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does soy help FO last in tarts and wickless?


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I am not sure, but I think alot of it depends on the science side of it (adding fo at the right temp, right pour temp, and the strength of the FO)

I am a soy user so I have nothing to compare it to, but I know pour temp and the temp for adding FO is crutical to the scent throw; and curing as well...

HTH!:highfive:

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I am not sure, but I think alot of it depends on the science side of it (adding fo at the right temp, right pour temp, and the strength of the FO)

I am a soy user so I have nothing to compare it to, but I know pour temp and the temp for adding FO is crutical to the scent throw; and curing as well...

HTH!:highfive:

what temp do you add fo at?

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