quick question for resident DIY math smarties

[lirruping]

Ok, so I'm having a brain cramp or maybe I'm just dopey, but here goes.

I am looking at a recipe I found where the percentages add up to 100%, used to make a flavor base. This recipe has 10% PG in it, which I would like to omit, but I am not sure how to recalculate the percentages to again equal 100%. Here's the example I'd like to convert (credit to u/SteepingTakesTime on reddit for the recipe, which looks really good!):

Creambone (by SteepingTakesTime on reddit diy_ejuice)

TFA Bavarian Cream 27.00%
FLV Sweet Coconut 5.00%
TFA Marshmallow 14.00%
CAP Vanilla Custard 20.00%
TFA Whipped Cream 15.00%
FA Meringue 1.00%
TFA Sweetener 5.00%
CAP Vanilla bean Ice Cream 3.00%
PG 10%

I know how to convert from parts of 100 to percentages for an individual bottle--or one way anyway:
27% of Bavarian Cream would become 2.7% of my bottle of e-liquid, 5% Sweet Coconut would become 0.5%, and so on.

My question is, how do I remove the 10% PG which is part of the recipe here and then recalculate the remaining ingredients to equal 100%?

 

[Chrispdx]

I would just use my juice calculator to do the work. I started typing a good reply then deleted it all.

The real question is...what I the final purpose of the flavor base? Is it then added mixed as 20% flavoring and 80% pg/vg?

 

[lownote2]

You're trying to take the 100% mixture as a base and mix that base as a 10% flavoring? I don't see the harm in leaving the 10% pg personally. You'd have a 10/90 mix if that's what you're going for. If not just sub the 10% pg in the base with vg and you'll have a 9/91 mixture. At least I think lol. Math in my head can be dangerous.

Is that what you are asking? You're trying to make a flavor base. By removing the 10% pg from that base you'd have to slightly up the percentages of everything which as you see is a mathematical nightmare. By upping those percentages it could also throw off the intended recipe. If you're really wanting to stick to the recipe just sub the 10%pg with vg. I'd let it steep for longer due to that, but since most flavors are pg based another 10% in your base really isn't going to hurt anything IMO

 

[freemind]

PG is not a flavor. Adjusting your mix to compensate for the PG, will make your mix different.

Just don't add the PG when you are making the base. If you want less PG (as you are dropping it from base) I fail to see how trying to adjust your mix will be wise.

 

[SailCat]

PG is not a flavor. Adjusting your mix to compensate for the PG, will make your mix different.

Just don't add the PG when you are making the base. If you want less PG (as you are dropping it from base) I fail to see how trying to adjust your mix will be wise.

Whew! This is really making a mountain out of a few molecules ... and, as you say, flavorless molecules at that.

If it were me (which it's obviously not), I would omit the offending liquid and run with it.The small percentage difference would be moot (to me) in the final mix.

But not being me and assuming you want to maintain the integrity of the original recipe and are using VG as a PG alternative, add 10% VG. Voilà! Same percentages PG free.

 

[gopher_byrd]

Just for the heck of it lets say you were going to make a 10 ml bottle of these as a flavor base then add 10% to your regular unflavored base. Instead you leave out the PG and make a 9 ml bottle of flavor base and use it at 9% added to your unflavored base. No need to over think it...

 

[lirruping]

It's reassuring to see that others are similarly confused by some of the math stuff that comes up in DIY. Or at least have a hard time communicating about it... Or perhaps it's just the way I ask it. I dunno. So frustrated by math.

I almost never ask math questions because it's apparently SO not my forte that even the way I pose them is confusing/irritating lol. I've still not learned to implement a calculator for my recipes & just type them out or use pen & paper.

Just for the heck of it lets say you were going to make a 10 ml bottle of these as a flavor base then add 10% to your regular unflavored base. Instead you leave out the PG and make a 9 ml bottle of flavor base and use it at 9% added to your unflavored base. No need to over think it...

This is the response I can use! Thanks very much.

 

[lirruping]

assuming you want to maintain the integrity of the original recipe and are using VG as a PG alternative, add 10% VG. Voilà! Same percentages PG free.

I wasn't totally clear, but the point is that I want no additional diluent in the flavor base--VG or PG. I want to use it at the same strength as prescribed (8% in this case, I think) and to the same effect, but just using flavors. I thought there might be some easy way to recalculate. I mean, obviously there's a way, just maybe not an easy one.

Thanks everyone for your help

 

[HeadInClouds]

You could just leave out the PG, then when you mix with it use 10% less than usual.
And if that's not what you are asking, just ignore me.

 

[jambi]

You want to raise the percentages to = a numerical 100% by increasing the percentages of each flavor in a way that doesn't change their ratio in the end result. There is undoubtedly a mathematical formula, but it is obviously Heavy Math.

But sensibly speaking, you could just view it as...PG is not a flavor, its inclusion or exclusion should not change the end result taste wise, except to make it slightly less concentrated. Why not just mix at the %ages you have, call it 100%, and then use a slightly lower %age when you mix with it? I mean, that's what I'd do.

If you're really insistent on ringing that 100% bell, you could also go like this:

TFA Bavarian Cream 28.00%
FLV Sweet Coconut 6.00%
TFA Marshmallow 15.00%
CAP Vanilla Custard 22.00%
TFA Whipped Cream 16.00%
FA Meringue 3.00%
TFA Sweetener 6.00%
CAP Vanilla bean Ice Cream 4.00%

That's 100%. I raised the VC and Meringue 2 points, and everything else 1 point, the VC because in my experience with that brand/flavor it's not in danger of radically changing anything a couple % higher, and the Meringue because also based on my exp with that flavor it wasn't doing much of anything at 1%. In other words, it was just a judgment call based on my own experience. You can use mine or make your own re. where these flavors are in relation to one another.

