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pinellaspete

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I have received my Caramel Color and mixed 1/2 teaspoon to 5ml of PG to liquify the powder.

I don't know about it though...

It doesn't have a very strong smell. The powder is very fine, almost like baby powder. I mixed some yesterday and after reading your interest, I'll give it a test tonight.

It will darken a liquid quite a bit! It looks like Coke or Pepsi, that DARK brown almost black color.

I'll be back in a few. I'll do the testing now.

I don't know.....It is almost BLACK in color!
What the heck...It will only taste bad for a moment!....Right?....Right?

Pete
 

pinellaspete

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Okay...I'm back...And I didn't die or have to call 911!

I think we may be on to something!

Okay a little back story on my test...

I have been trying to replicate some of the top shelf RY4s for quite some time. I've had very POOR results to date. I can mix one helluva Dekang RY4 though. That full rich flavor of the top shelf RY4s has been very elusive though. Some of them use tobacco extract and I'm not trying to replicate those yet. One of the flavors in the top shelf RY4s that I couldn't master is a smooth burnt sugar flavor that I taste in them. I think I may have found it! That is why the mix I am about to describe to you WILL sound really weird! I wanted to test a theory that has been bouncing around in my head for a while now. This is nothing like I usually mix because I was going for the Pro Version RY4.

What I did...

5ml base:

1ml 100mg NIC/PG
1.5ml PG
2.5ml VG

Okay, that's a fifty-fifty mix.

To that I added:

Ethyl Maltol in PG Dilution 15 drops
Caramel Color in PG Dilution 10 drops

The color of the resulting mix is VERY dark brown or BLACK. It looks like Pepsi or Coke.

Loaded it up in my test atty tonight and tried it...

WOW! Nothing like I thought it would taste like by the appearance! It tasted like BURNT SUGAR ALMOST CARMELLY!

Chased down the beautiful Mrs. Pinellaspete and had her give it a try.

Mrs. Pete: That's pretty good, what is it a RY4?
Pete: No, but tell me what it tastes like.
Mrs. Pete: I don't know, I taste some caramel, it tastes pretty good.

There you have it! For the first go around I think it went well!

The reason I decided on making this mix is because of all the research I have done in the past month or so. Ethyl Maltol has a burnt sugar flavor in large quantity. Caramel Color has a burnt sugar flavor in large quantity. If you used either EM or Caramel Color by themselves your resulting mix would be either very sweet or very acid. By using them together they balance each other out and the resulting juice doesn't taste sweet or acidic! But it does taste like burnt sugar! And it is quite vapable by itself!

I'll post where I bought the Caramel Color in a few minutes.

Anybody have any other ideas where the Caramel Color should be tried?

Pete
 

pinellaspete

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Okay...Here is where I bought the Caramel Color.

The Great American Spice Company.
I bought the 4.6oz. size for $3.29 USD.
4.6 oz. is like a lifetime supply!

They didn't ship my order for about 4 working days after I ordered.
It did only take 2 days after that to be in my mailbox.
Hey, what do you expect for $5.99 in shipping costs!

Here's the link: Caramel Color Powder

Good luck!

Pete
 

Str8V8ping

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Okay...Here is where I bought the Caramel Color.

The Great American Spice Company.
I bought the 4.6oz. size for $3.29 USD.
4.6 oz. is like a lifetime supply!

They didn't ship my order for about 4 working days after I ordered.
It did only take 2 days after that to be in my mailbox.
Hey, what do you expect for $5.99 in shipping costs!

Here's the link: Caramel Color Powder

Good luck!

Pete

Nice thats the one i was looking foward too . Btw if you want that true burnt sugar caramel ry4 you gotta go with HC caramel . Its exactly that burnt sugar/caramel/cotton candy ry4 goodness . I actually crossed out caramel on the bottle and wrote RY4 . I noticed i could also get it much stronger and sweeter of a taste than i can with EM too . More like EM with a boost of percentage while EM would just seperate .
 

junquedujour

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manOman! what an interesting and educational thread! thanks to all that have contributed.

i have a couple questions that i didn't see answered on here - or perhaps i overlooked the answers - if so, sorry.

