Cool! That’s really neat!
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It’s all tooling cost. Prorate that cost over at least 5 years and the cost is pennies. Today I would be spending around 15 to 20 dollars per day to smoke. My cost in consumables is about $6 per week vaping. Payback on tooling is super fast.
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??? I have only allowed it to reach 117F before lowering the speed.
My concern was degrading the nic, above 115F
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No particular reason for the length of time.
I just watch the circulation, shining an LED flashlight thru the beaker,
and watch the temp [laser thermometer].
If one hour is good, two hours must be ‘gooder’ 
When millions of teeny bubbles are being drawn into the vortex
and circulated, and I have the speed lowered, temp is around 110F,
I just let it run. Go do things and not worry about it, sometimes forget about it.
Most [98%] are ready to vape when I bottle them, so I just keep doing it the same way.
Always stays mixed when sitting on a shelf although I do shake them before
filling the smaller bottles that I dispense out of into my tanks, and a little shake before I
fill the pod tanks, but never a need to shake daily etc., or vent while it sits.
It works mucho bueno so I just keep doing it.
Edit: Let me add … if I decide to add to a bottle that has been sitting, say a few drops of ACV
or similar, maybe because I think I forgot to put some initially [I try to always add ACV to fruits],
there are hardly any little bubbles visible when re-stirring, like it remained homogenized,
if that makes any sense.
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Yes. From the beginning I always advised against heating nicotine and to cool down the mix before adding it due to undesirable oxidation.
I also agree with the flashlight test. Separation is very visible this way regardless of the mixing method and /or device used. 
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I think MrPipes addressed that already but I never include the nic in the heating process for exactly that reason.
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Glad you showed up. I was thinking of tagging you because I saw questions and an interest building.
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Maybe not, we had PMs back and forth because of my purchase and questions about his GC and other general homogenizing questions. I learned a lot and contemplated buying one of the other branded products he had, as well. He did tell me about the early prototypes, iirc.
I was asking @ozo how hot his magnetic stirrer got.
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I just read an article today written by a professional baker about how heat affects different flavorings, extracts vs oils vs water-based, etc. Most are made to tolerate and react to normal baking temps. Extracts are prone to losing their flavor at higher temps. But as far as homogenizing goes, 60c (140F) is the point MrPipes made above for the bonding of flavors. More info if you like details:
A temperature of 60°C (140°F) is relevant to homogenization because it helps to reduce the viscosity of the material being homogenized, making it easier to break down fat globules or other particles and achieve a more uniform mixture. This is particularly important for applications like homogenizing milk, where the goal is to prevent cream from separating and ensure a consistent texture.
Here’s why 60°C is often used:
- Decreased Viscosity:
Higher temperatures generally decrease the viscosity of liquids, making it easier to pump and homogenize them. This allows for better mixing and distribution of particles.
- Improved Transport:
At 60°C, it’s easier for membrane material to be transported to the fat globules, which is crucial for stabilizing the fat in milk and preventing creaming.
- Optimal Range:
While the ideal temperature can vary depending on the material, 60°C often falls within the recommended range for homogenization of milk and other dairy products, typically between 55-80°C.
- Heat Stability:
In some cases, homogenization at 60°C can be done before preheating, as long as preheating is done first. This can impact the heat stability and viscosity of the final product.
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I lurk occasionally and am always glad to answer questions. Nice to hear from you muth.
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