Either way it'll work. Circumnavigate the Heavy Math!

 

[freemind]

You want to raise the percentages to = a numerical 100% by increasing the percentages of each flavor in a way that doesn't change their ratio in the end result. There is undoubtedly a mathematical formula, but it is obviously Heavy Math.

But sensibly speaking, you could just view it as...PG is not a flavor, its inclusion or exclusion should not change the end result taste wise, except to make it slightly less concentrated. Why not just mix at the %ages you have, call it 100%, and then use a slightly lower %age when you mix with it? I mean, that's what I'd do.

If you're really insistent on ringing that 100% bell, you could also go like this:

TFA Bavarian Cream 28.00%
FLV Sweet Coconut 6.00%
TFA Marshmallow 15.00%
CAP Vanilla Custard 22.00%
TFA Whipped Cream 16.00%
FA Meringue 3.00%
TFA Sweetener 6.00%
CAP Vanilla bean Ice Cream 4.00%

That's 100%. I raised the VC and Meringue 2 points, and everything else 1 point, the VC because in my experience with that brand/flavor it's not in danger of radically changing anything a couple % higher, and the Meringue because also based on my exp with that flavor it wasn't doing much of anything at 1%. In other words, it was just a judgment call based on my own experience. You can use mine or make your own re. where these flavors are in relation to one another.

Either way it'll work. Circumnavigate the Heavy Math!

Your math radically changes those flavors in the smaller spectrum of the mix. It may not make a lot of taste difference, but as a percent of the mix, you are boosting it by large margins.

The best bet, is to follow @HeadInClouds 's suggestion. There is no change to the recipe this way, and you are compensating for the removal of PG by lowering the amount of base you use by 10% (the amount of the base PG you removed from the base).

 

[jambi]

Your math radically changes those flavors...

But I didn't do any math...

 

[AmandaD]

You could just leave out the PG, then when you mix with it use 10% less than usual.
And if that's not what you are asking, just ignore me.

That's what I'd do!

 

[lirruping]

You could just leave out the PG, then when you mix with it use 10% less than usual.
And if that's not what you are asking, just ignore me.

Yes, that's what I was asking. Thanks!

 

[lirruping]

Somehow the simple answer didn't occur to me

Wow, look at all those emoticons now available. Yippee!

 

[woofer]

What you need to do the calculations are ratios.
For example; TFA Bavarian Cream 27.00%

If I understand your question you want to know
27% of 90 is equal to what % of 100

27 x
---- = ---
90 100

or x = 27 * 100 / 90 can be simplified to x = 27 * 1.111111111111111

 

[lirruping]

What you need to do the calculations are ratios.
For example; TFA Bavarian Cream 27.00%

If I understand your question you want to know
27% of 90 is equal to what % of 100

27 x
---- = ---
90 100

or x = 27 * 100 / 90 can be simplified to x = 27 * 1.111111111111111

Yes, thanks, this I think is toward the direction/answer I thought I wanted. The "omit pg & use 10% less" answer also works.

 

[lirruping]

You could just leave out the PG, then when you mix with it use 10% less than usual.

Unless... because I'm omitting a diluent (PG), I should be using 10% more? Confused again.

 

[Heabob]

My question is, how do I remove the 10% PG which is part of the recipe here and then recalculate the remaining ingredients to equal 100%?

Because this is a Base, or "Home Made Flavoring", the 10% is just fluff, you can put it in the calc and call it "Fluff".
Or you could add 10% VG instead.
It becomes 100% then, so it makes you happy, then just ignore adding it when mixing the base.

If your just making it as a recipe with your normal PG/VG/NIC, I don't think you want 100% flavoring anyway.
Don't overthink it.

 

[HeadInClouds]

Unless... because I'm omitting a diluent (PG), I should be using 10% more? Confused again.

Omit the dilutent and it's stronger, right? That's why you use less of it.

 

[zaroba]

New Percentage of each flavor = (100 / total original percentage) * original percentage of each flavor.

TFA Bavarian Cream - 30%
FLV Sweet Coconut - 5.56%
TFA Marshmallow - 15.56%
CAP Vanilla Custard - 22.22%
TFA Whipped Cream - 16.67%
FA Meringue - 1.11%
TFA Sweetener - 5.56%
CAP Vanilla bean Ice Cream - 3.33%

Almost accurate. It comes out to 100.01 due to rounding of the thousandths decimals for Marshmallow, Whipped Cream, coconut, and Sweetener. Just cut one of these back by 0.01%. It will come out to a thousandth of a ML difference in the final mixed eliquid and wont be noticeable.

Due to the lack of 10% PG, use it at 10% less then originally planned. 7.2% instead of 8%.

 

[lirruping]

New Percentage of each flavor = (100 / total original percentage) * original percentage of each flavor.

TFA Bavarian Cream - 30%
FLV Sweet Coconut - 5.56%
TFA Marshmallow - 15.56%
CAP Vanilla Custard - 22.22%
TFA Whipped Cream - 16.67%
FA Meringue - 1.11%
TFA Sweetener - 5.56%
CAP Vanilla bean Ice Cream - 3.33%

Almost accurate. It comes out to 100.01 due to rounding of the thousandths decimals for Marshmallow, Whipped Cream, coconut, and Sweetener. Just cut one of these back by 0.01%. It will come out to a thousandth of a ML difference in the final mixed eliquid and wont be noticeable.

Due to the lack of 10% PG, use it at 10% less then originally planned. 7.2% instead of 8%.

Wow, thank you zaroba.

 

[lirruping]

Thanks to everybody for the help.