the difference between PG/VG steeping

[lobeydosser]

Have any of you noticed a difference in the steeping times between PG and VG mixes?

The first 2 lots of Virginia mix I made was 70%PG/30%VG and they both took 10 or 11 days before they were ready for bottling.

The second lot of Virginia was made 50/50 PG/VG and the 10ml was ready in 5 days and then, a week later, the 50ml was ready in 4 days.

Why the difference?

[Perpetua]

I don't really study things that closely must admit . . . but the room/air temperature where you leave your bottles to steep could make a difference I guess Lobey.

[lobeydosser]

They are all mixed in the same room (my study) on the same bench.

I cannot think of any difference between the mixes other than the time between them and ofcourse the pg/vg levels.

I just do not understand why the steeping times should be so different.

[Roger]

Slightly different chemical make up perhaps??

[lobeydosser]

Who knows Roger, it is really strange.

If it was just a couple of days difference, I wouldn't have noticed. I see the same pattern in other flavours.

It must be to do with the 50/50 mix being sweeter because of the higher glycerine level.

[lardarse]

I don't know about the pg/vg levels but what I've found is that the amount of juice in a bottle makes a difference. I came across something Prof Beard wrote in may 2011 and decided to try it
www.liberty-flights.co.uk/forum/index.php?topic=3026.0

Decanting juice into a larger bottle, half filled does make a difference. I experimented by buying 50ml bottles of dekang and decanting some till bottle was half full and leaving some filled. The half filled bottles left with top off steeped a lot better and quicker.

[lobeydosser]

Now this is ringing bells.

The last two lots were was just left to steep with the caps off and not touched until tested.
But the first two lots, the ones that took 10 and 11 days respectively, had the air changed each day by shaking the bottles to mix the contents, then squeezing the bottles until the contents were almost at the top, therefore squeezing out all the old air. Then releasing the bottle to suck in fresh air.
This would appear to have slowed down the steeping process.

The next time I do some mixes, I will need to do two of each with the same contents but one bottle with tops on and the other with tops off but left untouched. No shaking and no change of air.
When I say "tops off" these bottles do have the nipple in place, so there is some restrictive closure to the bottle.

[lardarse]

I left the whole tops off, nipples included and had the bottles in a cupboard taking them out for a shake once or twice a day.

[Gordy]

im sure i read that frogster said VG is better for steeping than PG so this finding would underline what he said

[lobeydosser]

Yes, I reckon I will need to experiment more with the type of containers I use for steeping.

I have a pile of plastic containers that are about the size of the old 35mm film containers.
Left without their lids on they would gove me max exposure. Just for a wee experiment.

[lardarse]

I've been experimenting with heating mixes too and came across this article while looking it up. Thought it's about flavours in food I found it interesting.
www.monkeydish.com/20-minute-university/articles/how-heat-affects-flavor

[lobeydosser]

Nov 4, 2012 11:30:43 GMT lardarse said:

I've been experimenting with heating mixes too and came across this article while looking it up. Thought it's about flavours in food I found it interesting.
www.monkeydish.com/20-minute-university/articles/how-heat-affects-flavor

A very interesting article and goes some way to explaining why the same flavours but from different manufacturers can be so different. They could be produced by different processes.

Perhaps we should be heating our mixtures by the gentler Bain Marie method rather than a Microwave. Afterall, as our flavours are meant to be flavouring foods that are baked in an oven, (cakes, etc) the microwave could be destroying some of the flavouring as it was not produced to cope with microwave type cooking.

More food for thought.

[baconandeggs]

So, you take the tops off so the nipples are just showing then you can swirl and shake them gently

[lobeydosser]

Nov 4, 2012 14:08:19 GMT baconandeggs said:

So, you take the tops off so the nipples are just showing then you can swirl and shake them gently

Up until now, I have been taking the tops completely off, but leaving the nipples on.

I then shake the bottles and then squeeze the sides to expell all the air before allowing the bottles to return to shape, drawing in fresh air.

To my way of thinking, just leaving the mixture sitting without replacing the air, would be much the same as leaving the bottles closed.