havent been here in a while,any body figure out what to use for diy to replacte the original ruyan/dekang ry4(200?-2011) flavor was for diy?
The simple answer is no.
The more complex response involves the history of RY4. Very few vapers ever had the original Ruyan liquid from 2005-2006, and the few who have offer different opinions as to its flavor profile. In general, we can say with confidence that it wasn't the same as the original RY4 that was created ad hoc by Ludo and Dekang's flavor chemist in a Dekang lab one day in 2007. So, the "original" RY4 wasn't from Ruyan or Dekang — it was Janty RY4, marketed in 2007, then followed within a year by Dekang's version of RY4, which was similar but not identical to the Janty formula — Dekang's was simpler, and without a sour element. That's the version that most people mistakenly think of as the "original" RY4, but it was actually the second version.
Subsequently, the Dekang recipe was lost (stolen) in 2009, and has never been recovered. Supposedly, Dekang's DK4 is close to the initial, well-known Dekang version from 2008, but even that is disputed by some people.
Here's a generic DIY recipe for
RY4:
1.5–3.3% Synthetic Tobacco flavoring
2.5-4.2% Caramel flavoring
2.5–4.2% Vanilla or Bavarian Cream flavoring
Optional:
0.5–1.5% Sour flavoring
I'd suggest using FlavourArt Burley or Virginia or a combination of these as the synthetic tobacco component, but hundreds of other lab-based tobacco flavorings are available, so experiment to see what works and what doesn't. The same applies to the many brands and variations of vanilla and caramel flavoring. Some combinations work; others don't.
The Sour option is an attempt to replicate the sourness of the original Janty RY4. I've tried both
Lorann Tart & Sour (citric acid and malic acid) and
TFA Sour (straight malic acid), but neither comes close to the Janty formula. Very few modern Custom RY4s have a sour component — Janty used a sour element to balance out and complement the sweetness of the caramel/vanilla.
The devil is in the details, of course — getting the percentages right is as important as the choice of flavorings.