Hello! Sorry to post another question thread, but in some need of help. Grabbed a bunch of flavors from wizard labs a while ago, two of which have seemed to give me problems. Both graham cracker crust (graham cracker of TPA site?) and Cinnamon seem to be very oily. If not oily, I'm having other issues with them. After going over a certain percentage on both, the liquid seems to get oil accumulation. With cinnamon, I mixed it with menthol. Worked fine up to 3%, where it seemed to cloud the liquid and overly sweeten it, and gave a dullness to normally crystal clear shining droplets (best way I can describe em). After getting that nasty candle wax taste burnt into my atty from (i would imagine) oily flavorings, I dumped it into a shotglass and added PGA till it turned clear. There were also small drops of flavor floating on top of the liquid. Didn't try to vape it, mainly because the glass wasn't that clean. Also didn't measure, as this was jsut to see if it would work.
Graham cracker crust was added to lemon lime 8% and irish cream 2%, both very nice clear flavorings. The graham cracker crust is very dark so I expected some issues with clouding inherently, but I added tpa in with a 1ml syringe drop by drop. Added around .6ml to a 10ml mixture, and while it took some of that weird dullness away from the droplets, theres still some on em. Once again, pretty sure that would be a sign of an oily flavor. Not sure what else could make normally nice and clear liquid kinda weird and uniformly dull like that.
Maraschino cherry has another problem alltogether, and that is it separates. Once again, pretty sure it's oily flavors separating from well dissolved flavors.
I guess my question would be two parted. First off, has anyone had experience with these flavors similar to mine or might this be an issue from Wiz Labs samples? Secondly, in this situation, is adding pga the right solution? The GCC and cinn may not be that oily, and it could be some other type of contamination. If adding PGA is the correct solution, how much? And should I be diluting flavors such as these? Mixed limitless samples and havent encountered this before with any other tpa, fa, vz conc, or really any others.
Graham cracker crust was added to lemon lime 8% and irish cream 2%, both very nice clear flavorings. The graham cracker crust is very dark so I expected some issues with clouding inherently, but I added tpa in with a 1ml syringe drop by drop. Added around .6ml to a 10ml mixture, and while it took some of that weird dullness away from the droplets, theres still some on em. Once again, pretty sure that would be a sign of an oily flavor. Not sure what else could make normally nice and clear liquid kinda weird and uniformly dull like that.
Maraschino cherry has another problem alltogether, and that is it separates. Once again, pretty sure it's oily flavors separating from well dissolved flavors.
I guess my question would be two parted. First off, has anyone had experience with these flavors similar to mine or might this be an issue from Wiz Labs samples? Secondly, in this situation, is adding pga the right solution? The GCC and cinn may not be that oily, and it could be some other type of contamination. If adding PGA is the correct solution, how much? And should I be diluting flavors such as these? Mixed limitless samples and havent encountered this before with any other tpa, fa, vz conc, or really any others.
