Okay, So I've been doing my own juice for a good while now and , And will never look back. This morning I made an interesting observation whilst tanking my third batch of watermelon/brown sugar. Forgot to add my VG!!! So the first hit on my pulse-g clone nearly blows my mind, and I quickly go back to the calc and add the proper 11.2 mils of VG, And I have noticed the flavor is a good few notches better than batch 2 with the same formula.
Now I have read, and believe that PG is a better flavor carrier than VG, this is evident when I mix 50/50 from my usual 30/70 which I use as I'm PG sensitive and just plain like the texture and presence of the veg. So what actually happens while steeping? Do the flavor molecules actually bind to the PG/VG? (Any chemists on here?) Could it be that the flavor is solely bonded to the PG ("a better carrier") I n this case? Or does something else occur? This DIY stuff is still alchemy to me right now....
What I think I'm going to try, is on my next few batches, is to steep half my batches without the PG and add my VG after a week or so, for comparison. Am I on to something? or did I just drink too much coffee this morning. I love my veg, but I want more flavor without over-using my flavors.
Now I have read, and believe that PG is a better flavor carrier than VG, this is evident when I mix 50/50 from my usual 30/70 which I use as I'm PG sensitive and just plain like the texture and presence of the veg. So what actually happens while steeping? Do the flavor molecules actually bind to the PG/VG? (Any chemists on here?) Could it be that the flavor is solely bonded to the PG ("a better carrier") I n this case? Or does something else occur? This DIY stuff is still alchemy to me right now....
What I think I'm going to try, is on my next few batches, is to steep half my batches without the PG and add my VG after a week or so, for comparison. Am I on to something? or did I just drink too much coffee this morning. I love my veg, but I want more flavor without over-using my flavors.