Random DIY mixing and More

What % did you vape this as a stand alone? I think I used butter pecan pie and butterscotch cream pie at 5or 6 %. I'm also trying to find the right % to use wf honey roasted peanut.

 

Bill's Magic Vapor (ex-commercial eliquid maker, well-known and loved ECF member, a wealth of info. on DIY, etc.) was someone I learned a lot from in my early days of DIY. I tried many of his recipes, read his blog (there's a wealth of info. in it by the way), followed him on the TFA thread, etc. He's not been active for awhile now on ECF, but I still regularly use some of his techniques, hints & suggestions, etc. and I refer back to a file I have saved with a bunch of his "stuff".

One of his methods used to easily make various eliquid recipes was to make what he called "bases". (I've always thought he probably used these as a commercial mixer.) Specific flavorings are mixed to make each specific "base" type. That 1 base could then be turned into any number of different eliquids of that "type"...by simply adding a different single primary flavoring to the base. I'm thinking those "bases" were probably a type of "stone", as people are calling them nowadays.

Here are a few of them below and his recommendations for using each one. All flavorings are TFA unless otherwise noted. He is/was a high total flavoring % guy. But it's easy to cut that down. At first, I made them as written, but I've found that cutting each by 1/2 is still flavorful enough, for me.

For several years, I made 120mL or larger bottles of several of his bases. I'd then just pull off some of the "base" and add a single Primary flavoring to make my individual recipes. Worked like a charm for me.

Custard - Make a custard eliquid by adding any single flavoring to this mix. You just need to work out the % for that flavoring. It's usually going to be between about 7-13%. Starting at no more than 7% for stronger flavorings would be best.

Cotton Candy 7%
Vanilla Custard 6%
Bavarian Cream 6%

Creams - This cream recipe is great with fruits and just about anything else. Add a single primary flavor ingredient to this, in the 10-15% range. I would start at 10% and increase until you find the sweet spot.

Sweet Cream - 5%
Vanilla Swirl - 5%
Hazelnut - 2-3%
Honey - 3%
Sweetener - 2-3%

Vanilla Milkshake Base - Add about 5% of any fruit flavoring to make that flavor milkshake.

VBIC - 10%
Marshmallow - 5%
French Vanilla Deluxe - 4%
Sweetener - 3%
Dulce de Leche - 2%
Koolada - 1%

He also has bases for cobbler, danish, and pies.

 

"Tart" is going to be kind of tough with those two; both are for the most part "sweet." I would look to LA Tart & Sour, or similar, to get that. Small amounts of grapefruit or rhubarb may also be useful.

Depth is a bit easier. Meringue, or marshmallow, will both add depth without changing flavor profile much. Caramel is a popular combination, with pear and/or apple, and also adds richness. Coconut is another that can add complexity, and some depth. A touch of cinnamon is good for giving a suggestion of "cooked" fruit, and can add a bit of complexity, but doesn't add much depth on its own. Bakery (Pie Crust, Graham Cracker, Danish) can all add depth, and take the fruit in more of a pastry direction.

 

That's funny we were both thinking of Bill.

 

Our taste buds are certainly unique to us. I don't find the FE Lemon to be much sweeter, if any, than FA Lemon Sicily. Have you tried INW Lemon Mix? It will fade, but does have a zing to it. My solution to lemon fading is to make only a couple of weeks worth at a time. That will be interesting when I go back East for my birth of my middle daughter's baby. I will have to take several weeks of juice with me because all of my mixing supplies are here, in Washington State.

 

I'm like JC, in that I began by mixing journey, following Bill and his methods. For me, it worked well enough with the old Stardusts, and Vivi Novas, but it became a matter of cost. Mixing at 33% flavoring got expensive, and I was reading about others mixing at 5-10% (using other mfgs.), and I started branching out.

 

You also have to remember who his audience was/is. Mixing commercially meant peoples taste buds were problem still dulled from smoking cigarettes, so he geared his system towards that so that they could be tasted by them. I think he fully expected us to dilute them down once our's healed.

 

I know this sounds dumb, but I just didn't have the patience(at that time) to fiddle that much with his methods. Of course, I was still working 60+hrs a week and traveling, so while I understood the concept, I just never had the time.

 

Sounds like there may be an ole country song in there somewhere????

LMAO

 

I use the Butterscotch Cream Pie at 7% for a stand alone.

WF(SC) Honey Roasted Peanuts isn't really a stand alone kind of flavor and I find the higher you get, the drier it gets. I use it as an accent flavor only for TFA Peanut Butter and usually keep it below 1%. (4% TFA PB with 1% WF(SC) Honey Roasted Peanuts)