Hmm… leads to an interesting thought. Would there be a benefit to mixing the recipes first, heating in the sous vide and shaking, cooling, then heating again after the VG and PG are added?
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Trying desperately to do nothing but the same my friend. Unfortunately, lately, words fail me.
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I’d be genuinely surprised if this was actually necessary (or more than marginally beneficial).
But I’m indeed inclined to believe that there could/would be potentially noticeably different results, due to the varying methods of approach (yours, mine, mrpipes, etc).
Again, don’t know though, as I’ve not tried.
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I do agree with you there, and likely won’t add that time/hassle to my routine. As of now and until I have new gear or compelling evidence to the contrary, I am going to go with what I did the first time, which yielded really good results.
I tried the Creme (with MF Caramel and CAP VC among other things) again today and it is the same… which is very good. All the ones I made (that I have tried) have had the same vibe as their time-aged counterparts. So far so very good.
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Just by the definition it’s easy to understand why they are used in lotions and creams. Holding/absorbing moisture is a highly desirable effect in the cosmetics industry. Interesting stuff- almost too much information to ‘absorb’, (ha, I kill me)
So a question I should have considered but hadn’t before… do smaller batches require less time at 60c? I’ve only done 100ml mixers, but will be doing 30ml when the WF samples arrive.
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That’s worth waiting for the lab testing, no doubt.
Well, humor aside, that doesn’t work for me. When I used to mix with time, I could see no naked-eye evidence of separation, yet that time maturity was still needed. I can’t see on the molecular lever so I’m just plain old sticking to the current method.
The WF box just today finally began drifting through the system. Label created on 12/24 but it sat still all that time until this morning. Poo.
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I won’t stop. In fact, I may just post frequent updates and whines.
@Sprkslfly, I know you appreciated the last time I chronicled a delivery in progress, in great detail!
Why the hell did I go to the US then back to Canada???
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Must we play Musical Countries with my little vials of joy? 
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So how were the steaks @anon96069639?
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Still reading and getting up to speed, but this cracked me right the fuck up!!! LMAO
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Probably hiding behind the duece-and-a-half by the barn if my hunch is right. 
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Wonderful to hear that! Hopefully everyone concerned can gather a deep breath now, as nothing puts things on full tilt like a loved one in the hospital.
That was basically my experience. Though it’s literally the only stone I have/mix so far. So I’m still very much a newbie in this domain. chuckles
And you know a great deal more than I on that front! lol
I know. I have just been struggling with getting concise thoughts out lately, and it frustrates me. At which point I sometimes go overboard trying to make sure I’m clear. Either way, no offense taken. I’d rather be open to learning something…
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While my testing has been rather limited, to just one batch of 12 recipes, the results I have measured against myself and two other humans has shown to me that you are 100% correct in your assessment. I am neither a scientist or a professional, but my own anecdotal evidence suggests I have accomplished identical results with two separate maturation processes. The hours old mixes were indistinguishable from month aged counterparts with the exception of the color due to the oxidation of the nic in the shelved mixes. (And FTR the blind testers were not able to see the juices as I had dripped them on the cotton prior to them testing, so there could be no visual bias or inclinations from them).
I will soon move to new territory, as the next round of mixing will not have an aged counterpart to compare to, and I have no mass spec or similar to analyze the chemical composition. However, I am not afraid of this; my first results have shown me enough to be confident that the Wonder Flavor SF tests will be as accurate to the intended profile as aged maturation methodology. This is, again, exciting. Even when I ordered them, I was still of the mindset that I would need a month before I could try them out. That’s now been reduced to near real-time. What more can I say? I wish I had more technical input to share and enrich the discussion, but I don’t.
I know this was intended for @Sprkslfly, so I apologize for responding in front of him. But this is a great thread that has really changed my DIY philosophy and enjoyment, and I thank everyone for all the information and opinions so far. Without them, I wouldn’t have had the push I needed to learn this great method.
I am trying another chuck roast this weekend or at least soon. Last time was 24 hours. It was great but I am going 2c higher and 12 hours longer this time. Looking very forward to that as well… I love how this SV is equally proper for 3M DIY as it is for sparkling cooking.
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Well, it’s in the US now but hopscotching about fairly close to the border still. It may just jump back home again yet… Hope it drifts further south and west soon. Yes, I know you are all fascinated and captivated.
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I’ll be right with you on the wonder flavors wagon soon hopefully, my brothers duns# should show up sometime over the next 3 weeks or so, and the next shipping date according to the wonder flavors website is February 4th. That is also when I will be getting my new nic so I will start using heat in mixes too then as well. Next time I mix I will be making a few of my “long steep” recipes so that I can use them as a control to test this all out for myself.
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I got the DUNS# as soon as I registered the LLC on the site, there was no delay at all. That’s odd.
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Now we’re getting somewhere. In a neighbor state already. If this was FedEx I would have it tomorrow, dammit.
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Well… Just tossing things out as they came to me as I read.
In regards to thinning mixes, I never read it as them using EA. So it interesting to see the difference in interpretation (regardless of reason)! When I read most of those posts, I always did an internal auto-translation of PGA (pure grain alcohol), which I automatically put down as being Everclear (last I knew [years ago] was 180proof).
Now, I never previously had cause or interest to think about the type of alcohol (ethyl or otherwise), but I would think that due to processing methods (fermentation, extraction, or otherwise) the types of alcohol would be different. EG: wines always give me a headache, vodka always makes me sick, bourbon tends to lend to being prone to “agitation”, and scotch lends to a pleasant state of relaxation. (All in levels of moderation, not referring to the point of overindulgence.) Not scientific in the least, but with a laymen’s understanding, lends me to think that the type (in whatever sense) makes a difference.
With that said, it would definitely be a point of enlightenment for me, to realize (or gain a new understanding) that they’re all ethyl alcohol. So that would be the first thing I’d want to look at.
I also am reminded of cooking… Where some methods retain the flavor of the alcohol, and others dissipate it (to allow the flavor within the alcohol to become the final “leading note”, with little to no trace of alcohol being perceived).
I have no present clear understanding, but this is what comes to mind as I read the discussion, at present. 
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Not at all bud!! I’m appreciative of the exchange as well, and there’s no “concern” over ‘order of input’ here!
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Thought provoking, and informative as always bud! 
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