Sptz
Member For 4 Years
Hey guys,
I noticed that sometimes when I make a batch, after vigorous shaking, there's a layer of foam that forms on top of the juice, this last batch I did, for example, still has it after 2 days.
I'm doing max VG with around 3 to 4% of distilled water, depends on the amount of flavoring.
Could it be the water?
I noticed that sometimes when I make a batch, after vigorous shaking, there's a layer of foam that forms on top of the juice, this last batch I did, for example, still has it after 2 days.
I'm doing max VG with around 3 to 4% of distilled water, depends on the amount of flavoring.
Could it be the water?