Accurate Flavour Weight Measurements

[zouzounaki]

Everyone to their own but to me that's a ridiculous statement. If your mixing a complex juice and love the outcome, you would want to make more. If you didn't know the ratios of what you did in the first place you would not be able to replicate it.

I don’t think it’s ridiculous. If you tediously stick to replicating the first iteration you will likely miss out on some exciting new development you accidentally happen upon when making the next batch.

 

[Richard Winter]

I don’t think it’s ridiculous. If you tediously stick to replicating the first iteration you will likely miss out on some exciting new development you accidentally happen upon when making the next batch.

I think your arguing for the sake of arguing. Your missing the original point of the thread.
If as you put it..........missing out on some exciting new development you may happen upon, how will you know what you've done to improve on the original mix if you don't know what ratios you've changed to improve the mix

 

[Mr Ripple]

I think your arguing for the sake of arguing.

@Richard Winter - Meet my ignore list

 

[zouzounaki]

I think your arguing for the sake of arguing. Your missing the original point of the thread.
If as you put it..........missing out on some exciting new development you may happen upon, how will you know what you've done to improve on the original mix if you don't know what ratios you've changed to improve the mix

You won’t know. That’s how it works. Each batch is something different from before.

 

[nwhornet]

Your exactly right. You'd never differentiate between that small amount. The original thread was talking about discrepancies between calculators and wether the calculators had the right specific gravity figures for the ingredients.

The 2 I've used have been fine. The likelihood is that the authors of these calculators have opted for "average" weights as too many variables. OPs measurements may/may not tally with, say mine as my equipment will likely not be identical & interpreting the actual reading could vary. When measuring liquid the reading is taken at the lowest point as liquid in a vessel creates a bowl shape & I know from experience that that can be read wrong. On the equipment I use for work that can be 2ml out if not recorded correctly. While I applaud the OP I still feel it's a futile exercise unless you can measure every concentrate, from every vendor, across different batches. An unfeasible task so take an average & use a calculator that allows the user to enter their own gram set & stick to that.

 

[Richard Winter]

You won’t know. That’s how it works. Each batch is something different from before.

Thank Christ flavour manufactures don't have that attitude. The first rule in providing anything that is made up of several components is the ability to replicate it.
If you don't want to replicate it that's your choice but it would be a sorry state of affairs if a company produced something that people wanted and when asked for it again they couldn't provide it because they weren't sure on how they achieved it in the first place.

 

[Richard Winter]

The 2 I've used have been fine. The likelihood is that the authors of these calculators have opted for "average" weights as too many variables. OPs measurements may/may not tally with, say mine as my equipment will likely not be identical & interpreting the actual reading could vary. When measuring liquid the reading is taken at the lowest point as liquid in a vessel creates a bowl shape & I know from experience that that can be read wrong. On the equipment I use for work that can be 2ml out if not recorded correctly. While I applaud the OP I still feel it's a futile exercise unless you can measure every concentrate, from every vendor, across different batches. An unfeasible task so take an average & use a calculator that allows the user to enter their own gram set & stick to that.

Was this not what I said in my first reply. Flavour is assumed as 1.00gm as an average as their are just too many flavours for a calculator to facture in

 

[MarylinC37]

Tinkering with a recipe to constantly try to improve on it is one thing but I prefer the idea of having a pretty close idea of what I've done before so I have more control about what I want to change rather than leaving any changes down to random variations of guessed amounts. That's not a criticism though. We all like to do things the way we feel happiest. There's nothing wrong with that

 

[memzey]

Thank Christ flavour manufactures don't have that attitude. The first rule in providing anything that is made up of several components is the ability to replicate it.
If you don't want to replicate it that's your choice but it would be a sorry state of affairs if a company produced something that people wanted and when asked for it again they couldn't provide it because they weren't sure on how they achieved it in the first place.

Interesting. I think it depends on how you look at what you’re doing when you mix your liquids. Do you see your mixing as an act of science or an act of art? Science demands repeatability. Art is all about the spontaneous response of the consumer. I can see both sides of the argument and suspect many diy mixers switch between the two at times during their journey. @zouzounaki may be pulling your chain, I can’t say for certain, but I don’t think the approach he describes is entirely without merit, even if it isn’t for everyone.

 

[memzey]

By the way, I’m not trying to posit fit mixing as some form of high art, merely seeking to highlight the differences of approach.