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FranC

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  • Oct 1, 2010
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    I should mention that I loaded my Stixx Mixx A+ Blend and butterscotch recipe into a tank today and at 6% the A+ Blend is completely drowning out the butterscotch flavors. Next time I'll try lowering the A+ down to about 3.5%.
    Thank you, That's very promising.:)
     

    Letitia

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    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)
    I was tasting my sf peanut butters last week and added the sf VTA honeycomb to the wick and they were pretty tasty combined. thinking about getting taro for a peanut butter potato candy juice. I just got in the ooo powders sugar, theoretically it should work out.
     

    ceeceeisme

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    I was tasting my sf peanut butters last week and added the sf VTA honeycomb to the wick and they were pretty tasty combined. thinking about getting taro for a peanut butter potato candy juice. I just got in the ooo powders sugar, theoretically it should work out.

    I have VTA Honeycomb but haven't done a thing with it yet. I also have FE Taro and why did I buy that again? :confused:
     

    Letitia

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    I have VTA Honeycomb but haven't done a thing with it yet. I also have FE Taro and why did I buy that again? :confused:
    I was never interested in taro until Necro and I were chatting about potato candy one day and the wheels started turning.
     

    hittman

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    I think I’ve figured out why the hazelnut cream was so overwhelming before. It was a combination of too much peg and the enthion rda is super flavor producing. I mixed a new bottle with my regular 70/30 vg/pg and it was still pretty strong in the enthion. I tried it in an ammit mtl rda and it was much smoother.
     

    Fidola13

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    "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.

    Maybe tart is the wrong word. More of a “bite” that a green apple has. I like the idea of adding depth with either marshmallow or meringue. Thanks
     

    FranC

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    I think I’ve figured out why the hazelnut cream was so overwhelming before. It was a combination of too much peg and the enthion rda is super flavor producing. I mixed a new bottle with my regular 70/30 vg/pg and it was still pretty strong in the enthion. I tried it in an ammit mtl rda and it was much smoother.
    Maybe it's a good thing I haven't coiled my Enthion yet..................
     

    Fidola13

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    You could try some of FA forest fruit flavor. Or maybe a honeydew, or kiwi?



    :)

    Hmmmmm forest fruit is an interesting idea as long as it stays in the background. I do a lot of honeydew so maybe the kiwi would be better for this recipe. Thanks
     

    Letitia

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    Maybe tart is the wrong word. More of a “bite” that a green apple has. I like the idea of adding depth with either marshmallow or meringue. Thanks
    A kiss of lime or sweet & tart are probably your best bets for bite. Maybe try a blackberry by the drop.
     

    Fidola13

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    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.

    I just started making a custard “base” for fruit custards about 6-7 weeks ago as suggested by folks here mostly because of the steeping time and the fruit fading.

    It worked out wonderfully. I just pulled of 20 ml from a fully steeped base and added lemons in this case and it’s good to go!! I can see many recipes that this would be helpful for.

    I’d like to check out his blog and recipes if they’re still available. Too bad he’s not currently active but I guess the baton has passed into your hands!!

    Thanks for posting this information.
     

    FranC

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    I just started making a custard “base” for fruit custards about 6-7 weeks ago as suggested by folks here mostly because of the steeping time and the fruit fading.

    It worked out wonderfully. I just pulled of 20 ml from a fully steeped base and added lemons in this case and it’s good to go!! I can see many recipes that this would be helpful for.

    I’d like to check out his blog and recipes if they’re still available. Too bad he’s not currently active but I guess the baton has passed into your hands!!

    Thanks for posting this information.
    Some of Bill's Magic Vapor Recipes | E-Cigarette Forum
     

    IDJoel

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    I’d like to check out his blog and recipes if they’re still available.
    Her ya' go!
    Bill's Magic Vapor

    EDIT: sorry; should have mentioned the link is for his profile page. Click on the "Blog" tab, and you can see all his blog entries indexed.
     
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