1. when you are using the lemon/vinegar - are you using pga/water also or is this replacing that?
2. when you say 'drops' of lemon juice concentrate - are you using a pipette or syringe or do you mean drops straight from the little lemon shaped bottle?
3. would the lime concentrate have the same effect? and has anyone tried it?
 

Str8V8ping

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manOman! what an interesting and educational thread! thanks to all that have contributed.

i have a couple questions that i didn't see answered on here - or perhaps i overlooked the answers - if so, sorry.

1. when you are using the lemon/vinegar - are you using pga/water also or is this replacing that?
2. when you say 'drops' of lemon juice concentrate - are you using a pipette or syringe or do you mean drops straight from the little lemon shaped bottle?
3. would the lime concentrate have the same effect? and has anyone tried it?

Drops straight from the lemon bottle . It looks like a lemon and had a dropper
 

Jimi D.

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Okay...I'm back...And I didn't die or have to call 911!

I think we may be on to something!

Okay a little back story on my test...

I have been trying to replicate some of the top shelf RY4s for quite some time. I've had very POOR results to date. I can mix one helluva Dekang RY4 though. That full rich flavor of the top shelf RY4s has been very elusive though. Some of them use tobacco extract and I'm not trying to replicate those yet. One of the flavors in the top shelf RY4s that I couldn't master is a smooth burnt sugar flavor that I taste in them. I think I may have found it! That is why the mix I am about to describe to you WILL sound really weird! I wanted to test a theory that has been bouncing around in my head for a while now. This is nothing like I usually mix because I was going for the Pro Version RY4.

What I did...

5ml base:

1ml 100mg NIC/PG
1.5ml PG
2.5ml VG

Okay, that's a fifty-fifty mix.

To that I added:

Ethyl Maltol in PG Dilution 15 drops
Caramel Color in PG Dilution 10 drops

The color of the resulting mix is VERY dark brown or BLACK. It looks like Pepsi or Coke.

Loaded it up in my test atty tonight and tried it...

WOW! Nothing like I thought it would taste like by the appearance! It tasted like BURNT SUGAR ALMOST CARMELLY!

Chased down the beautiful Mrs. Pinellaspete and had her give it a try.

Mrs. Pete: That's pretty good, what is it a RY4?
Pete: No, but tell me what it tastes like.
Mrs. Pete: I don't know, I taste some caramel, it tastes pretty good.

There you have it! For the first go around I think it went well!

The reason I decided on making this mix is because of all the research I have done in the past month or so. Ethyl Maltol has a burnt sugar flavor in large quantity. Caramel Color has a burnt sugar flavor in large quantity. If you used either EM or Caramel Color by themselves your resulting mix would be either very sweet or very acid. By using them together they balance each other out and the resulting juice doesn't taste sweet or acidic! But it does taste like burnt sugar! And it is quite vapable by itself!

I'll post where I bought the Caramel Color in a few minutes.

Anybody have any other ideas where the Caramel Color should be tried?

Pete
I'm sure it tastes like burnt sugar, because that's what your doing..Burning the sugar.
 

pinellaspete

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Aug 16, 2011
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manOman! what an interesting and educational thread! thanks to all that have contributed.

i have a couple questions that i didn't see answered on here - or perhaps i overlooked the answers - if so, sorry.

1. when you are using the lemon/vinegar - are you using pga/water also or is this replacing that?
2. when you say 'drops' of lemon juice concentrate - are you using a pipette or syringe or do you mean drops straight from the little lemon shaped bottle?
3. would the lime concentrate have the same effect? and has anyone tried it?

