Bavarian cream with some FA Butter makes a nice sub for Devon.
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Now that is some valuable information! Hugs to you, natbone. And it just so happens I have FA Butter. Does it matter which BC I use? I have CAP.
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I donāt think so. It really comes down to what you like. So many flavors are quite similar, imo. There are a few that do stand above others, FA Butter being one of them.
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Butter (FA) also stands out for being 15.000 PPM diacetylā¦
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Which is why itās so good.
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Thatās Parts Per MILLION for those not familiar with the acronym.
As an aside, and a reminder to maintain perspective against the unfounded fears crowdā¦
We werenāt concerned about Diacetyl, or D/A/AP components as smokersā¦ But even with that considered, the 15ppm referenced above isnāt even 10% of what was available in cigarettes.
Source of info contained in the screenshot above:
This commentary is only to provide new vapers with facts, and not to dispute anyoneās personal decision.
Thereās harm reduction, and harm minimization. Two WHOLLY separate subjects that are often confused, and/or co-mingled.
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it is 15000 PPM (1.5% of concentrate) from my notes.
I am not getting in the DAAP debate but, barring the fact that it tastes vile to me, it is way past my comfort zone at this concentration in concentrate.
As to what I think, I donāt mind people doing whatever they want consciously and the smoking comparison is relevant.
Yet, suggesting Butter FA always makes me a bit uncomfortable. People using it should do so knowing that it has this warning attached and exceptional amounts of diacetyl.
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Grand Reserve Creme de la Creme is steeped for 2 1/2 months in reclaimed brandy barrels. I wonder if that contributes to the throat hit Iām getting? Itās a good throat hit, not harsh, just right. Iād like to find out because I have a 1 litre French oak cask that I could steep some brandy or bourbon in. Only takes 2 weeks for the liquor to infuse with the oak.
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I see the word stone alot on this forum. Call me ignorant or stupid but what does it mean?
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Thank you, I appreciate the clarification.
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Iām not sure if itās a āgeographyā issue or not, but for me (States-side), thereās a huge difference between a comma and a decimal point when numbers are involved.
So what you originally wrote above:
Was why I cited the ā15ā that I did.
Ordinarily, we would represent it as either 15,000ppm or 15k ppm.
As for the
The MSDS for FA Butter that ELR has on file concurs with your 1.5% estimation (but actually shows a range of 1.5% to 2%, by volume)ā¦
My question arises as to where you found information as to exact numbers, so as to be able to do the math to arrive at your ā15,000ā at 1.5% by volume??
As yet, I havenāt been able to source anything released by FA (official documents, or even āinternal leaked documentsā) with specific numbers.
@daath I tried to update the warning from āMAY containā to ācontains Diacetylā (and add notes, citing points of reference and numbers [1.5% to 2% by volume]) to the flavor listing but was unable to do so.
I did make sure I was logged in, as well as refreshed the page.
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A stone (in simplest terms) means that youāve mixed several flavors together (with nothing else: no nic/vg/pg), so that you have a combination thatās ready to be mixed alone, or added to other recipes. =)
EG:
A strawberry stone might consist of:
FA strawberry
Inawera Shisha Strawberry
Cap sweet strawberry
(so that the above combination achieves what your personal preference is satisfied with in accords to being āthe perfect strawberryā)
Now, thatās not to say that it has to be only one profile (as above: strawberries).
It can also mean that itās a combination of flavors for a mix that you use frequently, and donāt want to have to drag out 5-12 flavors every time you go to mix.
You simply grab your bottle of stone, and add your nic/vg/pg, and youāre off to the races.
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Sort of like a 1 shot? I can see the benefits from a time saving aspect . I havenāt spend enough time developing recipes yet in order to find the perfect āstoneā. Every mix I do is something different . I suppose itās my way of testing all my flavours at the moment
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Sort of, yes. But one-shots frequently contain PG and/or VG (to my understanding).
Hence the distinction (Stone vs 1-shot).
There are some places/regions that use the term interchangeably though, so you might want to pay special attention (when it comes to shopping).
But for the purposes of mixing, itās as I wrote above.
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Thank you for your enlightenment . So to clarify a stone is just flavourings with no base (Other than the base the flavour is made with )?
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@Sprkslfly, @Jammer3 to my failing memory, weāve always called āBasesā or āStonesā flavors only. One-Shots (I think) started out AS the same, but did morph into sometimes including PG/VG, but not always.
I guess Iāve always considered Bases/Stones all flavor, and One-Shots a crapshoot, could be either.
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I always thought stones were a base, mixed up or in oneshot form, and a oneshot was a recipe that was premixed concentrates ready to add pg/vg/nic to.
I have stones I use that have been mixed in qty to allow for a long steep before I add ātoppingsā to themā¦ ie custards and cheesecakes.
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I agree. A stone if I regard was just a mixture of flavors put together and used later to add other flavors to it.
Egā¦letās say your icecream stone consists of 6 of their flavors. You mix up a batch of your stoneā¦then you can set it aside for later use. Then when you want strawberry icecream you just add your strawberry, cream stone, and other components. Then letās say you want a blueberry icecreamā¦and so on.
Stones can in theory be mixed as a one shotā¦but is viewed as a premix of various flavors ready to add a couple other flavors to cutting the mix time down.
I do think ābaseā could be interchangeably be used here when you say I add strawberry fa to my icecream base.
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Is pumpkin spice always in eggnog? Ie, the real drink? Not being from the US I have never actually had the real stuff.
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@Ianc13 technically no, but itās an easy way to add to the layering, and bring some slight spice along for the rideā¦ Iām sure most people make it with cinnamon, and a touch of nutmeg.
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