles in a very hot water bath, not quite boiling, and let the whole mass cool to room temp.

It seems to impart a few days of maturation in a couple of hours.

(For some reason, I thought this was common, but don't remember reading it. Must have been too long ago.)

That is because it assists in allowing the flavours to meld more readily vs creating "hot spots" on a fresh batch, thus accelerating the maturation time as you stated.

I usually leave my liquids (the ones I brew) out (on my desk) for about a week before storing them. It seems to mellow them out as well. Someone posted on placing them in the sun, that to me was a little extreme.

I also found out why many made as you order liquids from vendors are inconsistent, when we know they should all be the same (if measured). They are after a period of a couple of weeks. I keep all my 30ml bottles in the dark, but my 3-5ml are usually just on my desk.

I also brew ahead of time e.g 2 weeks. Some brews take as long as a month to properly homogenise.

 

[Nikhil]

Take it this has been covered already...is there another thread on this?

It's basic chemistry: heat is really molecules moving faster. At theoretical "absolute zero" molecules don't move at all, never colliding. Hotter liquids essentially mix on their own at a faster rate. This is why if you put a tea bag in cold water it takes a lot longer for the flavor to disperse than in hot water.

 

[UntamedRose]

It's basic chemistry: heat is really molecules moving faster. At theoretical "absolute zero" molecules don't move at all, never colliding. Hotter liquids essentially mix on their own at a faster rate. This is why if you put a tea bag in cold water it takes a lot longer for the flavor to disperse than in hot water.

Thats exactly what I was thinking...just havnt seen anyone mention it at all.

 

[sjohnson]

I just let mine age. Heat should speed up the process of mixing, but does it also promote oxidation and/or other unwanted chemical reactions? I don't know, and I'm rarely in any hurry. Whatever works for you is what counts!

 

[derek88]

I have a small container sitting on a coffee cup warming plate works well to keep it at a good temperature.

 

[let_there_be_vaping]

For those of you already doing this hot bath, do you only use glass bottles or do you also use plastic?

Thanks in advance.

 

[Hoosier]

Both plastic and glass.

It's just hot water. If I were boiling them like brats in beer, I'd be concerned about the lid of the glass bottle anyway.

 

[let_there_be_vaping]

hmmm.... brats in beer....

 

[fizil]

It's basic chemistry: heat is really molecules moving faster. At theoretical "absolute zero" molecules don't move at all, never colliding. Hotter liquids essentially mix on their own at a faster rate. This is why if you put a tea bag in cold water it takes a lot longer for the flavor to disperse than in hot water.

Doesn't heating the water also allow for a higher saturation of tea in the water? Whereas if you make coolaid with cold water sometimes the sugar just sits at the bottom. I guess this might be why there are hot spots, because the pg/vg hasn't been properly saturated with the flavoring and so the hot spots are just pockets of flavor?

 

[Nikhil]

If it is a problem of saturation, then yes. The only way to tell that is to shake it every once in a while for a days or maybe weeks, and then take another sample of the same liquid and heat that. Either way heating is faster. However, it's unlikely to be saturation since you're taking concentrated stuff and basically diluting it in more PG/VG.

 

[Gummy Bare]

Are you guys leaving the caps on or off wile doing a hot water bath? Obviously if the caps were off you'd have to make sure the water level was low enough so water didn't get in the juice and also make sure the juice bottle doesn't fall over.

Never done a heat bath so I'm not quite sure.

:: sent from android with tapatalk ::

 

[FACE MEAT]

I'd leave the caps on during a hot water bath. When heated, more of the volatile (easily-evaporated) flavor compounds will escape through the open cap, leaving you with a less flavorful final product.

 

[Gummy Bare]

I'd leave the caps on during a hot water bath. When heated, more of the volatile (easily-evaporated) flavor compounds will escape through the open cap, leaving you with a less flavorful final product.

And are we talking hot, like as hot as my tap water will get? Or are we talking heating water in a pot to a point somewhere before boiling point (but not obviously boiling hot)?

:: sent from android with tapatalk ::

 

[Hoosier]

Back in 2010 when this thread was started, steeping was always assumed to be a closed bottle.

(The weird idea that steeping also meant airing-out or letting a mix Breathe was added later even though it's not the same thing, nor does it do the same thing to juice.)

Also, I have very hot tap water. So, I'm talking about hot tap water.

 

[FACE MEAT]

And are we talking hot, like as hot as my tap water will get? Or are we talking heating water in a pot to a point somewhere before boiling point (but not obviously boiling hot)?

:: sent from android with tapatalk ::

I heat water in an electric kettle to steaming hot but not boiling. I submerse sealed juice bottles in the hot water for a few minutes, remove them and shake the living crap out of them. My goal is to reduce viscosity to aid in even dispersion of flavoring. I have no idea if heat accelerates steeping or "resting" as I and Hoosier prefer to call it.

 

[rowdyplace]

Heat below 120 F. along with a lot of shaking.