Yup,I did see those too. I really don't see much other than the 3 that interest me. I'll have that Cream Cheese for sure.
I am sure you can too!I sure can let everyone know how sweet it is.....LOL
Honestly, you can give a complete flavor review, when you put your mind to it as well. <fingers crossed>
I have a question sort of. When I tried the HS Italian Cream solo at 1% I got a nice tangy,cheesy,creamy, not sweet flavor with a little bite.Now mixed in recipes I'm not getting so much of the tangy/cheesy part. It's a bit better at 1.5% and I'm thinking of trying 2%. Thoughts?
I'll sure give it a try but I'm not very good with reviews,flavor notes............I am sure you can too!
Honestly, you can give a complete flavor review, when you put your mind to it as well. <fingers crossed>
I do like the FLV Brie Cheese also and it seems to retain it's tangy,cheesy bite.
Is this a true 1% SFT; or a SFT of your 10%(?) flavor base? Your prior posts have been a bit unclear...
A 1% "base" added to a recipe, would (I think?) leave a pretty weak presence. (???)
Sorry; not trying to be argumentative. Simply a question, from the slow child sitting in the corner, with the tall pointed cap.
What I sampled was out of a 30ml bottle mixed with 1% HS Italian Cream solo along with my nic base..Is this a true 1% SFT; or a SFT of your 10%(?) flavor base? Your prior posts have been a bit unclear...
A 1% "base" added to a recipe, would (I think?) leave a pretty weak presence. (???)
Sorry; not trying to be argumentative. Simply a question, from the slow child sitting in the corner, with the tall pointed cap.
Gotcha!
So... you took a 1% dilution, and added it to a mix... at what percentage?
Even if you used it at a 50/50 mix (half 1% Italian cream; half other stuff), the best you could hope for, is a 0.50% inclusion of the Italian Cream.
Nope,it was a true 1% mix (SFT)Gotcha!
So... you took a 1% dilution, and added it to a mix... at what percentage?
Even if you used it at a 50/50 mix (half 1% Italian cream; half other stuff), the best you could hope for, is a 0.50% inclusion of the Italian Cream.
OK,I'm getting myself confused here. I mixed 30ml of the cream at 1% as an sft and let it steep for 9 weeks. This is what I tried as a single flavor. I have a few totally other mixes that I've added 1% of the cream to (out of the flavor bottle).These mixes steeped 9 weeks and I'm not getting much cheesy tang from the cream in the mix. The same with mixes with 1.5%
I think(?) I am understanding you:
"The plain 1% HS Italian Cream; has more tang than 1% HS Italian Cream added to a more complex mix." Is that correct? ( both aged for approximately the same amount of time)
Last edited:
@FranC,
I would think/expect a comparable dilution to taste differently, when one is a stand-alone, and the other has additional flavor influences.
We routinely add additional concentrates to affect the primary flavors (amplify, soften, redirect). I am not surprised an SFT does not compare to a multi-concentrate mix. Perhaps, increasing the Italian Cream is in order (to maintain its own influence)?
I would think/expect a comparable dilution to taste differently, when one is a stand-alone, and the other has additional flavor influences.
We routinely add additional concentrates to affect the primary flavors (amplify, soften, redirect). I am not surprised an SFT does not compare to a multi-concentrate mix. Perhaps, increasing the Italian Cream is in order (to maintain its own influence)?
Fran try using the 10% as your base, just add the other flavore.
And remember your math!
If I am using a 10% "base;" even if I add nothing else, I only have 10 %. If I add 10% of a 10% base to a mix... I am left with only 1% of the original concentration. 
I’m not sure if I totally understand but if you are using 1% mix of the IC then wouldn’t any mix you put it in result in less than 1% IC in the final mix?
I had some vt clear lemonade mixed and added several drops to my tank of pur lemonade and it really helped to boost the lemon flavor. The problem is I don’t remember what percentage I mixed the clear at. I’m thinking about just trying one percent clear in my next pur lemonade.
I had some vt clear lemonade mixed and added several drops to my tank of pur lemonade and it really helped to boost the lemon flavor. The problem is I don’t remember what percentage I mixed the clear at. I’m thinking about just trying one percent clear in my next pur lemonade.
OK, Ive read this a dozen times so let me see if I have it right.
1-you mixed a 1% for testing and it was nice.
2-you made a recipe and added 1% from the flavor bottle and NOT the 1% tester you had?
If thats the case you may just need to take it up a bit as Joel said.
1-you mixed a 1% for testing and it was nice.
2-you made a recipe and added 1% from the flavor bottle and NOT the 1% tester you had?
If thats the case you may just need to take it up a bit as Joel said.
I went back and read through again. I think I missed the part where Fran said she added 1% out of the flavor bottle. I understand now that you aren’t getting the desired result at 1% flavor. Maybe whatever you mixed it with is overpowering it?
Similar threads
