made a start % for diy flavors list

[Vishousness]

hi guys im a beginner this is my first post here been on reddit and the diy discord this starting percentages list helped me i made it so i thought it would be good for any beginner it includes top flavors from atf please let me know if u see any recipes i can i make or if you have any questions or tip thank you im happy to share hope it helps you guys too most of this info is compiled off of various sites
Have but have been advised not us**************

FW-Yellow Cake-Contains Fructose***************

WF-Teaberry-(Not Water Soluble)****************


CAP-Black Currant-(4% Accent up to 8% Primary)

CAP-Blue Raspberry Cotton Candy-(2% or less w/ sweetener, Noticeable harshness above 3%)

CAP-Cake Batter V1-(1-2% To add body/depth to custard/cake mixes- Atleast 1 week steep time)

CAP-Cinnamon Danish Swirl V1-(1% Accent up to 3% for bakery base)

CAP-Double Apple-(1-3% Accent & 3-5% Primary)

CAP-Dragon Fruit-(1.5% Starting point, stay away from bright harsh flavors like green apples and pears. Berries, Pineapple, Guava, Pomegranate and Creams. Too bright and harsh for bakeries, or spices. Cactus for juiciness.)

CAP-French Vanilla V1-(1-3% Creamy flavor & 7% Bavarian Cream w/ vanilla notes)

CAP-Glazed Donut-(2-3% Starting point tastes like play doh to some)

CAP-Golden Pineapple-(0.5%-2% Accent & 3-5% Primary)

CAP-Grapefruit-(3% Starting point)

CAP-Hibiscus-(1-2% Accent/emulsifier & 4%primary, Base/Emulsifier for tropical fruits. Counterpoint for sharper tea flavors. Body for floral mixes.)

CAP-Italian Lemon Sicily-(2% Starting point)

CAP-Marshmallow-(1.5% Or less, Chemical offnotes with higher %, Useful as texturizer)

CAP-Passionfruit-(2.5% Starting Point,accent to other fruit/berry flavors , or work well in a berries & cream recipe. Can be excellent standalone at highest percentages)

CAP-Pink Lemonade-(3% Starting Point)

CAP-Sugar Cookie -(3.5% Starting Point, Pastries, cakes, pies, etc. There are many popular dessert recipes that use CAP Sugar Cookie at varying percentages. Check them out, or enjoy it standalone at a higher percentage)

CAP-Super Sweet-(**Use only as needed 1 drop/15ml**)

CAP-Sweet Cream-(Low % Accent for less buttery creams, 6% Standalone)

CAP-Sweet Guava-(1-2% Accent & Up to 7-8% with non harsh fruits)

CAP-Sweet Lychee-(3-5% Single Flavor)

CAP-Sweet Mango-(2% & Under avoid as main flavor.. sweetness hard to manage, along with overripe flavor)

CAP-Sweet Strawberry-(1-3% Accent flavor)

CAP-Sweet Tangerine-(2% Starting Point)

CAP-Vanilla Cupcake V1-(5% For cake with frosting, can be used as a cake flavor at higher percentages to bump up a bakery or as frosting at lower percentages.)

CAP-Vanilla Custard V1-(2-4%)

CAP-Vanilla Custard V2-(4% Or less)

CAP-Vanilla Whipped Cream-(2-4% To smooth out & add creaminess, Useful for mouthfeel)

CAP-VBIC (Vanilla Bean Ice Cream-(2% Ice cream edge for creamier base, 4% Solo ice cream component, 5% Max)

CAP-Whipped Marshmallow-(3% Muted flavor needs to steep to taste like vanilla marshmallow)

FA-Bergamot-(0.1-0.3%)

FA-Bilberry-(0.5% And work up as desired so it doesn't over-power a mix. May also require a bit more steep time to reach full potential compared to most fruits. )

FA-Black Tea-(0.01-0.25% Accent, 0.25-0.75% Secondary, 1-3% Main, Potent Flavor-Needs steep time to come out)

FA-Cardamom-(Around 2 drops per 10 ml or .05%, 0.2% for a coconuts or creams, 0.5% heavier chais or baked goods)

FA-Coconut-(1-2% Accent & 2-3% Primary)

FA-Forest Fruit-(2-4% Accent & 5% Primary)

FA-Fresh Cream-(0.5-2% Starting Point- Half & Half type cream no sweetness)

FA-Fuji-(1-4 %)

FA-Kiwi-(0.25-2% Accent &1-3% Primary)

FA-Mangosteen-(1-3% Needs a decent steep to get rid of floral note above 3%.)

