I see steeping mentioned everywhere and I'm sure everyone has their favorite technique but I can't find a master(sticky) thread pertaining to it. Please help me and everyone else by answering the questions below. This could pertain to either DIY or premixed.
1. How long on average should a juice steep?
2. Does the juice need to sit with the cap off for one day?
3. Does the juice need to be in a dark place? Can it be touched or sampled regularly?
4. Does container shape/size affect steeping time? for instance, I have a 60ml bottle of juice, if I break it up into 12 5ml containers would it steep quicker? What if I took 10ml of juice and put it in a large shallow dish, would it steep quicker as most of the surface is exposed to air?
5. does oxygen affect steeping time, or resulting flavor?
6. What types of flavors need to steep longer?
7. do PG/VG ratios and Nic mg effect steeping time?
8. What affect do temperatures have on steeping?
9. If I am mixing 2 steeped flavors, do they have to steep again?
10.For DIY flavors, is there a correlation between the taste of fresh mixed juice and the taste of steeped juice. for instance, when you freshly mix a juice, do you know by the taste that it will be better once it steeps? do you know by the taste that it will be a failure reguardless of steeping?
11. When making adjustments to flavors, should you steep each time? and for how long?
12. juice sitting still? or juice moving while steeping?
13. What is your steeping technique?
Please feel free to add other questions you may have.
1. How long on average should a juice steep?
2. Does the juice need to sit with the cap off for one day?
3. Does the juice need to be in a dark place? Can it be touched or sampled regularly?
4. Does container shape/size affect steeping time? for instance, I have a 60ml bottle of juice, if I break it up into 12 5ml containers would it steep quicker? What if I took 10ml of juice and put it in a large shallow dish, would it steep quicker as most of the surface is exposed to air?
5. does oxygen affect steeping time, or resulting flavor?
6. What types of flavors need to steep longer?
7. do PG/VG ratios and Nic mg effect steeping time?
8. What affect do temperatures have on steeping?
9. If I am mixing 2 steeped flavors, do they have to steep again?
10.For DIY flavors, is there a correlation between the taste of fresh mixed juice and the taste of steeped juice. for instance, when you freshly mix a juice, do you know by the taste that it will be better once it steeps? do you know by the taste that it will be a failure reguardless of steeping?
11. When making adjustments to flavors, should you steep each time? and for how long?
12. juice sitting still? or juice moving while steeping?
13. What is your steeping technique?
Please feel free to add other questions you may have.