DIY Must-Have Staples

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IDJoel

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Letitia

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FWIW, a few "Stones" that I use. They were created by Alisa on ELR and adapted to my flavor stash. I usually age about a month & use between 2 & 10%. You can find the "originals" by searching the recipe side on ELR. :cool:

Cakestone
Vanilla Cupcake (CAP) 35%
Cake Batter (CAP) 25%
Bavarian Cream (CAP) 20%
Marshmallow (FA) 20%

Custardstone
Vanilla Custard V1 (CAP) 60%
NY Cheesecake (Purilum) 25%
French Vanilla V1 (CAP) 10%
Italian Cream (Hangsen) 5%

Creamstone
Bavarian Cream (CAP) 30%
Tahitian Vanilla Cream (WF) 20%
Cream Fresh (FA) 20%
Dairy Milk (TPA) 20%
Italian Cream (Hangsen) 10%
Book marked since of course I don't have most of the flavors. Thanks.
 
So I have seen the great thread on how to start mixing, but there is nothing on staples. I know taste is subjective but there are always staples. I have seen a few posts here and there about of if you mix baked good juices then you should have this it has so many uses. What do flavors do you have to keep around?
I would like to know the same things except i want to know what the best "mouthfeel" thickening staples are? I can usually get a great flavor but its hard to nail down that super heavy thick mouthfeel that you get when vaping premium juices. i have been diying since i started vaping pretty much (I'm cheap lol) but i have a friend who gibes me his bottle of the barrel juices and id kill for that sort of thickness .....ive gotten it down in a few juices but not many ...and the ones that i did nail it in, the flavorings i used for the thickness seemed to fit easily within that profile
 
I have people who would like me to start making juices for them bc id juice them for so much cheaper but i don't want to dive into something that I'm just not fully ready for bc I'm NO MIXER, let me get that out of the way, the only thing i do is adapt recipes for the most part, and ive only solely CREATED one recipe ever, but it was important to me lol (butterbrew by yami clone) and even THAT was a clone lol
 

Necrospecter

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I have people who would like me to start making juices for them bc id juice them for so much cheaper but i don't want to dive into something that I'm just not fully ready for bc I'm NO MIXER, let me get that out of the way, the only thing i do is adapt recipes for the most part, and ive only solely CREATED one recipe ever, but it was important to me lol (butterbrew by yami clone) and even THAT was a clone lol

No worries we all start somewhere and you are a mixer in my book mixer is shorter to type than DIY Juice Maker :cool:
 

Letitia

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Custards, ice creams, heavy creams, and sweeteners are where most mouthfeels come from. Cap or TFA supersweet, marshmallow, and meringues are good for fruit mixes you don't want a cream/custard note in. I will use FA marshmallow 1% & Purilum meringue 1-2% combined for a thicker mouthfeel or if I want sugar lips.
 

stols001

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MFS Wizard provides kind of a mouthfeel/juiceness with an almost smoky aftertaste, but the kind of aftertaste that actually goes well with a lot of juices. I was surprised how much I liked it. I don't use it in every mix, but many of them.

I've heard cactus can add a juicy mouthfeel, although I haven't tried it yet, but I am interested to. I'd also agree that many of the cream/custard/marshmallow/meringue can add depth and more mouthfeel.

Anna
 
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stols001

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Go easy on the condensed milk. It's pretty strong. I used it to make a sort of "milkshake" only I think I used too much condensed milk, it tastes exactly like that chocolate milk you could get with your "pizza" in the school cafeteria. LOL. A little bit goes a long, long way.

Unless hey condensed milk is your thing. I quite like it but I would use a way lower percentage of the condensed milk next time. I think I used about 3%. I would probably use half of that (or less) in any future recipe, it's just a very dominant flavor.

Anna
 

Necrospecter

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well this is what I am playing with it in I saw the milk was very heavy so starting out at .5% may take it down to .2 depending on how it is in two weeks.
norw3js.png
 

FranC

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    FWIW, a few "Stones" that I use. They were created by Alisa on ELR and adapted to my flavor stash. I usually age about a month & use between 2 & 10%. You can find the "originals" by searching the recipe side on ELR. :cool:

    Cakestone
    Vanilla Cupcake (CAP) 35%
    Cake Batter (CAP) 25%
    Bavarian Cream (CAP) 20%
    Marshmallow (FA) 20%

    Custardstone
    Vanilla Custard V1 (CAP) 60%
    NY Cheesecake (Purilum) 25%
    French Vanilla V1 (CAP) 10%
    Italian Cream (Hangsen) 5%

    Creamstone
    Bavarian Cream (CAP) 30%
    Tahitian Vanilla Cream (WF) 20%
    Cream Fresh (FA) 20%
    Dairy Milk (TPA) 20%
    Italian Cream (Hangsen) 10%
    Thank you much for those. I'll be mixing the 2nd and 3rd one.
     

    Letitia

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    Cactus? What flavor does that add?
    Adds a juicy feel to a dryer juice. You should get some helps with the dry feel you can get from jasmine. I use it from .25 to 1%. Not a stand alone or main flavor for me, just an additive.
     
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