FA-Marshmallow-(3-5% Starting Point ,Lucky charms type marshmallow, Needs 1 week steep)
FA-Pear-(1-3% Starting Point)

FA-Meringue-(0.5% Mallow-like flavor, 1% Light fluffy white sugar note, 1-2% sweet milky quality.)

FA-Passionfruit-(0.5-1% Mixes well with other tropical flavors)

FA-Pistachio-(0.5 % Starting point)

FA-Red Touch (Strawberry)-(1-3% Goes well with creams, fruits & citrus, TFA dragonfruit (0.5%-1%) helps flavor)

FA-Vienna Cream-(1% Accent for richer creams-cardboard taste at standalone)

FA-White Peach-(0.5-2.5% Accent & 2-3% Primary)

FLV-Cream-(0.5-1.5% Accent, 2.5-3% Primary-Spice note at high %-1 week steep)

FLV-Pink Guava-(1% Accent & 2-3% Primary)

FW- Blood Orange-(2-3% Accent tends to seperate)

FW-Blueberry-(1-3% Could overwhelm a mix)

FW-Tres Leches-(2-6% Would be good to thicken up custard vapes or even be good to add some moistness to bakeries)

HS-French Vanilla Ice Cream-(1-3% Accent & 3-5% Primary)

INW-Biscuit-(0.25-0.75%)

INW-Black Cherry-(1-2%)

INW-Cactus-(1-2% Adds juiciness or 1 drop/30 ml)

INW-Cherry-(1% Accent & 2.5% Starting Point for bakeries/creams- Maraschino cherry style)

INW-Cherries-(2% Starting Point- light version of Ludens Cherry "Candy" cough drops)

INW-Coconut-(0.5% Accent & 1-1.5% Primary)

INW-Dragon Fruit-(1% Non-Emulsifying tastes like actual dragon fruit )

INW-Melon-(1-2.5% Need higher % for tank than rda)

INW-Raspberry-(1% Max for accent)

INW-Shisha Strawberry-(1-4% Accent & 5% Primary)

INW-Shisha Vanilla-(0.5-2% Accent & 3% Primary)

INW-Wild Strawberry-(Needs to be diluted 10% flavor/90%pg)

LA-Banana Cream-3% Starting point)

LA-CCI(Cream Cheese Icing)-(1% Or less -Potent)

LA-Citrus Blossom-(1-3%)

LA-Lemonade-(1% Or less Accent/Brighten Fruits or 3%^ push lemon note)

NicRiv-Arnold Palmer-(2-3% NR suggested Starting Point)

NicRiv-Condensed Milk--(2-3% NR suggested Starting Point)

NicRiv-Dragon Fruit-(2-3% NR suggested Starting Point)

NicRiv-Mango--(2-3% NR suggested Starting Point)

NicRiv-Maui-(2-3% Starting Point- Tropical fruit & citrus undertone)

NicRiv-Pineapple Sherbet-(2-3% NR suggested Starting Point)

NicRiv-Salted Caramel-(2-3% NR suggested Starting Point)

PUR-Acai Berry-(2-4% Accent & 6-8% Primary)

PUR-Boysenberry-(2.5-4% Accent & 7-9% Primary)

PUR-Pomelo-(0.5%-2.7%)

PUR-Strawberry Lemonade-(4% Starting Point)

PUR-Strawberry Rhubarb Smash-(2% Starting-6% For Pie needs help with crust)

RFSC-Yumberry-(1-1.5% Shake and Vape & 1.5-2.5% Steeping)

TPA-Banana Cream-(5% Starting Point)

TPA-Bavarian Cream-(2-5% Standalone flavor and a medium steep 3 to 7 days)

TPA-Blackberry-(0.75% Or less- Potent)

TPA-Champagne-(1% Any higher it is old wine)

TPA-Cheesecake Graham Crust-(2-4% For my Palate)

TPA-Cherry Blossom-(3-5% To undertone things)

TPA-Coconut Candy-(1% Notes of Sunscreen taste from people)

TPA-Dragonfruit-(1% Accent & Higher % for main flavor)

TPA-Elderberry-(0.5%-1.5%)

TPA-French Vanilla Creme-(2-3%)

TPA-Graham Cracker Crust Clear-(0.25-1% Accent & 2-3% Primary // Biscuits/Bakeries 0.25-0.50% & Cereals 0.50-2%)

TPA-Guava-(0.5-1%)

TPA-Hibiscus-(5% Or less)

TPA-Honeydew-(2% Or less)

TPA-Honeysuckle-(3% Or less- Cracks tanks)

TPA-Huckleberry-(0.3 % Or less)

TPA-Jackfruit-(1-4% Accent & 5% Primary )

TPA-Juicy Peach-(5% Starting Point)

TPA-Lychee-(2% Max -Potent)

TPA-Marshmallow-(2% Standalone flavor and a short steep overnight to 3 days).

