The "STEEP" factor HELP!

[Dkrom68]

Just a little input as I make alot of juices and let them sit around for days and weeks when creating new flavors. I notice as time goes by they do change in alot of ways. Color, flavor, and TH. I really believe on a Molecular level the ingredients that are mixed together need time to meld together. I think with the different densities of the different ingredients some more so than others. I have made some juices and thought they were absolutely disgusting but after sitting for some time they changed into really good juices. I wish there was a way to make them steep faster but I havent found a way yet. I aslo believe the quality of the ingredients matter as well. Alot of these ingredients were designed for baking needs and things change with the heat from baking. Just my .02

 

[deback]

I've been noticing that my liquids from FSUSA (listed in my signature) that I received about a month or so ago are starting to taste much better now. I mixed them all together into a 32oz bottle about two or three weeks ago to make it easier to refill my 20mL bottle that I use for refilling cartomizers.

Allowing liquids to sit and steep for a month DOES make a difference.

 

[MilkyG]

Warm up the liquids after mixing (under running hot water, etc.) and then mix them thoroughly. This thins the liquid a little and allows the flavors to mix and diffuse more easily. It's not really "steeping" as there's no extraction..."diffusion" is a more appropriate term. This should speed up the process a little. I just made another post about this. The higher the viscosity (more VG vs PG) the longer it takes for everything to mix and diffuse. You can lower the viscosity by thinning with a few % PGA which would also help with diffusion. There are also some oxidations, degradations, etc. that come into play...any organic chemists in the forum?