Lol asked this in another thread but no one responded, im still wondering about vaccum sealing? its temp and air that oxidizes things, so most perishable things last longer vaccum sealed why not juice?
First you'd have to find the right container to store the liquid in and work with your machine. I've looked at them from time to time, but not sure how well they work with liquids or the smallish containers most use. Vacuum sealing would be a only if you already had one and cant sleep at night unless you do it, assuming you had a suitable container. Primary issue I believe with oxidation being an issue would be half filled bottles left for years and even then cant see it mattering much unless it's a big bottle (larger surface area). And even then, with the data we currently have not sure if this is 1%/50%/90% of the degradation issue. Would be interesting to see if there is any shelf life data on high purity or industrial mixes or possibly lab calibration liquids if any exist.
Most expiration dates are aimed toward best taste and have nothing to do with actual shelf life of a product. So flavored varieties may have less 'shelf' life in terms of taste, but still have the same nic levels. Until someone has access to a gas chromatograph or other way to monitor nic levels in test samples over the course of 5 yrs, we will all be guessing. Of course unless permanently banned or for post apocalyptic storage purposes this knowledge is not really meaningful or useful to the average consumer.
Really all comes down to how stable the nic actually is in the solution. If it has a 'half life' for lack of a better term, there will be a definite shelf life. If extremely long half life, factors such as contamination or storage temp and fluctuations could have significant effects on shelf life. If half life is short, think that would be the limiting factor and other issues would have little effect. Till then all we can do is go by any basic tincture best storage practices.
Light proof bottles --- Light degradation
Temp controlled environment --- Food/etc stores best at CONSTANT and cool temps
Rotation --- First in/first out (although some aging may be appropriate for extremely fresh juice)
Few measures beyond these could be used by average consumer other than keeping long term storage bottles 'topped' off somehow to limit surface area available for oxidation. Would consider it ambitious and futile to use canning methods/etc which allow you to eliminate oxygen prior to storage, replacing air with CO2/etc. Basic cleanliness and sterilization of mixing tools and reused bottles might be prudent, but dont see any need for an autoclave/etc.