Sweeten up Juice
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You want a sweet flavor without the flavor? 
There is a way to sweeten your liquid with sucralose, you can read about it here. They sell it in liquid form as well.
You can order a smaller amount of it from some DIY places like Perfumer's Apprentice.
It would also help to know exactly what brands and flavors of tobacco flavoring you use or have tried.
There is a way to sweeten your liquid with sucralose, you can read about it here. They sell it in liquid form as well.
You can order a smaller amount of it from some DIY places like Perfumer's Apprentice.
It would also help to know exactly what brands and flavors of tobacco flavoring you use or have tried.
Have you tried Nhaler's Drewbacco ? There is a #1 and a #2, and I believe that one of them has been described as being a little sweeter than the other (maybe #2 ?) I've only tried #1, and it was/is one of my favorite tobacco flavors so far.
Edit: Sorry, just realized you're looking for DIY stuff. My bad.
Edit: Sorry, just realized you're looking for DIY stuff. My bad.
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I stumbled upon something by pure accident.
I was awaiting supplies from HV and had bought some Wilton Glycerin to thicken up my juices. Anyway when I sent Jack my recipe for Canadian Menthol, he had asked me why the Wilton's and not the VG he had sent? I explained why and of course asked him if there was any health reasons in the question etc?
So I was going to continue to use Wilton until I run out and then with whatever VG I get my hands on.
Remembering glycerin as a child it seemed to me it was sweet. So I decided to taste my 2 different glycerins. Wilton is definitely sweeter, subtle but sweeter. VG although sweetness can be detected has almost an "oily" taste, in comparison with the Wiltons. I also detect a very and I mean very faint taste of cherries in the Wilton's. Don't let this turn you off as it is barely detectable but nonetheless present.
Let me know what you think and if you try, let me know how you make out.
I was awaiting supplies from HV and had bought some Wilton Glycerin to thicken up my juices. Anyway when I sent Jack my recipe for Canadian Menthol, he had asked me why the Wilton's and not the VG he had sent? I explained why and of course asked him if there was any health reasons in the question etc?
So I was going to continue to use Wilton until I run out and then with whatever VG I get my hands on.
Remembering glycerin as a child it seemed to me it was sweet. So I decided to taste my 2 different glycerins. Wilton is definitely sweeter, subtle but sweeter. VG although sweetness can be detected has almost an "oily" taste, in comparison with the Wiltons. I also detect a very and I mean very faint taste of cherries in the Wilton's. Don't let this turn you off as it is barely detectable but nonetheless present.
Let me know what you think and if you try, let me know how you make out.
Yes you can use Marshamallow or cotton candy, both will add a sweetness to the mix with out really changing the flavor dramatically. It should produce the after taste you are referring to.
Dan
... in addition to my above post (#4)
I have found through researching the various forums etc... that folks prefer to go with % etc... when it comes to flavouring. This might work for some, but not for all recipes. Let me explain!
I am a gourmet cook, often adding just a little of this goes along way. e.g I always add wine to my prime rib gravy. My step-daughter commented on the fact that I was putting alcohol in my gravy etc... and that she could taste it, blah, blah.blah. So the next time (when she didn't actually see me add the wine) said she preferred that gravy etc... I winked at my wife because we both knew their was wine in the gravy, and this time it was a little more predominant than the last time, I don't measure. Nonetheless, unless you are a chef or culinary expert, these subtle flavours which adds body are sometimes very hard to detect, but you do know when they are missing e.g. Scallops St-Jacques without the St-Jacques.
Getting back to mixing, what we taste is the overpowering flavours in our juices, the ones that overshadow more delicate and subtle flavours that are nonetheless present in adding complexity. I'm also a premium cigar smoker.
For example 1 drop of vanilla in a 3ml juice is apparent, diluted in a 30ml recipe, may add a touch of sweetnes barely noticeable, but adds to the complexity of the juice.
The caveat to mixing, is that although we can play with staright VG or PG, the addition of nicotine will throw the recipe off. It's a no win situation. The same holds true with mixing small qty in 3 ml bottles. I have developed several recipes and simply doubling them doesn't always work. You have to fine tune a "good" recipe at that qty, once achieved you now have recipe X for X ml. Recipes should also state do not reduce or double or whatever. I know in certain jam recipes, it is a royal pain because the GREAT recipe I have for raspberry and strawberry jam is made in small batches and I was told not to double. Well as you know I tried and of course it didn't work out.
That is why you see my recipes start as a PG/VG base, and then flavour is added.
Sometimes 1 drop of chocolate in a 30ml mix can do wonders. No wonder RY4 is so illusive
I have found through researching the various forums etc... that folks prefer to go with % etc... when it comes to flavouring. This might work for some, but not for all recipes. Let me explain!
I am a gourmet cook, often adding just a little of this goes along way. e.g I always add wine to my prime rib gravy. My step-daughter commented on the fact that I was putting alcohol in my gravy etc... and that she could taste it, blah, blah.blah. So the next time (when she didn't actually see me add the wine) said she preferred that gravy etc... I winked at my wife because we both knew their was wine in the gravy, and this time it was a little more predominant than the last time, I don't measure. Nonetheless, unless you are a chef or culinary expert, these subtle flavours which adds body are sometimes very hard to detect, but you do know when they are missing e.g. Scallops St-Jacques without the St-Jacques.
Getting back to mixing, what we taste is the overpowering flavours in our juices, the ones that overshadow more delicate and subtle flavours that are nonetheless present in adding complexity. I'm also a premium cigar smoker.
For example 1 drop of vanilla in a 3ml juice is apparent, diluted in a 30ml recipe, may add a touch of sweetnes barely noticeable, but adds to the complexity of the juice.
The caveat to mixing, is that although we can play with staright VG or PG, the addition of nicotine will throw the recipe off. It's a no win situation. The same holds true with mixing small qty in 3 ml bottles. I have developed several recipes and simply doubling them doesn't always work. You have to fine tune a "good" recipe at that qty, once achieved you now have recipe X for X ml. Recipes should also state do not reduce or double or whatever. I know in certain jam recipes, it is a royal pain because the GREAT recipe I have for raspberry and strawberry jam is made in small batches and I was told not to double. Well as you know I tried and of course it didn't work out.
That is why you see my recipes start as a PG/VG base, and then flavour is added.
Sometimes 1 drop of chocolate in a 30ml mix can do wonders. No wonder RY4 is so illusive
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... and that is similar Dan to what I was talking about. Even vanilla will add a certain "je ne sais quoi" to an ordinary tasting juice.
tastyvapor.us also sells their sweetening juice. Might be a while thoe cuz they are delayed. Might want to check the other suggestions if thats all your wanting.
I primarily use tobacco flavor. I add a little vanilla to the tobacco flavors and it gives it a little sweeter taste. I really can't stand real sweet eliquid.
A really good one to try is Tasty Vapor's atomic cinnacide. This is the strongest flavor I have found and gives a good throat hit.
A really good one to try is Tasty Vapor's atomic cinnacide. This is the strongest flavor I have found and gives a good throat hit.
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