VapersTek. They also have it at VapingZone. VapingZone has 30ml bottles in stock. I don't think VapersTek ever had them.
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VapersTek. They also have it at VapingZone. VapingZone has 30ml bottles in stock. I don't think VapersTek ever had them.
It does not matter at this point however I did go to the vaping Zone website and did not find any SC. VT did show 30mls as being out of stock. This is what I ordered from VT so I hope this is correct:
Super Concentrated Cranberry Flavoring
Yes, that's the one. I did the same thing as you did - bought several 10ml bottles. I bookmarked VapingZone for next time since the they have 30ml bottles. I hope you like it as much as I do.
https://www.vapingzone.com/diy-cranberry-concentrated-flavor.html
Have you ever tried real Bacardi white rum? I thought I was the only nut job to do that but I found that it's been done before. 10% works well as part of your PG content. I'd love to try real bourbon because of the flavor but way too much sugar and caramel coloring to be healthy. (note: the Bacardi kept my coils clean longer
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Thank you ladies
I've been interested in the SC cranberry for awhile because I like cranberry. I went with 30ml from VZ cause I have an account there.
They sure look tempting but I didn't pay $1 per ml before I DIYed so I'm not likely to pay that price now. I wonder if N-E-T offers something similar. Their prices would be more reasonable.I haven't seen anybody post these here but they are the real deal:
Yes ,you are correct. I'm afraid the commercial mixtures did not grab my attention.@FranC, You are the OP of this thread, so please correct me if I am wrong. But... I thought your intent was for DIY (concentrates, and recipes) discussion of boozy/liquor mixing... not commercial ready-to-vape e-liquids. It seems like the posts are starting to move off-topic.
So,folks.As Joel said this is a DIY thread to discuss Boozy flavors and DIY mixes. Keep on topic please. Thanks ,Joel.
Darn! I saw your name and was hoping you'd posted a new recipe or tasting notes. LOL.
I'm waiting for warmer weather before mixing up summer cocktails, but it's never too early to start planning.
I do have an Appletini recipe I am working on. I will share once I get it right.
@PJReid and @FranC and any and all that have input.
It occurred to me that it has been years since I had Creme De Cassis. With the help of Google I was able to determine that CDC can be made with (1) black and red currants or (2) black currants soaked in red wine, then mashed and pulled through muslin to get the liquid or (3) using black currants only. All recipes used sugar and vodka. The resulting CDC should be syrupy.
I mixed two versions and really did not have high hopes however am pleasantly surprised. I kept them simple over what was previously mentioned as well as lowered some of the percents as I thought it would be easier to troubleshoot. Both versions lean more toward tart to my taste which I am OK with for the time being. For both recipes I am thinking of adding FA Red Wine (ECX) which I have around 0.3% to 0.5% to boost the black currant as well as the booze. I mixed a recipe several times last year called Biscochitos which used 0.3% of red wine. This recipe is for a popular New Mexico holiday cookie. Also need help with the syrupy type taste/feel if this is possible. Any suggestions on how to get the syrupy feel would be appreciated. Would FA Oba Oba be appropriate at a lower precent and if so at what percent?
This is what I mixed along with my comments:
Recipe #1:
3% FA Blackcurrant
1% FA Fresh Cream
5% VT Russian Vodka
5 day steep
For three ingredients this is tasty. Whether is taste like CDC I do not remember. May up Fresh Cream a little or perhaps add some FLV Cream.
Recipe #2:
1.5% FA Blackcurrant
3% FA Papaya
5% VT Russian Vodka
1% FA Gelato Vaniglia
5 day steep
I like this one as well and definitely getting the papaya taste. I intentionally kept the blackcurrant lower so that the papaya would come through. Not sure yet but I may up the blackcurrant to 2% for more of a CDC type taste while hopefully not sacrificing the papaya taste. However will not do so until I have mixed with FA Red Wine added to it.
All criticisms appreciated and welcomed.
It occurred to me that it has been years since I had Creme De Cassis. With the help of Google I was able to determine that CDC can be made with (1) black and red currants or (2) black currants soaked in red wine, then mashed and pulled through muslin to get the liquid or (3) using black currants only. All recipes used sugar and vodka. The resulting CDC should be syrupy.
I mixed two versions and really did not have high hopes however am pleasantly surprised. I kept them simple over what was previously mentioned as well as lowered some of the percents as I thought it would be easier to troubleshoot. Both versions lean more toward tart to my taste which I am OK with for the time being. For both recipes I am thinking of adding FA Red Wine (ECX) which I have around 0.3% to 0.5% to boost the black currant as well as the booze. I mixed a recipe several times last year called Biscochitos which used 0.3% of red wine. This recipe is for a popular New Mexico holiday cookie. Also need help with the syrupy type taste/feel if this is possible. Any suggestions on how to get the syrupy feel would be appreciated. Would FA Oba Oba be appropriate at a lower precent and if so at what percent?
This is what I mixed along with my comments:
Recipe #1:
3% FA Blackcurrant
1% FA Fresh Cream
5% VT Russian Vodka
5 day steep
For three ingredients this is tasty. Whether is taste like CDC I do not remember. May up Fresh Cream a little or perhaps add some FLV Cream.
Recipe #2:
1.5% FA Blackcurrant
3% FA Papaya
5% VT Russian Vodka
1% FA Gelato Vaniglia
5 day steep
I like this one as well and definitely getting the papaya taste. I intentionally kept the blackcurrant lower so that the papaya would come through. Not sure yet but I may up the blackcurrant to 2% for more of a CDC type taste while hopefully not sacrificing the papaya taste. However will not do so until I have mixed with FA Red Wine added to it.
