Calling all DIY'ers

[RichJB]

My cat suffers from thrush in the mouth. And sometimes dove, sparrow or mossie too.

One tip I picked up many moons ago is to put coarse salt in your hot water when washing bottles. I don't know if it's just a placebo but it does seem to help remove lingering odours.

 

[Quintusson]

One tip I picked up many moons ago is to put coarse salt in your hot water when washing bottles. I don't know if it's just a placebo but it does seem to help remove lingering odours.

Absolutely! Works very well, but as you mentioned, it needs to be coarse salt, not normal table salt which is as fine as sand, that does not help. I tend to use that with pre-mix bottles which had strong flavours in them such as INW Biscuit or such. But again, glass does not keep odours as much as plastic does, so this is not applicable that often to me.

 

[DwaynePsytrooper]

What im currently vaping on and must say its awesome

RY4 double 4%
Graham crust CheesCake 2% (NY Cheesecake should work)
Sweet Cream 2.5%

Sweet ADV for me. So its like a Caramel Cheesecake infused with tobacco.

This is my fall back each time i get tired of other flavors, can vape this forever without getting tired of it.

Thanx have not tried that one gna give it a go

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[Crockett]

I use glass bottles to store liquids while they're steeping, then transfer to plastic squeezy bottles. The way I sterilise my glass bottles is to run water in clean bottles, then put the wet bottles into the microwave and blitz on high for about 3 minutes. The water boils off and the bottles are left bone dry, and (hopefully) sterilised.

 

[William Vermaak]

I also leave my juice to steep in glass bottles and then decant into hdpe drippers. I've got 100ml smoked bottles for the bigger juices and then I bought a couple of 10 packs of these at the chinese shop for R60 a pack.

Washing I normally soak them in normal dish washing liquid over night and then let them soak another day in Miltons.


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[Dolfie]

I also leave my juice to steep in glass bottles and then decant into hdpe drippers. I've got 100ml smoked bottles for the bigger juices and then I bought a couple of 10 packs of these at the chinese shop for R60 a pack.

Washing I normally soak them in normal dish washing liquid over night and then let them soak another day in Miltons.


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That's also a good idée. Who says juice have to be stored in a specific container. I think glass cleans better and no after smell but the droppers just works easier for me. But I will definite look for something similar to what you have here in our shops.

 

[SAVaper]

My cat suffers from thrush in the mouth. And sometimes dove, sparrow or mossie too.

One tip I picked up many moons ago is to put coarse salt in your hot water when washing bottles. I don't know if it's just a placebo but it does seem to help remove lingering odours.

Great idea. I am going to do that next time.

 

[Quintusson]

I also leave my juice to steep in glass bottles and then decant into hdpe drippers. I've got 100ml smoked bottles for the bigger juices and then I bought a couple of 10 packs of these at the chinese shop for R60 a pack.

These bottles seem very nice indeed! Where did you get them? Also, when you lie them on their sides, do they leak or not? Got a small drawer in which I place some of my bottles but due to the restricted height I sometimes have to lie them on their sides and do not want liquid leaking out.

 

[William Vermaak]

These bottles seem very nice indeed! Where did you get them? Also, when you lie them on their sides, do they leak or not? Got a small drawer in which I place some of my bottles but due to the restricted height I sometimes have to lie them on their sides and do not want liquid leaking out.

Nope, they don't leak at all. I bought them from the glass ware shop at the Checkers Centre in Moreletapark. Cnr. Rubenstein and Garsfontein road. Can't remember their name.

 

[Quintusson]

I know exactly where that is as I live close by. Will stop off there this afternoon on my way home. Thank you!

 

[Dolfie]

G

I know exactly where that is as I live close by. Will stop off there this afternoon on my way home. Thank you!

Got this today at a store that sells packaging at there bakery section R18 for cleaning my bottles.

