Thanks Hoggy, I use that frequently, but do you know a way to edit it?
No guilt taken....Those who spend a tremendous amount of time, effort and knowledge to make our lives easier should/need to be compensated. I can only imagine the hours HotRod has spend tweaking this app.....I am honored to donate and show my gratitude...every bit counts.
Burnie, you can open Ingredient Editor and highlight all the columns to want to copy and then paste it into Excel. Then simply highlight just the cost column and hit the "auto sum" button in the top right corner of Excel...( make sure you highlight one row below the targeted rows....this is where the total sum will be shown) See example
That's not correct. The column you are totaling is the cost per 8ml/10ml/15ml/30ml/60ml etc. It is not taking into account your inventory level. Like the first on your list is $1.49 for 8ml, but is you have 16ml in stock the value would be $2.98. Your example does not show your inventory level.
1.038 is typically listed as the SG of PG (@ 20 degrees C)
Sorry,. my bad. I misunderstood what you were trying to achieve.
And I use my set of glass syringes anyways, because 99% of my flavors are in 4oz bottles (so, no droppers).
Specific gravity is a ratio. For an actual definition and explanation you can read this: Specific Gravity. In the more real-world terms of the average DIYer it is comparing the weight of water (given a value of 1milligram/milliliter) to the same volume of the ingredient in question. If it weighs less you will see values of less than 1 (e.g. 0.923), or if it weighs more than water it will have value greater than 1 (e.g. 1.264).
The reason you can't sort by Manufacturer or Folder name is that they are dropdown list (a windows thing). Let me look into replicating those to columns but the replicated columns will be read-only and only display the current value (rather than a dropdown list). This will then allow the column title to be clicked and sorted.
Let me look into this. The reason this is happening is that the ingredient dropdown is sorted by Ingredient type (Other is first followed by Flavors) and then with the ingredient type it is sorted by ingredient name. Alphabetically your "Distilled Water" is the first "Other" ingredient type. Then, the first ingredient in the sorted list is selected.
) it looks like the easiest (?) solution would be to add it as another column in the Ingredient Inventory window ("Current Inventory" tab) the way you have a sort-able "Manufacturer" column in the same window.I notice the ingredient editor will allow me to sort all columns except the "Manufacturer" and "Folder Name" columns. I am guessing this is because of their relation to their attached drop-downs?[\QUOTE]
Yes, see my response above.
Reason for the request: as a forum/DIY junkie I am constantly looking at new recipes and often want to see if I have certain ingredients in my inventory. I may not have the ingredient listed/named the same way the recipe's author does. I may not have the exact ingredient/manufacturer but want to see if I have something that might make a reasonable substitute.
If I am looking for ingredient "X" (or I have named it "Y" but don't remember what I am calling it) but I know I would have put it in category "A" it would then be a simple as sort and scroll.
Thank you good sir!
With Idjoel’s blessing I will see what I can do about adding the tutorial to the calculator.
Currently there is no “linkage” between the ingredient base recipe and ingredient base ingredient. Let me see if I can come up with any solutions to this.
I have worked extensively with a couple of users that had problems that were only occurring in WINE. Not having a machine running WINE made it extremely difficult to test/fix the problem. I was unsuccessful. I don’t know how to tackle the problem. I created several test builds which would dump out information to help me but never could isolate the problem.
As described in a follow-up post, manufacturers can be updated and categories are auto-deleted when no longer referenced. Let me look into an option that would allow a category to be renamed.
Specific gravity is a ratio. For an actual definition and explanation you can read this: Specific Gravity. In the more real-world terms of the average DIYer it is comparing the weight of water (given a value of 1milligram/milliliter) to the same volume of the ingredient in question. If it weighs less you will see values of less than 1 (e.g. 0.923), or if it weighs more than water it will have value greater than 1 (e.g. 1.264).
@Capt.shay .shay has compiled a pretty commonly accepted list of accepted "average" weights for common ingredients like PG, VG, and nic at various strengths and bases here in his measuring by weight tutorial.
DISCLAIMER: everything following is MY opinion, and mine alone. I encourage all who read it to question it all, do their own research, and come to their own conclusions. The following are only my own conclusions to this point and may well change.
