Scottish water doesn't leave a big limescale build up in the kettle like English water. Well it does in Yorkshire anyway
I thin my VG with home made distilled water (a minor PITA but I know it's clean, I also filter it) at about 12%. It does make a difference when you're mixing as I find straight up VG a bit tricky to measure out due to it's viscosity (it sticks to the measuring cylinders and/or won't easily pull into a syringe). I mix at 50/50 but if you're not fussy then a 60/40 mix would probably be about the same as my half n half diluted mix.
According to grizwalds guide to mixing u have to thin out the VG by using around 20% of deionised water or alcohol. Is this essential?
So in a 60/40 pg/vg mix I wouldn't need it then? I like the sound of the water carrying more flavour though
spot on...as op hadnt mentioned pg in original post i had wrongly concluded it was a full vg (excluding flavours) mix.Ina PG/VG mix water wouldn't carry more flavour .. My guess is TwoEyedBob is referring to a full VG mix (bar flavours) - I have not tested the theory on a mix that high in VG tho so cannot comment ..
certainly on a PG/VG mix .. i find it mutes flavour if anything
spot on...as op hadnt mentioned pg in original post i had wrongly concluded it was a full vg (excluding flavours) mix.