I was asked to write a...paper. (we'll call it a white paper because I don't want to call it a manifesto or a diatribe) on my method of mixing my base liquid. (VG only base).
Some of you know I am be nature quite lazy. @thghgv (the dear soul) sent me a private message asking a bunch of questions about how and why I do this.
I am an opportunist so I'm going to just copy the conversation here, leaving out some of the "Maureenie snarkiness".
For anyone who is interested in this method, please read this and you PG manufacturers better just leave me the heck alone because this isn't even going to put a dent in your profit!
Vodka/Water 100% VG base details
Hi There. Thanks so much for sharing that info about the vodka/alcohol - I believe I will adopt this method rather than mess with PDO which is sketchy at best and doesn't alleviate PG type allergic reactions anyway which is the whole reason behind making 100% VG mixes in the first place.
If you could provide a few details about the process you use successfully, I would be eternally grateful.
Mainly, you use a base solution of 1% Absolut Vodka (which is a purified vodka?), with 5% distilled water and VG. Then you said you heated it - and then shake the heck out of it. What do you use to heat it in, how hot and for how long do you sustain the heat before you shake it until it bubbles?
Thanks in Advance!
I don't heat the base VG mixture at all, you want to keep the alcohol in there until your flavorings are added. The alcohol is what breaks down the VG.
I heat it for a sort time "after" the flavorings have been added to speed up the steep time.
This burns off the alcohol and helps set the flavorings into the VG. The heating also thins out the mix before shaking it and it you don't have to shake it as long.
I let my mixes sit out overnight with a very loose lid to allow the chemicals to "gas" off. A chemist told me to do this with any mixing you do because putting all the flavors together with the VG creates it's own chemical reaction. Berries are acidic, the VG is sweet... etc. They all have a different PH balance as well.
That is great info!
So you're heating the entire final mix then shaking afterward. What are you putting the mixes in to heat them, for how long are you heating them and what temperature are you bringing the mixes up to before disengaging the heat and starting the shaking process?
I'm trying to get a methodology down that I can apply to a step by step process as in -
calculate your mix ingredients on the calc
measure out your ingredients and put the mix together in a "???" type of container
once the mix is assembled, heat the mix to "??"° for "??" minutes
removed from heat, shake the mix vigorously for "??" minutes
leave the mix in the same (or different container?) and aerate overnight to allow impurities to be released.
Transfer to squeezy bottles and steep for "XX" number of days/hours
Please feel free to add or subtract to this to make it more accurate and easy to follow.
I really appreciate all your help!
Thanks in Advance!
I use glass bottles and put it in a crock pot on low for 2 hours.
Cool! I am already assuming you leave the caps off the bottles and you leave the lid off the crocker as well to allow for gassing off impurities?
One nice little item I found for mixing is one of these little numbers
Handheld eLiquid Mixer
Easily and conveniently mix your eLiquid batches with this handheld battery operated mixer. Batteries sold separately, 2-AA 1.5V required.
which will save time and effort for a lot of the mixing/shaking. These are actually liquid milk/coffee frothers that anyone can buy in a cooking store however that one is decent;y priced.
Re Shaking: You are mixing/shaking the liquid before and after heating correct?
And thank you again this is Great INFO!
It's not to rid it of impurities. When all your flavors (chemicals) come together, there is a chemical process taking place. They change the properties of each other and it does create a gas. That gas is the chemical smell you will smell in any flavoring. Why? Because it's all chemicals. If you pour water on paper what happens? The paper changes its structure, it's not flat anymore.Imagine the mentos in the coke bottle effect. Some chemicals when they meet each other actually react violently, this type of chemical reaction is explosive.
You don't need that mixer thing. There's people on this site that use magnetic stirrers and mixers, ultra sonic cleaners... most of the hard core folks do it because they will not heat their liquid. They believe heating kills the flavor. It actually can if you make it too hot, but you aren't doing that in this case. You need friction (stirring or shaking) or heating to bind the molecules. Heating the liquid binds the molecules.
If you warm your liquid up to the point of being thin after you have added all your flavorings, it's warm when you shake it and very thin. In that warming process those chemicals are getting to know each other and bonding nicely. If you gas off overnight and shake it again and throw it in a drawer for a week, the bottom of that bottle and the top will taste the same. Those molecules are bound together.
I don't use any of that stuff anymore. Heat, shake, gas off. Next day, close lid, shake one more time, close it up throw it in a drawer.
Great info here. Thank you! Can I assume a main reason why you started using vodka (alcohol) as a flavor solvent in your juice mixing is to avoid allergic reactions to PG or was it for some other reason?
PG was burning my lungs. (like a burn hurt ouch injury) PG is anti freeze.