TPA-Nectarine-(4% Max)

TPA-Pear Candy-(1.5-2%)

TPA-Philippine Mango-(3-5% Accent & 8-10% Primary)

TPA-Quince-(0.5-1% Accent & 0.25-0.75% Primary- like apple and pear )

TPA-Ripe Strawberry-(5% Or less)

TPA-Rose Candy-(0.75% Max)

TPA-Strawberry-(6% Max for my Palate- Candy Strawberry)

TPA-Sweet Cream-(5% Max - Cheesy Vomit Higher than 5%)

TPA-Sweetener-(0.25-0.50% Max Tends to mute flavors)

TPA-Toasted Almond-(0.25% Bakeries, 1% Cream and custards, 2% max)

TPA-Toasted Almond-(0.25-1.5%- Higher Than 2% gets bitter)

TPA-Vanilla Swirl-(1-5% Accent Cream)

TPA-VBIC(Vanilla Bean Ice Cream)-(2-5% Can overpower a mix- Tastes peppery to some)

TPA-Watermelon-(5% Or less-Candy Watermelon)

TPA-Whipped Cream-(1-2.5% Accent & 5% Primary- Adds fluff/creamy texture)

WF-African Horned Cucumber-(1-4% Cross between cucumber kiwi and banana)

WF-Coconut Custard-(1-4%)

WF-Hibiscus Candy-(1.5% Starting point)

WF-Pistachio Cream-(2%)

WF-Saskatoon Berries-(0.75% Max)

WF-Soursop-(3% or Less)

WF-Starfruit-(3% Mix between apple,pear and grape)

WF-Thai Apple-(2-3%)

WF-Yangmei Berries-(1-4% Max)

WS23- (0.50% Starting Point)

 

[Shadav]

hello and welcome to ecf
be sure to check out the DIY E-Liquid forum

thanks for the list

 

[Vishousness]

hello and welcome to ecf
be sure to check out the DIY E-Liquid forum

thanks for the list

should i post this there or is it fine here? Thanks

 

[Shadav]

a mod will move it, better than duplicate threads

 

[Frenchfry1942]

Lists like this only get me to the ballpark. I just have too many variables like tastebuds.

No matter what, it is a tester-sized bottle and steeping.

 

[NealBJr]

hi guys im a beginner this is my first post here been on reddit and the diy discord this starting percentages list helped me i made it so i thought it would be good for any beginner it includes top flavors from atf please let me know if u see any recipes i can i make or if you have any questions or tip thank you im happy to share hope it helps you guys too most of this info is compiled off of various sites
Have but have been advised not us**************

FW-Yellow Cake-Contains Fructose***************

WF-Teaberry-(Not Water Soluble)****************


CAP-Black Currant-(4% Accent up to 8% Primary)

CAP-Blue Raspberry Cotton Candy-(2% or less w/ sweetener, Noticeable harshness above 3%)

CAP-Cake Batter V1-(1-2% To add body/depth to custard/cake mixes- Atleast 1 week steep time)

CAP-Cinnamon Danish Swirl V1-(1% Accent up to 3% for bakery base)

CAP-Double Apple-(1-3% Accent & 3-5% Primary)

CAP-Dragon Fruit-(1.5% Starting point, stay away from bright harsh flavors like green apples and pears. Berries, Pineapple, Guava, Pomegranate and Creams. Too bright and harsh for bakeries, or spices. Cactus for juiciness.)

CAP-French Vanilla V1-(1-3% Creamy flavor & 7% Bavarian Cream w/ vanilla notes)

CAP-Glazed Donut-(2-3% Starting point tastes like play doh to some)

CAP-Golden Pineapple-(0.5%-2% Accent & 3-5% Primary)

CAP-Grapefruit-(3% Starting point)

CAP-Hibiscus-(1-2% Accent/emulsifier & 4%primary, Base/Emulsifier for tropical fruits. Counterpoint for sharper tea flavors. Body for floral mixes.)

