Start low and add??

[Randym43]

I have seen many of post referencing how one will start low with a flavor and then add. Most also reference this way of mixing as their mother/grandmother way of homemade cooking. If one does start low for instance 2% but then sees it rise to 8% or more doesn't this now effect the true level of your nic base and make it less then you really wanted it? Or is this simply a way of getting a base acceptable taste then begin again at the higher amount you now know to be about right?

One more... I seen several using a Ultrasonic cleaner to expedite the steeping process. I have one as well and wonder if those with experience find it helpful, By the way, I also use a Milk frother to mix the juice as I seen a video in which another DIY'er swears by it as in his opinion does a better job then the UC. Anyone have experience with this method?

 

[glasseye]

Yes to both in the first paragraph. That's about it. I don't use any fancy steeping stuff so will leave that for someone else.

 

[Hoosier]

Of course adding any ml's will drop your mg/ml, but when you're developing a recipe, it's the taste that's important.

Steeping is a "maybe". Maybe it will help, maybe it will hurt, maybe it will do nothing. Airing-out is an outside maybe...

/\ the result of large fingers on a tiny phone's keyboard - using Tapatalk

 

[DeloresRose]

Of course adding any ml's will drop your mg/ml, but when you're developing a recipe, it's the taste that's important.

Steeping is a "maybe". Maybe it will help, maybe it will hurt, maybe it will do nothing. Airing-out is an outside maybe...

/\ the result of large fingers on a tiny phone's keyboard - using Tapatalk

I've learned a LOT from you! Thanks!

It's a lot of trial and error.

As far as the start low and add, yes, it goofs up the nic level, which is why I start with a small test batch. No biggie if I try it out with a lower nic than I usually use.

I don't own a UC or a milk frother. I just shake by hand. I test them. If I don't like how they smell, I leave them open to air out. If I like how they smell, I cap them. I have not found heat to help with fruit flavors, but it seems to help with some bakery flavors. (I just use a slow cooker).

The baking/cooking analogy is perfect. Mixing juice is a lot like making a good red sauce. You add until it smells like you want, you stir as needed, you simmer till it cooks down nice. It takes practice.

 

[dannyv45]

I have seen many of post referencing how one will start low with a flavor and then add. Most also reference this way of mixing as their mother/grandmother way of homemade cooking. If one does start low for instance 2% but then sees it rise to 8% or more doesn't this now effect the true level of your nic base and make it less then you really wanted it?

It is true but should'nt matter if you are experimenting new recipes with small 5 - 10ml test batches. Once you have the flavoring correct you can adjust your NIC calculations.

I use a UC and find it very helpful for shortening the steeping time but as hoosier said it may or may not be nessessary depending on what your mixing. I'm a big tobacco mixer and find steeping nessessary but those that mix fruits and candies not so much.. People that mix deserts maybe 50/50.