So I might not be in the right place for this advice but I’ve got a few questions and any advice will be much appreciated. I’ve ordered a good bit online to start DIY ejuice. I’m only awaiting a couple more deliveries to actually begin. It’s taken longer to get everything in than I anticipated. However, it’s just given me extra time to research and gather / gain more info and knowledge. Everyone has an opinion and thats great and helpful mostly but sometimes can be a bit confusing as idk certain things yet. I know trial and error will be my best ally for learning my preferences. But for general knowledge, I know theres a lot of advice here that could be most helpful. I won’t know unless I ask. So here goes. My Q's...
1) I’d planed on mixing 5ml stand alone “test” ejuice to learn each flavor well before mixing with other flavors. I recently read about an alternative. Can I really put a drop of flavoring in a certain amount of water and swish in my mouth to learn it’s stand alone profile? This would save loads of time (opposed to the former almost 100 times) and a bit of product also!
2) I’ve read repeatedly to steep custards for 3 months minimum for maximum flavor potential. Does this also apply for all cream bases... milk, ice cream, cheesecake, any creamy “dairy” flavors?
3) Acetyl Pyrazine - I know this adds bakery, cereal or grainy to the recipe. With supporting flavors, can this be used to replace bakery items such as donuts?
4) What adds “goey” feel to a recipe? For example, I know which flavors to mix to make cake taste like a certain type of brownies but not how to make it feel goey like brownies. Is that possible? (learning about layering atm so know this might be tricky)
Thanks in advance!
1) I’d planed on mixing 5ml stand alone “test” ejuice to learn each flavor well before mixing with other flavors. I recently read about an alternative. Can I really put a drop of flavoring in a certain amount of water and swish in my mouth to learn it’s stand alone profile? This would save loads of time (opposed to the former almost 100 times) and a bit of product also!
2) I’ve read repeatedly to steep custards for 3 months minimum for maximum flavor potential. Does this also apply for all cream bases... milk, ice cream, cheesecake, any creamy “dairy” flavors?
3) Acetyl Pyrazine - I know this adds bakery, cereal or grainy to the recipe. With supporting flavors, can this be used to replace bakery items such as donuts?
4) What adds “goey” feel to a recipe? For example, I know which flavors to mix to make cake taste like a certain type of brownies but not how to make it feel goey like brownies. Is that possible? (learning about layering atm so know this might be tricky)
Thanks in advance!