All criticisms appreciated and welcomed.
@NotSoMini - both recipes look well balanced. I like that you added cream since berries and definitely the Russian Vodka are thin and you want some mouthfeel. I like VTA Sweet Cream as an addition to Cream Fresh but that is personal preference. VTA Sweet Cream isn't sweet but it is thick and adds something I can't get from any other cream.
I have never mixed with Blackcurrant so can't offer an opinion on that. Do you taste the vodka at 5%?
I have never mixed with Blackcurrant so can't offer an opinion on that. Do you taste the vodka at 5%?
This is only my 
, but...
"Creme" (vs. "cream"), in booze-speak, refers to a style of liqueurs that have a high sugar content and have a distinct syrupy quality. That said, I am not sure creams are the best choice, for getting a syrupy effect. If you find that one adds mouthfeel without adding any perceived dairy note... then it might be a viable candidate.
Otherwise, my first thoughts (for syrupy mouthfeel) was either marshmallow, or meringue. I tend to reach for meringue more often; but in this case, the added heaviness of marshmallow may be better suited.
, but..."Creme" (vs. "cream"), in booze-speak, refers to a style of liqueurs that have a high sugar content and have a distinct syrupy quality. That said, I am not sure creams are the best choice, for getting a syrupy effect. If you find that one adds mouthfeel without adding any perceived dairy note... then it might be a viable candidate.
Otherwise, my first thoughts (for syrupy mouthfeel) was either marshmallow, or meringue. I tend to reach for meringue more often; but in this case, the added heaviness of marshmallow may be better suited.
I had to run out to take care of a couple of chores. I came close to bringing the tanks with me however decided against it. BTW the one with papaya in it is not as tart at the one without although still some has tartness to it. I had this when I was working in Brazil several times so must be unique to Brazil — I really do not know. If there was a liquor store that sold the small bottles like the airlines use I would buy CDC although not so sure this particular liqueur would be available in the small bottle size. The one thing for sure that I do remember is that it is a strong liqueur like most liqueurs tend to be.
The vodka comes and goes however I will wait till I add the red wine and then decide whether I need to add more vodka. How long do you normally steep your vodka flavors? Unless I know for sure that VT does not add any type of sweetener in their Sweet Cream, I will shy away for now.
Penny thoughts are always welcome. I agree that liqueur flavors are sweet and syrupy-like. I had considered adding Marshmallow so will do so for sure. I forgot I have FA Maple Syrup which I did use in a recipe at a low amount and did like it. I do not remember if it had a syrupy feel or not. I will leave this thought on the back burner for now.
Thanks @JPReid and @IDJoel — For my next mix, I will add 1% FA Marshmallow to both recipes #1 and #2 unless either of you do not agree with the percentage. Also either 0.3 or 0.4% FA Red Wine to both recipes — help me decide. I will hold off adding more Fresh Cream to #1 for the time being so see what happens with the Marshmallow. I think #2 as is fine with the 1% Vanilla Gelato. If anything maybe an additional 0.5% but will hold off on this too.
The vodka comes and goes however I will wait till I add the red wine and then decide whether I need to add more vodka. How long do you normally steep your vodka flavors? Unless I know for sure that VT does not add any type of sweetener in their Sweet Cream, I will shy away for now.
This is only my
"Creme" (vs. "cream"), in booze-speak, refers to a style of liqueurs that have a high sugar content and have a distinct syrupy quality. That said, I am not sure creams are the best choice, for getting a syrupy effect. If you find that one adds mouthfeel without adding any perceived dairy note... then it might be a viable candidate.
Otherwise, my first thoughts (for syrupy mouthfeel) was either marshmallow, or meringue. I tend to reach for meringue more often; but in this case, the added heaviness of marshmallow may be better suited.
Penny thoughts are always welcome. I agree that liqueur flavors are sweet and syrupy-like. I had considered adding Marshmallow so will do so for sure. I forgot I have FA Maple Syrup which I did use in a recipe at a low amount and did like it. I do not remember if it had a syrupy feel or not. I will leave this thought on the back burner for now.
Thanks @JPReid and @IDJoel — For my next mix, I will add 1% FA Marshmallow to both recipes #1 and #2 unless either of you do not agree with the percentage. Also either 0.3 or 0.4% FA Red Wine to both recipes — help me decide. I will hold off adding more Fresh Cream to #1 for the time being so see what happens with the Marshmallow. I think #2 as is fine with the 1% Vanilla Gelato. If anything maybe an additional 0.5% but will hold off on this too.
This is only my
"Creme" (vs. "cream"), in booze-speak, refers to a style of liqueurs that have a high sugar content and have a distinct syrupy quality. That said, I am not sure creams are the best choice, for getting a syrupy effect. If you find that one adds mouthfeel without adding any perceived dairy note... then it might be a viable candidate.
Otherwise, my first thoughts (for syrupy mouthfeel) was either marshmallow, or meringue. I tend to reach for meringue more often; but in this case, the added heaviness of marshmallow may be better suited.
I agree with you, for the most part. I use marshmallow in liqueur flavors often. Meringue works well too. There are some liqueur flavors that mix well with creams and give the mix the perception of creamy richness. I thought cream was worth a try for @NotSoMini 's Creme de Cassis but it might be that something with the perception of syrup might work better, or a combination. Experimentation.
@NotSoMini - the vodka flavor takes about 3 weeks to really come through. The generic Vodka flavor is more noticeable at that point. I still like it as an S&V though.
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