Does anyone want to share how to make your own flavor concentrates. Lets see if/who knows or has best method
Speaking of flavors and flavor concentrates, I understand not putting alcohol into the e-juice. What I am wondering is if I boil off the alcohol from a whiskey would that work or be okay?
I meant either the glycerite method or the alcohol method my fault in not differentiating the two as separate processes.Oops, yes the result of the 'burn off' was quite good. Not a strong flavor but one that mellows out the tobacco blend I'm working with.
Not sure to be perfectly honest. You may need to use a micromesh sieve by pushing the syrup through to try to pull out some of the sugar but that is only a theory. I would think there isn't a way to extract the sugars out or it is a process a company can afford that the normal person can't.If you boil the alcohol out of the scotch, aren't you left with a sugary suryp? How do you get rid of the sugar?
Not sure to be perfectly honest. You may need to use a micromesh sieve by pushing the syrup through to try to pull out some of the sugar but that is only a theory. I would think there isn't a way to extract the sugars out or it is a process a company can afford that the normal person can't.
I just bought a "fifth" of pure grain alcohol and it cost me 15.00 I can make 20 gallons for about 35.00. But it's not worth the risk of getting caught by the man. The gov'ment don't like their source of money threatened by anything.Doesn't it workout expensive using alcohol? It would over here. There's like 90% tax on tobacco and spirits
I ike using smooth tobaccos with pretty much anything minty or fruityDoes anyone want to share how to make your own flavor concentrates. Lets see if/who knows or has best method
I was thanking of trying to make a tequila flavor by bringing it to a soft boil till the alcohol disapates then adding it to pg. I haven't tried it yet but will share the results when I do.Actually it kind of proves the point above. All the methods you cite are designed to extract flavor from a solid of some sort. That would be great if one wanted a coffee, or vanilla, or herb extract. To make a tincture you in fact use more alcohol.
What I have is a liquid. A quantity of single malt Scotch. The Lord's own blessing. I wish to add this as a flavor to my tobacco brew. Other than burning off as much alcohol as possible, I don't see a way to properly extract the flavor. This method works as there are e-juices that use small amount of alcohol. The problem with this method is that the flavor is not strong. The only solution seems to use larger quantities of Scotch to provide a small amount of concentrated flavor.
Any help toward this goal would be greatly appreciated.
Alcohol makes a recipe better, lungs don't deal well with liquids like water. Alch atomizes into vapor water don't.I was thanking of trying to make a tequila flavor by bringing it to a soft boil till the alcohol disapates then adding it to pg. I haven't tried it yet but will share the results when I do.
I ran a few stills for years. Both pot stills and column stills. If there is a way to extract my own flavours then I might fire them up again.
http://chemistry.about.com/od/G_Chemistry_Terms/fl/Glycerite-Definition.htm
when using the glycerite method for flavor extraction the longer it sits (steeps is one good way to look at it) the more flavor is pulled out.
http://www.sheknows.com/food-and-recipes/articles/977495/homemade-flavored-extracts
The reason most make companies use alcohol is cause it renders faster than glycerin (usage of alcohol to render flavor makes it a tincture).
Pg is a little quicker cause it is thin Vg is the longest process cause it is thick. Yes you can speed it up with the application of heat but that only starts the process faster it will take time and patience to make the glycerite over the tincture (alcohol based).
I haven't been able to start my experiments with these techniques yet but hopefully this helps explain it some. Happy Vaping All.
I found a method to make extract i used vodka half a cup of strawberry into a 250ml jar after it sits ill add vg .when i am ready to try it i will need a cheese cloth i think vodka no different from pg at least its not posionDoes anyone want to share how to make your own flavor concentrates. Lets see if/who knows or has best method
Anyone have an opinion on this
You would still end up with a lot of water, though evaporating that should be fairly simple as well.I was thanking of trying to make a tequila flavor by bringing it to a soft boil till the alcohol disapates then adding it to pg. I haven't tried it yet but will share the results when I do.
I thought the flavors used aspartame, saccharine, or sucrolose as sweetners.Well to be honest there are many eliquids have sugar in them to increase sweetness so the sugar from a condensed liquor would be no different. Coils get crusty just the nature of the beast if you clean your coils periodically it should be a moot point.
Did you find that carbon accumulation was significantly worse with the stevia and spice flavors you prepared when compared to the more common manufactured flavor concentrates?I found while making my stevia extract from organic leaf, that you can reduce the alcohol then add PG. It's BP is so high that you will indeed boil off the remaining water and alcohol first.
The issue with sugar in this thread is definitely a deal breaker for many raw material extractions.
Same with the old spice extractions that I did. There's either harsh oils or sugars. Oils/waxes at least can be removed by freezing, as many solvents have very low freezing points... but the oils are also what carries the punch in spices.
PG and VG are both just carbohydrate molecules, as is alcohol. I don't think there's a great difference between how they are used in the body...the obvious exception being ethel alcohol which is an unqualified poison.I found a method to make extract i used vodka half a cup of strawberry into a 250ml jar after it sits ill add vg .when i am ready to try it i will need a cheese cloth i think vodka no different from pg at least its not posion
Anyone have an opinion on this
Managing the temperature the distill the desired oils from the mash (or whatever the next step down would be called) seems like quite the challenge. Would it be possible to extract different quantities of the oils to get more or less flavorful alcohol from identical ingredients? If I understand correctly the concentration of flavor falls off as you distill repeated yields of alcohol from the same source.I ran a few stills for years. Both pot stills and column stills. If there is a way to extract my own flavours then I might fire them up again.
From memory:
A pot still will grab whatever flavour is in the still, absinthe for example is made this way. A column fractional still will give a stronger alc% with less flavours but seeing as you're able to seperate all the different fractions in the alc you'll be able to get certain flavours at different temps.
During your different cuts for both Stills:
Foreshots down the drain as they're awful and dangerous
Heads contain lots of flavours, you'll have to play about with them to seperate the nice ones.
Body is quite flavourless
Tails are tasty at the beginning then fade into a awful damp cardboarb taste, down the drain..
So as the distillate starts to flow, throw Foreshots, keep Heads in small jars to seperate individual flavours and the same with Tails until flavour starts to pong.
Not sure if you can store the tasty distillate with pg/vg for a few months then drive the low boiling point alc off by simmering in water bath. Sounds doable.
The sugar, colour and some flavour in whisky/bourbon comes from the oak barrels its stored in. Not sure about extracting those sugars, sorry.