CAP-Italian Lemon Sicily-(2% Starting point)

CAP-Marshmallow-(1.5% Or less, Chemical offnotes with higher %, Useful as texturizer)

CAP-Passionfruit-(2.5% Starting Point,accent to other fruit/berry flavors , or work well in a berries & cream recipe. Can be excellent standalone at highest percentages)

CAP-Pink Lemonade-(3% Starting Point)

CAP-Sugar Cookie -(3.5% Starting Point, Pastries, cakes, pies, etc. There are many popular dessert recipes that use CAP Sugar Cookie at varying percentages. Check them out, or enjoy it standalone at a higher percentage)

CAP-Super Sweet-(**Use only as needed 1 drop/15ml**)

CAP-Sweet Cream-(Low % Accent for less buttery creams, 6% Standalone)

CAP-Sweet Guava-(1-2% Accent & Up to 7-8% with non harsh fruits)

CAP-Sweet Lychee-(3-5% Single Flavor)

CAP-Sweet Mango-(2% & Under avoid as main flavor.. sweetness hard to manage, along with overripe flavor)

CAP-Sweet Strawberry-(1-3% Accent flavor)

CAP-Sweet Tangerine-(2% Starting Point)

CAP-Vanilla Cupcake V1-(5% For cake with frosting, can be used as a cake flavor at higher percentages to bump up a bakery or as frosting at lower percentages.)

CAP-Vanilla Custard V1-(2-4%)

CAP-Vanilla Custard V2-(4% Or less)

CAP-Vanilla Whipped Cream-(2-4% To smooth out & add creaminess, Useful for mouthfeel)

CAP-VBIC (Vanilla Bean Ice Cream-(2% Ice cream edge for creamier base, 4% Solo ice cream component, 5% Max)

CAP-Whipped Marshmallow-(3% Muted flavor needs to steep to taste like vanilla marshmallow)

FA-Bergamot-(0.1-0.3%)

FA-Bilberry-(0.5% And work up as desired so it doesn't over-power a mix. May also require a bit more steep time to reach full potential compared to most fruits. )

FA-Black Tea-(0.01-0.25% Accent, 0.25-0.75% Secondary, 1-3% Main, Potent Flavor-Needs steep time to come out)

FA-Cardamom-(Around 2 drops per 10 ml or .05%, 0.2% for a coconuts or creams, 0.5% heavier chais or baked goods)

FA-Coconut-(1-2% Accent & 2-3% Primary)

FA-Forest Fruit-(2-4% Accent & 5% Primary)

FA-Fresh Cream-(0.5-2% Starting Point- Half & Half type cream no sweetness)

FA-Fuji-(1-4 %)

FA-Kiwi-(0.25-2% Accent &1-3% Primary)

FA-Mangosteen-(1-3% Needs a decent steep to get rid of floral note above 3%.)

FA-Marshmallow-(3-5% Starting Point ,Lucky charms type marshmallow, Needs 1 week steep)
FA-Pear-(1-3% Starting Point)

FA-Meringue-(0.5% Mallow-like flavor, 1% Light fluffy white sugar note, 1-2% sweet milky quality.)

FA-Passionfruit-(0.5-1% Mixes well with other tropical flavors)

FA-Pistachio-(0.5 % Starting point)

FA-Red Touch (Strawberry)-(1-3% Goes well with creams, fruits & citrus, TFA dragonfruit (0.5%-1%) helps flavor)

FA-Vienna Cream-(1% Accent for richer creams-cardboard taste at standalone)

FA-White Peach-(0.5-2.5% Accent & 2-3% Primary)

FLV-Cream-(0.5-1.5% Accent, 2.5-3% Primary-Spice note at high %-1 week steep)

FLV-Pink Guava-(1% Accent & 2-3% Primary)

FW- Blood Orange-(2-3% Accent tends to seperate)

FW-Blueberry-(1-3% Could overwhelm a mix)

FW-Tres Leches-(2-6% Would be good to thicken up custard vapes or even be good to add some moistness to bakeries)

HS-French Vanilla Ice Cream-(1-3% Accent & 3-5% Primary)

INW-Biscuit-(0.25-0.75%)

INW-Black Cherry-(1-2%)

INW-Cactus-(1-2% Adds juiciness or 1 drop/30 ml)

INW-Cherry-(1% Accent & 2.5% Starting Point for bakeries/creams- Maraschino cherry style)

INW-Cherries-(2% Starting Point- light version of Ludens Cherry "Candy" cough drops)

INW-Coconut-(0.5% Accent & 1-1.5% Primary)

