I was just wondering how to slow down the steeping process. I was thinking about throwing them in the fridge. Would this be a good Idea?
Slow down the steeping process?
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According to my favorite vendor, dark glass bottles in a dark, cool environment practically halt the steeping process. Storing in natural plastic bottles will create the fastest steeping.
Yeah my buddy teases me for this all the time. I don't know I guess I like my juices better when they haven't steeped
Twisted tobacco from Copper Creek
Boba's Bounty from AVE
and House Blend from Copper Creek
These are my favorite juices and they are all made fresh to order
I can't speak for the Copper Creek juices, but Boba's isn't made fresh to order.
Maybe not fresh to order but its fairly fresh as far as I know
Yet we are getting off subject
I would really love to know. If a refrigerator will slow down steeping process to the max or are there other methods I'm not aware of? I know light and air will dominate the steeping process. I am also aware that dark glass containers will slow down the steeping process
Thank for the replies everyone
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bump
I originally posted on putting juice in the fridge to slow down the steeping process. I live in Minnesota and it is far from warm here. I got some juice in the mail the other day that I had left in the mailbox for quite some time. This is when it dawned on me that VG or PG have a very low freezing point. If anyone could give me some advice on cold temperatures slowing down the steeping process, this would be very helpful and Thanks
I originally posted on putting juice in the fridge to slow down the steeping process. I live in Minnesota and it is far from warm here. I got some juice in the mail the other day that I had left in the mailbox for quite some time. This is when it dawned on me that VG or PG have a very low freezing point. If anyone could give me some advice on cold temperatures slowing down the steeping process, this would be very helpful and Thanks
Put the bottles in the freezer. That'll slow down those little molecules and delay the juice's maturation.
Juice stored in cool, dark places in closed glass bottles remains pretty static, I believe. Smaller amounts can be transferred from those and allowed to mature, usually in open (or briefly opened, depending upon who you're talking with) plastic bottles; I assume (perhaps incorrectly) that this is to allow max control of that process. I don't do that but think it's a method worth considering.
There's plenty of controversy and breadth of opinion and divers approaches to the 'steeping' question. I generally just open all bottles upon delivery, taste at intervals, and begin using when they're tasty - sometimes immediately, sometimes not for several weeks.
I unscientifically decide as I go when to close them up again. If I really dislike a juice after a week or so I'm unlikely to ever like it, I've found. That's not advice, particularly, just current report.
At this point I can generally get an immediate sense of whether I dislike a juice because it needs time or if it has a really disagreeable aspect that's unlikely to improve, though I'm still sometimes pleasantly surprised.
Almost all well crafted juices get better over time, to me. I sort of figured that out way before anyone was talking about steeping (as far as I know). Have fun!
There's plenty of controversy and breadth of opinion and divers approaches to the 'steeping' question. I generally just open all bottles upon delivery, taste at intervals, and begin using when they're tasty - sometimes immediately, sometimes not for several weeks.
I unscientifically decide as I go when to close them up again. If I really dislike a juice after a week or so I'm unlikely to ever like it, I've found. That's not advice, particularly, just current report.
At this point I can generally get an immediate sense of whether I dislike a juice because it needs time or if it has a really disagreeable aspect that's unlikely to improve, though I'm still sometimes pleasantly surprised.
Almost all well crafted juices get better over time, to me. I sort of figured that out way before anyone was talking about steeping (as far as I know). Have fun!
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Molecular motion and oxidation are likely the main driving forces to the change over time that comes with steeping. Lids on tight with little exposure to air and the colder you can get the less molecular motion there will be. If you can get to 0 Kelvin, that will literally halt all motion and likely any steeping affects. If you figure out how to do this, please let me know! J/K, 0 Kelvin is somewhere around -260 or something Celsius!
Refrigeration is indeed recommended for shelf life extension by many vendors so is likely quite safe. Freezing temps, as you point out or someone did won't actually freeze the juice as they have such low freezing points anyway, and I personally, believe is the way to go for you.
Refrigeration is indeed recommended for shelf life extension by many vendors so is likely quite safe. Freezing temps, as you point out or someone did won't actually freeze the juice as they have such low freezing points anyway, and I personally, believe is the way to go for you.
I appreciate all of your information on this matter. After reading all of your post here, I have decided to put the juice in glass bottles then store them in the freezer. I thought this would be best possible way(that is at mostly every ones fingertips) but didn't know for sure. The two reasons I am asking this in the first place are:
1) I really have not found a steeped juice that I like and
2) I am getting a large amount of AVE and would rather keep it as fresh as possible.
I had a feeling the freezing point of PG/VG were high but had no idea it was this high... That's chemistry 4 ya.
This thread has officially been solved IMO. I waited quite some time for these answers. Thanks again everyone you really helped me alot.
1) I really have not found a steeped juice that I like and
2) I am getting a large amount of AVE and would rather keep it as fresh as possible.
I had a feeling the freezing point of PG/VG were high but had no idea it was this high... That's chemistry 4 ya.
This thread has officially been solved IMO. I waited quite some time for these answers. Thanks again everyone you really helped me alot.
Sounds like you already looked it up, but in case not:
For PG: Melting point (the point at which the PG turns solid below this temperature, aka freezing point or alternately turns to liquid, aka melting point) is −59 °C (−74 °F).
For VG: Melting point 17.8 °C, 291 K, or 64 °F
For reference point, most freezers are around -20 Celsius.
I was kind of mistaken, Pure VG then could indeed freeze solid from what I can gather here. Someone correct me if I am mistaken, pChem was WAY too long ago! However, if PG is in the mix, even in relatively low amounts, the freezing or crystallization point would be even lower temps.
For PG: Melting point (the point at which the PG turns solid below this temperature, aka freezing point or alternately turns to liquid, aka melting point) is −59 °C (−74 °F).
For VG: Melting point 17.8 °C, 291 K, or 64 °F
For reference point, most freezers are around -20 Celsius.
I was kind of mistaken, Pure VG then could indeed freeze solid from what I can gather here. Someone correct me if I am mistaken, pChem was WAY too long ago! However, if PG is in the mix, even in relatively low amounts, the freezing or crystallization point would be even lower temps.
No I didn't look this up at all I'm just trying to use basic knowledge to try and figure this out. I never thought of looking up the freezing point or boiling point of VG/PG.
Are you referring to the actual BOILING POINT of the PG/VG. I am not understanding your last post very well... I apologize for this misunderstanding I am having.
BTW thank you for taking the time to look up this on the internet as I know you don't have to.
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