In my mind (and I am only speaking for me) the biggest/first one to throw calculations off is VG; simply because it most often has the greatest difference compared to water (water being equal to 1 while VG is equal to 1.26) and it often is one of, if not the, single biggest percentage of a recipe. If you have your VG value set to 1 gram/milliliter instead of 1.26 grams/milliliter you are going to be 19% short of your total VG volume. If you are mixing high VG recipes it can throw your end result noticeably out of wack.
Flavors are a tuffy. Every flavor is going to be a little bit different depending on what is actually used to make the flavor concentrate. Flavors with a lot of alcohol will weigh less than 1. Others can weigh more. The base/carrier of the concentrate can also have a substantial affect. Those made with PG as the carrier (most common) will be lighter than those made with VG (less common but becoming more available and popular).
Most DIYers who measure by weight will input a value of 1.038 grams/milliliter (give or take a couple of hundredths)for PG, and a value of 1.26 grams/milliliter (again give or take a couple of hundredths) for VG, and a third value specific to the nicotine concentrate they are using (see the list generously provided by Capt.shay).
Then for flavor; DIYer's will do 1 of three things (listed from most common action taken to least common <note that I said "common;" not "correct" or "accurate">):
1) Give all flavors a common value of 1g/mL. This is easiest and the highs can "kinda/sorta" balance out the lows. As this is the most common practice; it makes sharing recipes the most 1:1 repeatable.
2) Give all PG based concentrates the same value as PG (1.038g/mL) and all VG based concentrates the same value as VG (1.26)... with the feeling that it gets them a little closer to the truth. Whether they are right or wrong really boils down to the individual ingredient. Not as common a practice as #1 but still common. Also will start to introduce minor variations when sharing recipes with those using other methods.
3) Research each ingredient for a MSD record (or similar) that will state a specific gravity for the ingredient in question and then use that value. This is probably a little closer to "accurate/true" SG than 1 or 2 but harder to find. Some vendors are quite open to sharing this info while others publish nothing; leading to choosing one of the other options for select ingredients. So it is going to be real hit and miss and will introduce further discrepancies when sharing recipes. Much less popular than #1 or #2 as it requires a LOT more work with not a lot of extra benefit.
4) I guess, for thoroughness, I should mention a fourth option (though I haven't heard anyone say they actually do this) would be to physically measure out and weigh each and every flavor concentrate in one's personal inventory. Has potential to be most accurate but you are, at the same time, potentially introducing the greatest chance for error; as it is completely at the mercy of the quality, and condition, of the measurer's equipment and the care with which they carry out the measurements.
AND... none of this takes in to account the correctness/accuracy of one's actual scale (how/if it is calibrated, it's designed resolution meaning acceptable variance which is often displayed as a +/- value) OR environmental conditions (primarily temperature, and secondarily atmospheric pressure/height above sea level), OR the acceptable variation of each batch of said ingredient from the manufacturer. Even standard ingredients like PG and VG aren't really standard. One vendor's VG will weigh slightly different than another vendor's VG.
You can see how quickly a person can get lost in the petty, minuscule, details of being "accurate." This is why the majority will settle on an "average" value and move on.
Please understand; I am not suggesting one way is "more right" than another. Neither am I sitting in judgement of anyone doing ANYTHING. What ever works best for you IS YOUR right way.
Remember that DIY is closer to cooking than it is to pharmacology. When was the last time you, or your Mother, or ANY professional chef you know/have seen, has checked the accuracy of their measuring cups or spoons? The one exception I can think of m i g h t be a professional baker who is dependent on his/her scale.
Bottom line is: "Close enough for you is close enough."
Cheers!
Nice write up...very well done.Specific gravity is a ratio. For an actual definition and explanation you can read this: Specific Gravity. In the more real-world terms of the average DIYer it is comparing the weight of water (given a value of 1milligram/milliliter) to the same volume of the ingredient in question. If it weighs less you will see values of less than 1 (e.g. 0.923), or if it weighs more than water it will have value greater than 1 (e.g. 1.264).
@Capt.shay .shay has compiled a pretty commonly accepted list of accepted "average" weights for common ingredients like PG, VG, and nic at various strengths and bases here in his measuring by weight tutorial.
