excellent. Thank you. I will try like this tonight.
1 Like
Holy ball sacks… Im not even considering this a Rabbit Hole anymore… We are WELL beyond that.
4 Likes
I’m glad you made the trip here @D.Sims, as @ozo has knowledge beyond many here, and any time you see a respected mixer saying …
And then stating …
He not only KNOWS what he is talking about, but is also HONEST about it.
Ozo may or may not take credit, as he seldom does, but he’s a very smart mixer, and we can ALL learn alot from him. This thread may have been started 05-18, but it is no LESS relevant now, in 2022 then it was then.
6 Likes
Absolutely @SessionDrummer!! I can only hope to learn half of what ppl like @ozo has forgotten!! Thanks for the link- and my/our learning continues from cats like this. Thank you both!! 
3 Likes
I know that he doesn’t post as much here as he used to, but he’s still lurking around.
Ozo = Wizard IMO.
You’re welcome @D.Sims. All Ozo, I just linked you. 
6 Likes
Well, jus’ 4+ yrs to reply…guess you know by now.
For the folks that come along now :
Like the citric acid in lime juice, bringing tartness to pop fruits,
the ACV is (similar) with a slight acidity, but more ph balanced, if that makes sense.
The two work well together. [and not limited to fruits only]
Not the same but similar to using these two (lime/lemon - acv) in food recipes,
it has a quiet way of blending flavor(s). And … kinda sort of like the de-glazing
of crispy food bits stuck on the pan bottom, using wine, enhancing the flavors,
as opposed to using water to de-glaze [water will free the stuck-on bits, but wine,
or white vinegar, white wine vinegar, balsamic vinegar, even tamari/soy sauce
enhance the ‘concentrated’ food bits much better].
The term “pop” is used frequently in our e-mixing world, freeing the food bits
is very similar, or vice-versa, as food recipes not only came prior to e-liquid, but
e-liquid flavors were basically born from food flavoring, if you will.
Best tip I have, for/when creating new flavor concoctions, treat it similar to cooking.
Many [experts] say we “eat with our eyes” , partially true, but if it tastes like catturds
that dog ain’t gonna hunt.
Whilst on my engineering journey thru many parts of the world, I found myself with
weeks of time between my services, waiting on contractors to remedy/repair their mistakes,
which was the reason I was called in, or for them to build new/better so the job could continue.
I could go home for a while, or on several occasions (my best memories) were in Greece, Italy,
England, and MIAMI FL [awesome] , where I enrolled in culinary schools. Yes, they firmly teach
the importance of ‘plating’ the food , but back to the [catturds] , the taste buds always win.
Although taste is subjective ( as we have all heard that argument ) , there is also a bonding
continuity underlying. For example, how many folks love mcdonalds fries, or smoked pork butts,
coffee, donuts, cheeseburgers ??? Ya, how about a fresh caught flounder, hand filleted,
stuffed with fresh caught blue crab with the sweet meat picked from the body [not the claws],
add real butter and a little spice, rolled in foil, and baked in your favorite vessel ?
Some day, if you have time (and any interest) , a crazy story of my flounder recipe [Don
Alfonso school Mediterranian sea smoked scamorza cheese Amalfi coast wine involved?]
Pure stevia powder, good lime juice, good apple cider vinegar that contains ‘the Mother’,
stirred with magnetics, can’t go wrong. I even use it in baking pasties.
One last note : shaking your bottles as they cure/meld/blend/age etc.
Vortex mixer ------- example
ONiLAB Mini Vortex Mixer with Touch Function, Lab Mixing, Nail Polish,Eyelash Adhesives and Acrylic Paints Mixing, Lab Vortexer with Aluminum Casting Base for Centrifuge and Test Tubes: Amazon.com: Industrial & Scientific
8 Likes
This is the one I bought awhile back from ebay and it has Reb A in it. There are 4 bottles left from this seller.
@SessionDrummer
Crap, I just now saw the “Consume within 30 days of opening” on the back of the bottle, and I have barely used any.
6 Likes
Link to Stevia Stone does not open.
4 Likes
Take a ride to Walmart. A little over 60ml bottle of the liquid Pyure for $5.00.
5 Likes
I already have the bottle with the Reb A in it. I am just now reading the rest of the post and it looks like I don’t have to abide by the “consume within 30 days” suggestion, whew.
5 Likes
Some people reduce the Pyure to 10%. It makes it easier to work with.
6 Likes
And if I mix it with PG, then I don’t have to worry about refrigerated storage conditions, right?;
5 Likes
Never needed refrigeration. It sits on a grocery store shelf for months.
It’s been sitting on my desk for years. Nothing has grown in it.
8 Likes
No worries … keep it in the fridge [before and/or] after opening it … you will not know the difference.
lawyers fda always afraid someone will take their money that they stole.
This (version) has alcohol in it, a natural preservative. I have herbal tinctures that I made years ago, not refrigerated, and they are more potent now than then, made with vodka.
And … the version with citric acid and acv in it … double layer of preservative !!!
8 Likes
Even MORE great points @ozo, so you not only get added “Pop” with the ACV and CA, but also preservation. Nice.
5 Likes
Perfect, I just keep it in a drawer with my other sweeteners, but will go place it in the fridge if you recommend that over a drawer.
4 Likes
So the Reb A version has this in it?
3 Likes
Yes, un-opened
3 Likes
Ok, since I have opened it, I will go transfer it to the fridge and hope it will still be ok since it has been in a drawer for a few months after opening.
2 Likes