INW-Dragon Fruit-(1% Non-Emulsifying tastes like actual dragon fruit )

INW-Melon-(1-2.5% Need higher % for Tank than RDA)

INW-Raspberry-(1% Max for accent)

INW-Shisha Strawberry-(1-4% Accent & 5% Primary)

INW-Shisha Vanilla-(0.5-2% Accent & 3% Primary)

INW-Wild Strawberry-(Needs to be diluted 10% flavor/90%pg)

LA-Banana Cream-3% Starting point)

LA-CCI(Cream Cheese Icing)-(1% Or less -Potent)

LA-Citrus Blossom-(1-3%)

LA-Lemonade-(1% Or less Accent/Brighten Fruits or 3%^ push lemon note)

NicRiv-Arnold Palmer-(2-3% NR suggested Starting Point)

NicRiv-Condensed Milk--(2-3% NR suggested Starting Point)

NicRiv-Dragon Fruit-(2-3% NR suggested Starting Point)

NicRiv-Mango--(2-3% NR suggested Starting Point)

NicRiv-Maui-(2-3% Starting Point- Tropical fruit & citrus undertone)

NicRiv-Pineapple Sherbet-(2-3% NR suggested Starting Point)

NicRiv-Salted Caramel-(2-3% NR suggested Starting Point)

PUR-Acai Berry-(2-4% Accent & 6-8% Primary)

PUR-Boysenberry-(2.5-4% Accent & 7-9% Primary)

PUR-Pomelo-(0.5%-2.7%)

PUR-Strawberry Lemonade-(4% Starting Point)

PUR-Strawberry Rhubarb Smash-(2% Starting-6% For Pie needs help with crust)

RFSC-Yumberry-(1-1.5% Shake and Vape & 1.5-2.5% Steeping)

TPA-Banana Cream-(5% Starting Point)

TPA-Bavarian Cream-(2-5% Standalone flavor and a medium steep 3 to 7 days)

TPA-Blackberry-(0.75% Or less- Potent)

TPA-Champagne-(1% Any higher it is old wine)

TPA-Cheesecake Graham Crust-(2-4% For my Palate)

TPA-Cherry Blossom-(3-5% To undertone things)

TPA-Coconut Candy-(1% Notes of Sunscreen taste from people)

TPA-Dragonfruit-(1% Accent & Higher % for main flavor)

TPA-Elderberry-(0.5%-1.5%)

TPA-French Vanilla Creme-(2-3%)

TPA-Graham Cracker Crust Clear-(0.25-1% Accent & 2-3% Primary // Biscuits/Bakeries 0.25-0.50% & Cereals 0.50-2%)

TPA-Guava-(0.5-1%)

TPA-Hibiscus-(5% Or less)

TPA-Honeydew-(2% Or less)

TPA-Honeysuckle-(3% Or less- Cracks tanks)

TPA-Huckleberry-(0.3 % Or less)

TPA-Jackfruit-(1-4% Accent & 5% Primary )

TPA-Juicy Peach-(5% Starting Point)

TPA-Lychee-(2% Max -Potent)

TPA-Marshmallow-(2% Standalone flavor and a short steep overnight to 3 days).

TPA-Nectarine-(4% Max)

TPA-Pear Candy-(1.5-2%)

TPA-Philippine Mango-(3-5% Accent & 8-10% Primary)

TPA-Quince-(0.5-1% Accent & 0.25-0.75% Primary- like apple and pear )

TPA-Ripe Strawberry-(5% Or less)

TPA-Rose Candy-(0.75% Max)

TPA-Strawberry-(6% Max for my Palate- Candy Strawberry)

TPA-Sweet Cream-(5% Max - Cheesy Vomit Higher than 5%)

TPA-Sweetener-(0.25-0.50% Max Tends to mute flavors)

TPA-Toasted Almond-(0.25% Bakeries, 1% Cream and custards, 2% max)

TPA-Toasted Almond-(0.25-1.5%- Higher Than 2% gets bitter)

TPA-Vanilla Swirl-(1-5% Accent Cream)

TPA-VBIC(Vanilla Bean Ice Cream)-(2-5% Can overpower a mix- Tastes peppery to some)

TPA-Watermelon-(5% Or less-Candy Watermelon)

TPA-Whipped Cream-(1-2.5% Accent & 5% Primary- Adds fluff/creamy texture)

WF-African Horned Cucumber-(1-4% Cross between cucumber kiwi and banana)

WF-Coconut Custard-(1-4%)

