Great Kurt - thanks.
I'm a mechanical designer and work in air separation technology; hollow fiber membranes, molecular sieves and cryogenic distillation. Fun stuff.
I asked a co-worker; he's our chief scientist and has a PHD in chemistry / chemical engineering. He's equally in agreement. Cold, dark, minimize exposure to oxidizers - should last years.
Now to just talk my wife into a little lab freezer...
That great! Thanks for getting a second opinion from another pro chemist! This issue has been discussed here extensively, but I think we now finally have a real plan for unflavored high-nic juice storage. I had been considering getting a PG/VG mix because PG does tend to kill bugs a bit better than VG, but PG and I simply don't get along, which is a common issue.
Even raw meat will last years in deep freeze, and few things go bad as aggressively as raw meat at room temp. And we don't have anything animal or vegetable in the juices (meaning pieces of fruit or meat, or large biomolecules). Combine this with VG or PG acting like sugar or honey does in canned foods (sugar OHs destroy bacteria cell walls), nicotine, that kills almost everything else, lack of ambient O2, and even at just cool temps the juice should last a long time. In deep freeze many years, I would think. The only other issue besides nic + O2 kinetics is racemization of nicotine's chiral center, but after looking at some journal articles on this, it looks like this reaction requires a strongly acidic environment and high heat, that it would not occur at neutral and very cold conditions. And even if it did happen a little, R-nicotine still has about half the psychoactive character of S-nicotine, the naturally occurring form. Even some of the oxidation products, like cotamine, have similar, although less, psychoactive character compared to nic.
I was wondering about O2 dissolved in glycerine itself. Looked it up, and the O2 solubility in VG is
very low (0.008 cc O2 /g/atm.) At room temp, this calculates to 3EE-7 moles of O2/mL VG. So even if the VG was SATURATED with O2, the maximum a 100 mg nic VG juice would oxidize is about 0.05%, assuming a 1:1 molar reaction of O2 with nic.
Nothing, even if it is at maximum kinetics.
So clearly, there are many internal safety nets here for properly stored unflavored high-nic VG juice, even if we don't freeze it. But once I test a small amount of mine to see about expansion at freezer temps, I will probably be freezing mine. Probably window dressing, but doesn't hurt the psychological factor.
As for the wife factor, if you are in a winter climate now, like we are on the East Coast, you can probably store it in the garage or even outside in a water-tight container while it is cold, and work on her come the Spring thaw. Of course, even in Philly we have to consider raccoons! 8-o They would certainly get into Tupperware. Mine is in an unheated cold room now probably not much warmer than outside, not the freezer just yet.
This was the one thing that was detracting piece of mind about my reserves, especially if there is a ban or extreme tax. Now I believe it is solved completely.
Interesting you mention molecular sieves. I was discussing with another chemist on BigJim's board the possibility of molecular sieves to soak up water in juices for storage, but they wouldn't dry the juice beyond its eutectic anyway.
Cryogenic freezing would be beyond cool...literally!
If we could only afford the N2 and cryo-fridge! Imagine pulling up a blue bottle from a lit-up freezer tube, like the dino eggs in Jurassic Park, complete with machanical movie servo sounds! Complete and utter overkill, but so sci-fi cool!!