 

[Friep]

Hi guys is anyone able to give some ideas. Ive used the recipies on ELR but need something new. Vaping 0mg Nic

Heres my flavour list.
Thanks in advance

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try 1% cap Chocolate fudge brownie v2 can maybe increase to 2% try at 1% and work up from there.
6% cap vbic
1% Sweet cream (optional ads some extra sweetness)

not to bad mixed this up now but used fw vbic as my cap vbic is almost finished.
think after a week or to this should be great.

 

[Quintusson]

Got this today at a store that sells packaging at there bakery section R18 for cleaning my bottles.

Got a few of those types of brushes. Actually need to replenish my stock as on some of them the bristles are starting to wear. Sometimes you can get such ones at baby stores, e.g. Baby Boom and such.

 

[Petrus]

So I am waiting for these beauties to steep.

 

[Silver]

So I am waiting for these beauties to steep.View attachment 90792

@Petrus, that looks great!
Tell us about the Camel lights and the smooth tobacco when you have tried it
Or are these remixes?

 

[Petrus]

@Petrus, that looks great!
Tell us about the Camel lights and the smooth tobacco when you have tried it
Or are these remixes?

@Silver, those are remixes. They are both excellent tobacco's. The Smooth Famous Tobacco is quite new and at this moment one of my best. I think if I were a Rob Fisher I would vape it in all my setups.

 

[RichJB]

I have just made dulce de leche. Not a DDL juice. Actual real dulce de leche. Not that caramel you get in condensed milk tins. That is for lazy housewives. For clever people who talk in a loud voice like me, it must be actual real dulce de leche. If I could get this in a juice, I would have my ADV.

Here is how you do it:
* Gooi 700ml to one litre of full cream milk in a heavy-bottomed pot, depending on how big the pot is. You want the pot about three-quarters full.
* Add 0.75-1.25 cups of sugar depending on how much milk you used and how sweet your tooth is. I used about 850ml of milk and a cup of sugar which is plenty sweet enough.
* Heat while stirring until it starts to boil.
* Turn down the heat, take the pot off the stove, add a 1/4 teaspoon of baking powder (it stops the milk proteins from coagulating), whisk/stir in the baking powder and return to the heat.
* Simmer briskly for an hour or more, stirring occasionally.
* When the liquid reaches a mild tan colour, it is getting near to ready. Stir more frequently and be sure you don't get lumps forming in the bottom of the pot.
* At around this point, add a teaspoon of Moir's Vanilla Essence and stir it in well.
* Judge for yourself when it's done. Mine was the same colour and consistency as somewhat runny peanut butter. I like mine less solid than the commercial one. Also be advised that it will solidify somewhat when it cools.
* Cool, spoon it into a glass jar and keep it in the fridge.

I just had it fresh made on hot buttery toast with a few grains of coarse sea salt sprinkled on top for a FW Salted Caramel vibe. The crunchy buttery toast base with a top note of smooth, rich, creamy sweet caramel, and offset by the occasional tangy accent of the salty bits. Heavenly! You can also use it as an ice cream topping or just eat it as is out the jar. Yeah, you can buy it ready made in the condensed milk tins. But there's nothing like the freshness and reward of making your own.

 

[Andre]

I have just made dulce de leche. Not a DDL juice. Actual real dulce de leche. Not that caramel you get in condensed milk tins. That is for lazy housewives. For clever people who talk in a loud voice like me, it must be actual real dulce de leche. If I could get this in a juice, I would have my ADV.

Here is how you do it:
* Gooi 700ml to one litre of full cream milk in a heavy-bottomed pot, depending on how big the pot is. You want the pot about three-quarters full.
* Add 0.75-1.25 cups of sugar depending on how much milk you used and how sweet your tooth is. I used about 850ml of milk and a cup of sugar which is plenty sweet enough.
* Heat while stirring until it starts to boil.
* Turn down the heat, take the pot off the stove, add a 1/4 teaspoon of baking powder (it stops the milk proteins from coagulating), whisk/stir in the baking powder and return to the heat.
* Simmer briskly for an hour or more, stirring occasionally.
* When the liquid reaches a mild tan colour, it is getting near to ready. Stir more frequently and be sure you don't get lumps forming in the bottom of the pot.
* At around this point, add a teaspoon of Moir's Vanilla Essence and stir it in well.
* Judge for yourself when it's done. Mine was the same colour and consistency as somewhat runny peanut butter. I like mine less solid than the commercial one. Also be advised that it will solidify somewhat when it cools.
* Cool, spoon it into a glass jar and keep it in the fridge.

