it's about 4-6 weeks old now, and I first tried it 2 weeks after I got it. I'm hoping I can salvage it into something, even if only by adding menthol. I'd hate to have to toss 120ml down the drain
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it's about 4-6 weeks old now, and I first tried it 2 weeks after I got it. I'm hoping I can salvage it into something, even if only by adding menthol. I'd hate to have to toss 120ml down the drain
I don't know about that danny... I have plenty of samples to sample at the club's monthly meets of various vendor juice and I'm pretty well convinced that many juice vendors don't understand mixing. There are exceptions and it's always cool to find them but the rest...
Does this apply to 100% VG mixes as well? Because I am finding that going a bit higher than 12% flavoring (closer to 15-16%) helps the taste come through more. Although I am still trying different things out and have not had a chance for any of my juce to steep longer than a week or so.
Good point. Not evenyones a pro at this not even the so called professional venders. It wouldn't hurt to experiment on a small sample then.
VG is a thicker liquid and thus flavoring moves slower through it. So it's not the amount of flavor added it's the amount of time you give the mix to mature.
Really? I thought that based on the chemical structure of VG that it didn't convey taste as well as PG does, or is the only real difference viscosity?
If that's the case how long does VG take to mix/steep compared to PG? It obviously depends on the flavors and recipe used but if you were to guess a basic proportion, what 20% longer? 30%? 50%?
Well everyone, I made a bunch of 4ml bottles of single flavors 70pg/30vg. Started at 5%, shook and let sit for 2 hours and shook some more. Tried them all on a dripper I made and took some notes. Raised them all to 10% and did the same thing. Tomorrow I'm upping them all to 15% even though some do not need it. Just want to find the max.
Here's what I found.
The taste on all of them are light except for: kiwi, blackberry,cherries,grape candy,plum. They have a perfume taste like a scented candle at any percent.
I was expecting the flavors to taste like I was drinking the juice, strong, but at least I can sense the taste.
I'm going to start combining the flavors but let's say peach taste great at 15% and strawberry taste great at 15% but both are really weak at 7.5% by them selves. If I combine the two bottles it will weaken both flavors to 7.5. (8ml 15% + 8ml 15% = 16ml 15% total flavor) So why when multiple flavors are combined the rule is to not go above 20% total flavoring? Wouldn't 30% total flavoring taste stronger since it wouldn't weaken the individual flavors?
I know this isn't the case for all flavor combinations since some are just stronger than others.
Here's what I found.
The taste on all of them are light except for: kiwi, blackberry,cherries,grape candy,plum. They have a perfume taste like a scented candle at any percent.
I was expecting the flavors to taste like I was drinking the juice, strong, but at least I can sense the taste.
I'm going to start combining the flavors but let's say peach taste great at 15% and strawberry taste great at 15% but both are really weak at 7.5% by them selves. If I combine the two bottles it will weaken both flavors to 7.5. (8ml 15% + 8ml 15% = 16ml 15% total flavor) So why when multiple flavors are combined the rule is to not go above 20% total flavoring? Wouldn't 30% total flavoring taste stronger since it wouldn't weaken the individual flavors?
I know this isn't the case for all flavor combinations since some are just stronger than others.
You will be mixing full flavored peach and full flavored strawberry together. The peach is still a 15% solution as is the strawberry. You simply doubled the volume of your finished juice with a 15% flavor profile with 2 flavors. The peach flavor will still have the same strength but it will share the buds on your tongue with the strawberry.
there were some good comments in here. I've been trying to mix equal percentages of flavors too often rather than have one just compliment the other.
I will say though I am rather disappointed by the smell and flavor of TFA Maraschino, Black Cherry and French Vanilla.. they need some more oomf. I should be able to smell the concentrate with ease, not have to take several wiffs to get the idea. They neither smell or taste worth a darn.
I will say though I am rather disappointed by the smell and flavor of TFA Maraschino, Black Cherry and French Vanilla.. they need some more oomf. I should be able to smell the concentrate with ease, not have to take several wiffs to get the idea. They neither smell or taste worth a darn.
Let me first say I don't know a darn thing about the flavors you are using specifically.
Some flavors need time to develop, Double Chocolate (BV) is one I use that needs time to come through to full strength. The same flavor by itself tastes pretty much like cocoa and not exactly like chocolate at first, with age it mellows but retains the taste quality. Adding a bit of butter and cream flavor transforms the flavor into proper chocolate.
Many times we taste fruit and think "yum, orange" but we don't contemplate exactly what's going on in our mouth. That contemplation is what helps you locate missing aspects of a recipe.
So let's say you grab some fruit, sit down and taste one; then write down a description of the flavor as best you can. Then do the same with your juice version of that fruit. What's different? More or less this or that at XX% flavoring level.
Don't be afraid to go super low on percentages either, some flavors are clearly correct at less than 1% and come off as a chemical or perfume at 3%.
So a single flavor strawberry juice might need more than just strawberry flavor, sweet, bitter, dry, wet, thick, tart, dull, harsh, hot, cool, and so on. Most fruits are 80% or more water then lots of fructose a bit of acidity then an almost microscopic bit of the things that individualize flavor.
Try marshmallow, sweet cream, or maybe cotton candy, with the individual flavors of fruit to see if you can bring out a more true berry flavor. Then fine tune for missing notes once you find you are as close to the proper sweetness as you can get. I wouldn't be surprised if just strawberry needed 3 or more flavor components by itself.
Get single flavor aspects nailed then move on to the next aspect, blueberry for example. When you have the individual components nailed experiment with combining two components. Flavors A and B, B and C, then A and C to see how each flavor interacts.
Your total flavoring percentage will be whatever it is, don't worry about it, just make sure when you test the flavors you are letting them settle (steep) to their final flavor. Otherwise you'll be chasing something that's always running away. Flavor changes a ton over time.
I don't know if any of that helps, I hope so.
Maurice
Some flavors need time to develop, Double Chocolate (BV) is one I use that needs time to come through to full strength. The same flavor by itself tastes pretty much like cocoa and not exactly like chocolate at first, with age it mellows but retains the taste quality. Adding a bit of butter and cream flavor transforms the flavor into proper chocolate.
Many times we taste fruit and think "yum, orange" but we don't contemplate exactly what's going on in our mouth. That contemplation is what helps you locate missing aspects of a recipe.
So let's say you grab some fruit, sit down and taste one; then write down a description of the flavor as best you can. Then do the same with your juice version of that fruit. What's different? More or less this or that at XX% flavoring level.
Don't be afraid to go super low on percentages either, some flavors are clearly correct at less than 1% and come off as a chemical or perfume at 3%.
So a single flavor strawberry juice might need more than just strawberry flavor, sweet, bitter, dry, wet, thick, tart, dull, harsh, hot, cool, and so on. Most fruits are 80% or more water then lots of fructose a bit of acidity then an almost microscopic bit of the things that individualize flavor.
Try marshmallow, sweet cream, or maybe cotton candy, with the individual flavors of fruit to see if you can bring out a more true berry flavor. Then fine tune for missing notes once you find you are as close to the proper sweetness as you can get. I wouldn't be surprised if just strawberry needed 3 or more flavor components by itself.
Get single flavor aspects nailed then move on to the next aspect, blueberry for example. When you have the individual components nailed experiment with combining two components. Flavors A and B, B and C, then A and C to see how each flavor interacts.
Your total flavoring percentage will be whatever it is, don't worry about it, just make sure when you test the flavors you are letting them settle (steep) to their final flavor. Otherwise you'll be chasing something that's always running away. Flavor changes a ton over time.
I don't know if any of that helps, I hope so.
Maurice
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