I think that’s important enough to repeat… it should be clear that no one who is using the GC is saying that it is the only path to mature juice. Time maturing obviously works and always has, and anyone who wants to continue using the time wait process will have a finished product.
But anyone who wants to mix in the morning and have a finished juice, well, later that morning is probably (definitely) going to want this beauty. The only wait I have anymore is simply waiting for the juice to cool to room temp after it’s homogenized and de-bubbled.
Totally agree @anon70102222, absolute godsend for those that develop recipes, or mix with a different routine to me. To be fair, the only reason I mix in the manner I do, is because I had to.
Great rundown @Fishaddict420. I am already on the waiting list, and you answered any questions I might have.
On the Strawberry custard thing, I have a recipe with those flavors that I stir on my hotplate for 6 hours at 120 degrees that turns out fantastic. So I am very curious to try a comparison of the GC against my hotplate stirrer on that recipe.
Also, I can see myself using both devices in the future due to the hotplate easily pre-blending and heating things, then finishing with the GC before bottling.
I have an oak barrel steeped juice that sits in the barrel two weeks, then matures on the shelf for 2 month before I vape it. This will be a life changer if that recipe can be shortened to two weeks!
Gotta love it. As for the “bubbles,” @anon36682625 wrote something up about that. I think it’s at VC. Anyhow, he says it’s gasses. Just so you know my friend.
Wait a minute here… are you saying you steep one of your recipes in an oak barrel? That is a great idea. I have wanted to do that but never did find a barrel. I looked you up on the recipe side but I think you must keep most of your stuff private. Anywho, I love that idea and would like to know what kind of recipe it is. If you don’t mind that is.
Yeah man. I wrote up a post in the forum HERE about it a couple years ago with all the info you need if you want to try it. Here is the recipe.
As far as bacteria… I use the barrel to store my Makers Mark in for a week or so after rinsing with cold water, then hot water. Using cold water first rinses away any ejuice residue, then the hot water opens the wood grain. I then poor a little bourbon in and swish it around (dispense into shot glass, drink, repeat until things get blurry). Then I pour the bottle in the barrel. After a week or so I drain the barrel and leave the cork and spout off to let it dry. Before mixing, repeat the rinse, swish, drink with bourbon, then fill with water for a couple days to resaturate the barrel to help it seal, then pour my juice in.
I spoke to the barrel manufacturer about bacteria and they kinda explained this method to me in a roundabout way. I added the drinking portion of the procedure of course.
Also, when I started doing this there were others here that tried oak chips in their juice to impart the oak flavor. Both methods work based on what others said. Although I never tried the oak chips, I can tell you the 2 week steep in the barrel DEFINITELY changes the juice and gives it a very unique flavor.
Thanks man. Good to be back. I will have my lab set back up in a couple weeks. I am hoping to pickup a GC shortly after that and try out some recipes, with Drunken Custard at the top of the list. I just ordered 3 more barrels lol. They are on sale for $30 ea.
That takes me back to pretty early childhood helping my mother make wine. Had to go find that “special” oak barrel and retrieve it from a pretty iffy part of Detroit. We did everything from picking the grapes to sampling the wine. It was a little larger barrel however, lol.
An old buddy of mine has an ex-father-in-law that used to make some killer wine. His son worked at Jim Beam, and he used to bring his dad a barrel once a month when they were done with it. It gave his wine such a great flavor he kept using them. Probably the best wine I have ever tasted. But I am not a big wine drinker
well done 