Answers:

1. I don't use any PGA or water.

2. Drops are from the lemon shaped bottle. The drops from the lemon shaped bottle appear to be LARGE! You probably only need 1 to 3 drops per 5ml of mix. If you do it right, you will NOT taste any lemon but the strength of your flavors increases.

3. The lime would probably be the same. The little lime and lemon shaped bottles are both mostly citric acid. Remember, if you do it right, you will NOT taste it but your flavors will be enhanced.

Good luck!

Pete
 

Str8V8ping

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Answers:

1. I don't use any PGA or water.

2. Drops are from the lemon shaped bottle. The drops from the lemon shaped bottle appear to be LARGE! You probably only need 1 to 3 drops per 5ml of mix. If you do it right, you will NOT taste any lemon but the strength of your flavors increases.

3. The lime would probably be the same. The little lime and lemon shaped bottles are both mostly citric acid. Remember, if you do it right, you will NOT taste it but your flavors will be enhanced.

Good luck!

Pete

Iv been using exactly that . 1-3 drops per 5ml
 

pinellaspete

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Okay...Time for a short update on the test juices that were mixed 1/1/2012. (Remember, pear with the lemon and French Vanilla with vinegar?)

The Pear juices:

All 3 mixes are the same color. They all look exactly the same as when fresh mixed. Maybe just slightly darker but not much.

The French Vanilla juices:

The 5 mixes vary significantly in color! The control mix without vinegar is the darkest by at least 2 times any of the mixes that contain vinegar. The vinegar mixes contained 4 or 8 drops of vinegar and the mixes that contained 8 drops are both the lightest color. They all started out the same color when freshly mixed.

My thoughts:

Perhaps the Pear flavoring contains some citric acid right out of the bottle to help give it that tart taste? Would that also help to ...... the aging process?

The French Vanilla that contains the vinegar is very light in color compared to the control mix. I think the vinegar is helping to control the aging process with these mixes.

Your thoughts?

Pete
 

Iffy

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Your thoughts?

I've yet to experiment with the vinegar/lemon/lime possibilities. But, my thoughts are that you really jumped in the V/L/L pool. Thanx for the updates!
thumbsup.gif
 

GoodDog

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It's very interesting Pete, thanks. Do they taste the same today as they did on the 1st?

One vendor's juice is known to be an atty killer. I wouldn't be surprised if he uses Caramel Color and that's why. He has a big following but it's been reported over and over that it gums up cartos and attys.
 
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Jimi D.

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It's very interesting Pete, thanks. Do they taste the same today as they did on the 1st?

One vendor's juice is known to be an atty killer. I wouldn't be surprised if he uses Caramel Color and that's why. He has a big following but it's been reported over and over that it gums up cartos and attys.
Aha!! That's why his juices are always dark. Makes perfect sense..
 

Str8V8ping

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I tried some lemon juice in my last batch of Virginia and noticed a remarkable difference in color. Without the lemon, my Virginia mix turned to a deep orange/green color within 3 days after mixing. This batch is a very light yellow and I made it last Wednesday. The flavor has held up much better too.

Thats a really interesting observation . Lemon juice aka citric acid is used for helping preserve food from going bad so its looks like it may be doing its job in keeping the juice from oxidizing and prolonging its life .

That would be a MAJOR WIN . All my juice seems to get dark and thick and TH seems to get a lot harsher in a few months time . Im talking about vendors juices i have . At around 6months time they almost become unvapeable and seperate with floating particles in it . Iv noticed this on a few juices ,more so bakery juices over fruits .Possibly because the fruits have citric acid in them from the vendor . . I keep them in a cool dark drawer . Some of the juices i bought when they were already a couple months old . If lemon juice can help reduce this that would be great .
 
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Jimi D.

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Thats a really interesting observation . Lemon juice aka citric acid is used for helping preserve food from going bad so its looks like it may be doing its job in keeping the juice from oxidizing and prolonging its life .
Then we will have to kiss the steeping process goodbye...:(
 
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