Hi folks, I hope you're well and mixing some awesome recipes. Been insanely busy with work and gardening on a very large scale, I'm behind a million pages, and haven't been able to mix for a while until today. Here's my 3rd iteration of LMP I just mixed. It was very good, but still didn't have the lemon I was looking for. I decreased LMT from 6 to 5, and increased LS from 6 to 7. Looking at a LMP recipe, they used only 0.8% of lemon Sicily. So having 6%+ of LS makes me think.. am I immune to lemon flavoring? I had started off with 3% originally.
5% Lemon meringue tart VT
7% Lemon Sicily FA
2% yes we cheesecake INW
1% Vbic CAP
If I feel like it, I'm going to mess around with these samples of Shisha peach VT and Crepe WF I got from BCF. I feel like these two should mesh well.
5% Lemon meringue tart VT
7% Lemon Sicily FA
2% yes we cheesecake INW
1% Vbic CAP
If I feel like it, I'm going to mess around with these samples of Shisha peach VT and Crepe WF I got from BCF. I feel like these two should mesh well.