WF-Hibiscus Candy-(1.5% Starting point)

WF-Pistachio Cream-(2%)

WF-Saskatoon Berries-(0.75% Max)

WF-Soursop-(3% or Less)

WF-Starfruit-(3% Mix between apple,pear and grape)

WF-Thai Apple-(2-3%)

WF-Yangmei Berries-(1-4% Max)

WS23- (0.50% Starting Point)

THANK YOU THANK YOU THANK YOU.... I use percentages, and this sort of list is EXACTLY what I am doing. I am glad someone else thinks in Percentages, since I don't have as many flavors profiled like you do, but I do have my own notes on some flavors. I am going to copy and paste this on to my list. This is some additions/variations I have.


LA-Guava %6 for main, %4 for mixed

LA- Tropical Punch (%6 tried, was ok, but needs tweaking with mixed)


Cap-Caramel %6 main, %3 for mixed

Cap- Vanilla custard %4 for smoothness(can be mixed @%6 with one other flavor)

CAP- Bav Cream %4. +%4 overtakes other flavors

Cap-Banana %2 for main, overtakes other flavors. Chemical flavor at higher %

TFA-Berry Crunch %4 (at %6+ dominates other flavors)


I have many more flavors, I just don't have them documented. I started the list when I re-made banana, and forgot that it was a low % mix, but my guava was at %6. a %6 guava/%6 banana, the banana was so strong and chemical it was un-vapeable. Even at %2, the banana overwhelms the guava/custard flavors. I haven't tried it at lower %, so I cannot say how well it works at lower %. I just made the first batch using Cap powerfull sour, TFA Pineapple, and Tangerine.... It came out tasting like Monsters pipeline punch, but the pineapple dominated, and can barely taste the tangerine.. I don't know how the sour interacted with the pineapple.. I need to do more testing on those before I can even give any imput.

 

[Vishousness]

Lists like this only get me to the ballpark. I just have too many variables like tastebuds.

No matter what, it is a tester-sized bottle and steeping.

thats all its meant for as a staarting ball park point ref

 

[Vishousness]

THANK YOU THANK YOU THANK YOU.... I use percentages, and this sort of list is EXACTLY what I am doing. I am glad someone else thinks in Percentages, since I don't have as many flavors profiled like you do, but I do have my own notes on some flavors. I am going to copy and paste this on to my list. This is some additions/variations I have.


LA-Guava %6 for main, %4 for mixed

LA- Tropical Punch (%6 tried, was ok, but needs tweaking with mixed)


Cap-Caramel %6 main, %3 for mixed

Cap- Vanilla custard %4 for smoothness(can be mixed @%6 with one other flavor)

CAP- Bav Cream %4. +%4 overtakes other flavors

Cap-Banana %2 for main, overtakes other flavors. Chemical flavor at higher %

TFA-Berry Crunch %4 (at %6+ dominates other flavors)


I have many more flavors, I just don't have them documented. I started the list when I re-made banana, and forgot that it was a low % mix, but my guava was at %6. a %6 guava/%6 banana, the banana was so strong and chemical it was un-vapeable. Even at %2, the banana overwhelms the guava/custard flavors. I haven't tried it at lower %, so I cannot say how well it works at lower %. I just made the first batch using Cap powerfull sour, TFA Pineapple, and Tangerine.... It came out tasting like Monsters pipeline punch, but the pineapple dominated, and can barely taste the tangerine.. I don't know how the sour interacted with the pineapple.. I need to do more testing on those before I can even give any imput.

im glad someone else is gettin use for this i copied and added your as well

 

[NealBJr]

im glad someone else is gettin use for this i copied and added your as well

Yes, lists like this are great for percentages... Like my early example, if I had that list first, I wouldn't have tried banana at %6. That doesn't mean it's an absolute guidebook, but like you said, it's a base point for starting. For new folks, or someone who is trying a new flavor, it cuts down on the failure rate. Some flavors are more potent at others, and some just absolutely dominate other flavors. It would be nice to have a list of those that do, and a starting point.. this is what this list is to me, and I thank you for it. It has many flavors I haven't tried yet.

 

[BrotherBob]

i thought it would be good for any beginner it includes top flavors

Welcome and glad you joined.
Looks like a great start, hope you have great recipes to justify these purchases.

 

[Vishousness]

i will be sharing them soon just getting my notes typed up i like to write recipe info my hand idk why

Welcome and glad you joined.
Looks like a great start, hope you have great recipes to justify these purchases.