Sous Vide 101 (and 202, 303)


Flavour Muting, there are a lot of factors but I’m sure one of the major ones is airing your e-liquid (flavour evaporation?), especially for fruitier flavours as they are more volatile then the custards / creams.

I also think some flavours just become “watered” down when you mix with them.

A great example here is (CAP) Sweet Strawberry


Makes sense, especially for ones with higher alcohol that easily gasses out. Nice one.


I don’t want or intend to fight with anyone. I was going to delete the entire post but too late. I did revise it and do not want to rile or offend anyone. That’s certainly not what I am here for.

In my opinion there are too many causes for what gets pigeonholed into “muting.” If someone can offer a reason such as chemical A was used with chemical B in a quantity that caused an undesirable effect, then if I can validate that by comparing published data I will give it its due.


I know, and I didn’t intend to imply that you are spoiling for a fight. Just making sure our pleats stay flattened.

And again with this, I am very interested in why things are what they are, and always ready to read something that will help me in my, wait for it… methodology. Boom, full circle.


Fair point.
To clarify my POV though, two different reasons, but the same result. If one gets to the point of not being able to taste it (excluding losing flavor to poor methodology), then I’ve (possibly incorrectly) always viewed it as muting.
(Be it over-saturated sensory receptors, or EM). :wink:

The merge request was because of the perceived shift in topic to WF. No problem leaving it though if that’s what’s preferred! (Didn’t mean the two should be merged into one. Just thought the flavor results posts would be better in the other one. Sorry)


I’ve slept on this. I was inappropriately critical and for that I apologize. My intent was to keep the new thread within a discussion of specific Wonder Flavors products and not go off into a theoretical cause of flavor muting. I do think that is a separate topic so I’ll attempt to start a thread.


Lashed out an bought the hot plate with temp control via temp probe.


Pretty nice!!! I like.


I finally got a chance to mix last night.Had to, I was running out of everything. The SV works great and I am at this very minute sampling mixes with 2.5 % smooth salts. I am 100% impressed. I’m going to wind up dumping a lot of freebase but its beginning to go bad anyway. You’re right, the salts are fantastic.


That is a sentiment echoed by just about anyone I have read about that converted to them. It’s amazing isn’t it? Zero harshness; you can’t detect them at all.

I didn’t bother quoting your last sentence because I already knew I was right. :sunglasses:


I am glad you like the salts ever since I first started using them I knew I would never use FB again

You could try making your remaining FB into a salt with some benzoic acid - always a good time to experiment when there are next to no consequences if it fails.

split this topic #294

6 posts were split to a new topic: Nic Salts - More addictive then freebase?


Alright… help me out a little please. It seems that a couple of these that I have tried- Cola Gummy Worms, Candy Stick Candy, seem to have a deeper, fuller flavor than they did when I first mixed them. This tells me I’ve done something wrong in the 3M DIY process. Do you think I need more SV time, or more USC time, or both perhaps? I’m surprised by this since the homemade recipes absolutely matched the results of the time steeped ones, whereas at least some of these WF one-offs seem to be changing over time a bit?

Taggin’ in the peeps. @mrpipes, @SmilingOgre, @Sprkslfly


PM sent. 10 blahs

1 Like

Not to me I guess! I gots nuthin’.

1 Like

I should have said PM coming. My peckers don’t work so hot. :grin: Takes a while to peck out a message.


Hunt and peck is effective, but there are faster methods available to complete the task sooner. Most people just ignore that and continue to hunt and peck, thinking it is the only way to get a good message written! :wink:

All sorted, thanks. And as suspected, it is my methodology in play as the culprit, not the actual 3M DIY.


Yo, appreciate the tag but I really don’t know. The only thing I’ve noticed, if I remember correctly, is that you put your bottles in a vacuum sack. Not sure why you do that. Any air around the bottles will inhibit the heat transfer from the water in the SV. Again, not sure if any of this is applicable. As long as the bottles of liquid are coming up to the desired temp, you’re fine there.


Because the bottles are too short when the SV water level is at the minimum required level. They’re tight and there’s no air in the bag space though. I wish I could just dunk them but I haven’t devised a little pedestal yet.

I believe I know what the issue is, anyway, and understand the results now.

Good to see you @SmilingOgre!! Thanks for popping in.


138F for 30 hours. Ugly container not the best for presentation. A little teeny bit too high on the temp.