Random DIY mixing and More

On the subject of floral vapes, I mixed an apple-honeysuckle recipe the other day. I meant to do my 3-day drip test on Tuesday but didn't get around to it. And yesterday I tested my new heat-steep equipment (sous-vide cooker) on another test batch of my tobacco mix so I didn't taste test yesterday either. (I easily could have while the steep was in progress but didn't mess with it) So I may just wait until they're sitting at a week old. I have high hopes for the apple-honeysuckle. I don't know how much I'll like a floral vape but I tried not to overdo the honeysuckle. Hopefully it will compliment and offset some of the tartness of the apple. Be a nice change up.

 

That sounds interesting, @FranC. I hope it turns out to be something you love! I hate the flavor of Cactus personally which is a shame because of the juiciness it adds.

As for the Rhubarb, you might want to save it for bakeries, if you like them. Apparently goes well with custards, raspberry, and strawberry. If you do add Blood Orange, PLEASE don't add VTA Blood Orange Champagne or else you will end up with Rhubarb-Blood Orange prison wine.

 

My last floral grape mix is a bit over flavored with grape this time. Time to rework my recipes again. I am still amazed by how often I have been lowering flavor percentages. I read about this happening to others but did not expect it to be needed in so short a time frame.

 

FW blood orange is such a good one. Has the extra bite that natural blood oranges do. FA to me is just a good plain orange.

 

Apple and honeysuckle are beautiful together. I don't get much but sweetness from honeysuckle below 3%. Pear and honeysuckle are a spot on pairing for me. Add 1-2% dragon fruit and it's not as sweet.

 

Pam, try quince for some juiciness in place of cactus. Strong flavor, .25% is a good starting point.

 

I sort of was going for sweet on this one. The Signature Apple Tart I used is pretty sour but I found in my apple standalone that ethyl maltol offsets it a bit and it just ended up tasting like regular apple juice. So there's some ethyl maltol in the honeysuckle mix but I'm hoping it's just enough to take the edge off the sourness, I expect the honeysuckle to be sweet on its own.

 

It taking a long time for you surprises me. Your palette is much more sensitive than mine. Every time I mix a recipe under 10% I break a sweat thinking I won't be able to taste any of the flavors.

 

I started last September.

 

I'll have to pickup the apple tart. I use honeysuckle at 1% often to sweeten a juice.

 

Just can't taste them? I wonder if there's some compound they use to get that flavor that you're not sensitive to. Seems odd, you'd think some manufacturer would have one you could taste.