What are flavors that need longer steeping / UC?
tobacco. Custard flavors? Banana flavors?
The nice thing is that Mikepetro's test protocol can be reproduced by others with different flavors now. I'm really curious how this plays out with flavors that need longer time to steep. Also the question remains how the taste is independent of the colorization.
What causes the colorization btw? Is it a chemical reaction (e.g. nicotine breakdown) or just "bonding" of substances (flavor bonding to PG/VG)?
I certainly hope I haven't just bought my UC just for cleaning stuff![]()
Or oxidation????