I just had it fresh made on hot buttery toast with a few grains of coarse sea salt sprinkled on top for a FW Salted Caramel vibe. The crunchy buttery toast base with a top note of smooth, rich, creamy sweet caramel, and offset by the occasional tangy accent of the salty bits. Heavenly! You can also use it as an ice cream topping or just eat it as is out the jar. Yeah, you can buy it ready made in the condensed milk tins. But there's nothing like the freshness and reward of making your own.

The stuff in the tin is far inferior to properly made dulce de leche. Argentinian dulce de leche is the best - they have it for breakfast, lunch and dinner. I have tried a few concentrates and recipes and juices without success, but recently came across a recipe, which is very close. Shall post it as soon as I am back in the country.

 

[Andre]

I have just made dulce de leche. Not a DDL juice. Actual real dulce de leche. Not that caramel you get in condensed milk tins. That is for lazy housewives. For clever people who talk in a loud voice like me, it must be actual real dulce de leche. If I could get this in a juice, I would have my ADV.

Here is how you do it:
* Gooi 700ml to one litre of full cream milk in a heavy-bottomed pot, depending on how big the pot is. You want the pot about three-quarters full.
* Add 0.75-1.25 cups of sugar depending on how much milk you used and how sweet your tooth is. I used about 850ml of milk and a cup of sugar which is plenty sweet enough.
* Heat while stirring until it starts to boil.
* Turn down the heat, take the pot off the stove, add a 1/4 teaspoon of baking powder (it stops the milk proteins from coagulating), whisk/stir in the baking powder and return to the heat.
* Simmer briskly for an hour or more, stirring occasionally.
* When the liquid reaches a mild tan colour, it is getting near to ready. Stir more frequently and be sure you don't get lumps forming in the bottom of the pot.
* At around this point, add a teaspoon of Moir's Vanilla Essence and stir it in well.
* Judge for yourself when it's done. Mine was the same colour and consistency as somewhat runny peanut butter. I like mine less solid than the commercial one. Also be advised that it will solidify somewhat when it cools.
* Cool, spoon it into a glass jar and keep it in the fridge.

I just had it fresh made on hot buttery toast with a few grains of coarse sea salt sprinkled on top for a FW Salted Caramel vibe. The crunchy buttery toast base with a top note of smooth, rich, creamy sweet caramel, and offset by the occasional tangy accent of the salty bits. Heavenly! You can also use it as an ice cream topping or just eat it as is out the jar. Yeah, you can buy it ready made in the condensed milk tins. But there's nothing like the freshness and reward of making your own.

Speaking of dulce de leche, my Brussels hotels sported a jar of homemade for breakfast this morning. Horrible, more condensed milk than anything else.

 

[Raindance]

Just in case, like me, you did not know:

Caramel is made by heating sugar or sugar syrup until it browns, the other is made by boiling sugared milk until most water has evaporated and the sugar and milk solids started to brown.

Caramel by itself is hard at room temperature while Dulce de Leche (Sweet of Milk) has a creamy texture.

Thank you Google!

 

[Silver]

Just on the topic of Dulce de Leche

Went past a Haagen Dasz ice cream spot yesterday and was struggling to decide which flavour to get. So I chose Dulce de Leche.

It was heavenly! One of the nicest ice creams i have tried

 

[RichJB]

Dulce de leche was one of the first vaping flavours that caught my eye. Smooth, rich, creamy caramel, how can those with a sweet tooth not be instantly attracted to that? Unfortunately, neither the TFA nor FW DDL really hit the spot. Apparently the JF is the best one according to Chrisdvr1 so that's the one I bought.

