Not at all. It’s still sweet but it actually lessens the acrid aftertaste of too much sweetener being heated by a metal coil.
A reviewer, I’ll never be. 
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A few raws to continue the Irish Cream line (and my man needs to clean that label maker)
And so far I’m digging that Oxva 
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I’m getting better at finding ways to cut down sickly sweetness in things. For example, if it’s a RY4 One Shot add more RY4 of the dry type (RY4 Hangsen, FA, etc.) Worked for me surprisingly well.
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I actually ran out of Vanilla Cream Cookie Filling. I had originally gotten a 10ml bottle from a friend who bought it at DIYVapor when they still carried it. I had to sub to make a 30ml and found that FLV Frosting works pretty good at 1.5%. 
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Lb vienna cream is very si.ilar to sc vccf
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Which Oxva do you have?
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Lol, if anyone is asking whether Coffee Liqueur (VTA) is any good just post this photo 
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Or this one, got a few in the freezer but just can’t help myself…
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You know, I’ve always heard it said to not refrigerate flavors (which I don’t understand the science behind that) but I didn’t know you could freeze them. Why did I not know this, lol?
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Maybe you can’t, I do but don’t take my word on it…
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If you refrigerate rhem make sure you dont put any fiod in the same fridge
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Where have you heard this ?? i have used refer since 2016 for my flavors…i keep them between 50 and 55 degrees. I remember Walt from RF saying that was the best temp to store flavors over a long period of time. I see flavors like Yellow Cake turn black while sitting. My bottle is the same color it was when i bought it .
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The Vativ. Very thin 100w 18650, but very well built
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I remember Walt saying that. I had the opposite results that you did Olin, but not across the board. I had quite a few flavors in the fridge start discoloring, and some started to taste different than the ones I kept at room temp. Nothing was destroyed, but it was enough that I move all my flavors to the racks, and bins at room temp, EXCEPT for my all naturals, including Medicine Flower. My MF’s seem to work well refridgerated. I never researched it, but just relied on what I was seeing and tasting.
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That is wonderful news to hear and obviously a separate frig set to those temps are needed but well worth it in my opinion. Where did I hear it? Just from posters here and there on different forums. I don’t exactly remember who or where. At the time not being as informed, I just took their word for it and it stuck because I never outright asked here on ELR. Plus most people advise on keeping flavors in a cool, dark, dry place, not necessarily a frig.
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Ha! Won’t scare me off. Many of my favs are gunkers. Every other day is a rewick/rebuild affair. I don’t think there’s a RTA I can’t figure out how to build. It becomes second nature.
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Yea tbat was my problem when i tried to keep them in the fridge. They all developed a weird taste
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I never really deep dived into it, but it seemed my artificial flavors liked being on the racks, and my natural extracts liked the fridge.
One in particular I remember shifting was TPA’s Cheesecake Graham Crust. Absolutely changed color and taste, along with enough others that I stopped doing it.
I’m not talking about separation or crystalizing as that’s easy to fix, but fundamental color/taste changes. Thank God, because I’ve got way too many flavors, and nowhere near enough fridge space for them all.
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I think mine was more my fault as i put some food in there and the smell from the food leeched into all the flavs
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