DISCLAIMER: everything following is MY opinion, and mine alone. I encourage all who read it to question it all, do their own research, and come to their own conclusions. The following are only my own conclusions to this point and may well change.
In my mind (and I am only speaking for me) the biggest/first one to throw calculations off is VG; simply because it most often has the greatest difference compared to water (water being equal to 1 while VG is equal to 1.26) and it often is one of, if not the, single biggest percentage of a recipe. If you have your VG value set to 1 gram/milliliter instead of 1.26 grams/milliliter you are going to be 19% short of your total VG volume. If you are mixing high VG recipes it can throw your end result noticeably out of wack.
Flavors are a tuffy. Every flavor is going to be a little bit different depending on what is actually used to make the flavor concentrate. Flavors with a lot of alcohol will weigh less than 1. Others can weigh more. The base/carrier of the concentrate can also have a substantial affect. Those made with PG as the carrier (most common) will be lighter than those made with VG (less common but becoming more available and popular).
Most DIYers who measure by weight will input a value of 1.038 grams/milliliter (give or take a couple of hundredths)for PG, and a value of 1.26 grams/milliliter (again give or take a couple of hundredths) for VG, and a third value specific to the nicotine concentrate they are using (see the list generously provided by Capt.shay).
Then for flavor; DIYer's will do 1 of three things (listed from most common action taken to least common <note that I said "common;" not "correct" or "accurate">):
1) Give all flavors a common value of 1g/mL. This is easiest and the highs can "kinda/sorta" balance out the lows. As this is the most common practice; it makes sharing recipes the most 1:1 repeatable.
2) Give all PG based concentrates the same value as PG (1.038g/mL) and all VG based concentrates the same value as VG (1.26)... with the feeling that it gets them a little closer to the truth. Whether they are right or wrong really boils down to the individual ingredient. Not as common a practice as #1 but still common. Also will start to introduce minor variations when sharing recipes with those using other methods.
3) Research each ingredient for a MSD record (or similar) that will state a specific gravity for the ingredient in question and then use that value. This is probably a little closer to "accurate/true" SG than 1 or 2 but harder to find. Some vendors are quite open to sharing this info while others publish nothing; leading to choosing one of the other options for select ingredients. So it is going to be real hit and miss and will introduce further discrepancies when sharing recipes. Much less popular than #1 or #2 as it requires a LOT more work with not a lot of extra benefit.
4) I guess, for thoroughness, I should mention a fourth option (though I haven't heard anyone say they actually do this) would be to physically measure out and weigh each and every flavor concentrate in one's personal inventory. Has potential to be most accurate but you are, at the same time, potentially introducing the greatest chance for error; as it is completely at the mercy of the quality, and condition, of the measurer's equipment and the care with which they carry out the measurements.
AND... none of this takes in to account the correctness/accuracy of one's actual scale (how/if it is calibrated, it's designed resolution meaning acceptable variance which is often displayed as a +/- value) OR environmental conditions (primarily temperature, and secondarily atmospheric pressure/height above sea level), OR the acceptable variation of each batch of said ingredient from the manufacturer. Even standard ingredients like PG and VG aren't really standard. One vendor's VG will weigh slightly different than another vendor's VG.
You can see how quickly a person can get lost in the petty, minuscule, details of being "accurate." This is why the majority will settle on an "average" value and move on.
Please understand; I am not suggesting one way is "more right" than another. Neither am I sitting in judgement of anyone doing ANYTHING. What ever works best for you IS YOUR right way.
Remember that DIY is closer to cooking than it is to pharmacology. When was the last time you, or your Mother, or ANY professional chef you know/have seen, has checked the accuracy of their measuring cups or spoons? The one exception I can think of m i g h t be a professional baker who is dependent on his/her scale.
Bottom line is: "Close enough for you is close enough."
Cheers!
Thank you sir!
Thanks. As I said previously; it doesn't have to be the Ingredient Editor. If it is easier to add an extra column for "folder name" to the "Current Inventory" display (like you have the Manufacturer column)... that would work just fine for me. I understand the Ingredient Editor is kind of the heart of the program and I don't want to make you needlessly fuss with it.