My first use of it was rather unconventional. I used it as a sub for FW Butterscotch (Natural) in @method1's Reserved Duchess. At the same time, I mixed a second batch with Cly Butterscotch instead. So it will be a showdown of note, the heavyweight international champion versus the feisty Saffie upstart. So which one won? Well, they're both in training camp for another eight weeks before the contest. You know me and my steeps. But I'll report back in due course.

 

[SAVaper]

Dulce de leche was one of the first vaping flavours that caught my eye. Smooth, rich, creamy caramel, how can those with a sweet tooth not be instantly attracted to that? Unfortunately, neither the TFA nor FW DDL really hit the spot. Apparently the JF is the best one according to Chrisdvr1 so that's the one I bought.

My first use of it was rather unconventional. I used it as a sub for FW Butterscotch (Natural) in @method1's Reserved Duchess. At the same time, I mixed a second batch with Cly Butterscotch instead. So it will be a showdown of note, the heavyweight international champion versus the feisty Saffie upstart. So which one won? Well, they're both in training camp for another eight weeks before the contest. You know me and my steeps. But I'll report back in due course.

Great stuff. Will definitely want to hear the outcome.

 

[Waine]

Been working on these two juices for 2 weeks now. The "Frugte..." is one made yesterday from 2 old blends.... coming on really nicely. Both are menthol blends. It's challenging to get the menthol just right.



Just wanted to share.


These 3 pieces helped me taste and do the final test.




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[RichJB]

So... this issue of single-flavour testing again. I got some Supreme concentrates in and thought I'd give them a bash and post notes. But I'm increasingly coming to the conclusion that flavour testing should either be done completely or not at all (i.e. just go by other people's notes). Until now, I've done it the easy way. I'd guesstimate a decent standalone like 5%, only trying different ratios if the original was anaemic or overpowering. Then I'd just make notes on the standalone percentage. While it's a start and better than nothing, I'm seldom going to use that concentrate in a mix at its standalone percentage. Then I look at, for eg, ConcreteRiver's Reddit notes on FA Blackcurrant:

S&V concentration testing, 1% and under is mostly just tart. Not a whole lot of fruit going on. 1.5% is still a little floral and tart. 2% is better, and seems to give me most of what I need from the flavor. 3% has a deeper sweetness and fuller berry flavor. Gets awful ketchup-y for me with that tart note at 4%. I'd use this at 1% for an additive for other dark berries, 2% as a subtle primary note or strong accent for fruits or creams/custards, and 3% as a dominant note in fruit mixes or candies.

That imo is what flavour notes should contain because it gives a much clearer indication of what the flavour is going to add to a mix. Some flavours are fairly linear and increasing the percentage will just add more of the same. But where a concentrate changes at different percentages, it's vital to understand the thresholds where different notes start to emerge and the flavour changes.

I guess the practice for mixers who want to take complete notes is to mix up different batches. So 10ml of 1%, 10ml of 2% and so on. I'm damned if I'm doing that. I don't need to vape 10ml of juice to conclude "1% and under is mostly just tart", 1 or 2ml is ample. I'd just end up turfing the rest of the sample and I'm opposed to waste.

Instead, I think I'll make a sample 20ml tester at starting % (0.5 or 1%), draw off 1 or 2ml at a time with a syringe, and then add more drops to the sample to increase the strength. It requires some recalculation because you're no longer working with 20ml but a lesser volume. I've worked out a handy chart to help me. The chart is based on vaping 2ml of the tester for each %.

Initial batch 1% in 60/40: 0.2g of concentrate, 8.08g PG and 14.99g VG
To boost to 2% in 18ml: tare scale and add 0.16g to existing tester
To boost to 3% in 16ml: tare scale and add 0.12g
To boost to 4% in 14ml: tare scale and add 0.08g
To boost to 5% in 12ml: tare scale and add 0.04g
To boost to 7% in 10ml: tare scale and add 0.1g
To boost to 10% in 8ml: tare scale and add 0.1g

Some rounding errors are inevitable and it starts getting tricky adding just 0.04g as that is often 1.x drops. But it's near enough, I reckon.