Pink spot from Las Vegas? Wow you all are way more up on concentrates than others here I've spoken with. I had NO IDEA so many company's made concentrates. The reason they appeal is simplicity. It's more like expanding eliquid than making it. I wonder why nobody here is really talking about them in mainstream spots. Maybe I need to hit the DIY forum. They don't even advertise they offer concentrates on their site. It really seems like that market hasn't taken off in the USA. I would suspect given juice prices here they want to hold off on selling concentrates as much as possible.
That's the only milk and honey I e tried. Prior to that of never heard of the flavor. Sort of like ry4 which are obviously all over yet I somehow missed
Bob that's a good idea. I got one of those when I bought a bottle of Mew's juice
On the mention of steeping custard I've noticed it makes a big difference. However in concentrate form I can't see how it would really work o guess since they are no flavorings but concentrates they may blend better. I wouldn't have thought to steel before making the juice though
-*Plese excuz any iPone-tyos
I've got 150ml of custard steeping 50 ml of Capella,50ml of Welsh custard and 50ml of PA vanilla custard.Capella and the PA custard has been steeping for a month.The difference in colours is remarkable the PA is a very dark brown.the Capella and Welsh custard are a golden colour,(or color)
Just tried Queen of Puddings by Chefs and it is absolutely delicious in the Crown Subtank.Did you order any of that,if you did your in for a treat