What I meant was takes something simple like a two flavor recipe. Lets say you make a blueberry kiwi and the recipe is 6% BB and 4% kiwi. Make that at 10-12% BB and 8-10 kiwi just to see if it comes alive. If you cant taste that then the problem ls somewhere else. Most commercial juice is loaded...
I dont really think its a muting issue as much as its just a not enough flavoring issue. Seems your used to commercial stuff and most are made really strong. Takes a while to get to where the flavor is there at lower %. Try a simple recipe like two flavors and just double it and see what happens
To be honest I wouldnt even think about trying this for a couple weeks minimum. 16% isnt horrible and probably in line with a lot of commercial juice. I am curious as to what your mixing method is?
Hs Italian cream is thick as they get but it does have a twang to it(sour). VTA creamy custard .... You can fill in the dots. Its just in no way creamy custard. I would SFT it before I used it if I were you. I say maybe .25-.5% of the HS
I dont know that I would call that discrimination. That would be if they didnt let you in because of the color of you skin or sexual orientation and so on. Its just a private group. Im actually a member on several groups. Most of them you just have to ask. Its no different than costco or sams club
Its ruff since there only available at NR. I sent a few to a friend in Canada(west coast) to try a while back. They do some flavors exceptionally well. I think the shipping was like 15 bucks US
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