Interesting questions today, and what I call the "tricks of the trade", so to speak. For example, here's a couple:
1. Cooler flavors expand and enrichen flatter bases flavorings, though they can still stay "thin"
2. Creams and vanillas thicken and expand bases flavorings
3. Sweeteners and Cotton Candy make just about every base better tasting, imho, flavor to taste
4. If you start to get that weird taste with flavors like grape, often called chemical, floral, spicy, etc., try adding some raspberry or strawberry
5. Two flavors can taste one way when separate, but completely different when mixed. Fruit flavorings are central to the bases of most non-extract tobacco bases, for example.
6. Sometimes, the solution to chemical flavoring is more flavoring with nuanced flavorings, NOT LESS BASE FLAVORING
7. Use my simple guide to find the sweet spot of any flavoring. They all have a sweet spot. You have to know this range before you add the supporting flavorings:
View attachment Flavoring Chart.pdf
8. Good juice is just that right after mixing (within 2 hours of flavor/base blending). If a juice takes weeks to steep, it's not good juice. Good juice can become great with steeping. But bad juice will never become great, no matter how long it steeps, imho. I know this flies in the face of what many think, but this has been my experience. Also, a lot of experienced juice makers ascribe to the same thinking. Just sayin'...
9. Base flavorings often are not great, but they are not meant to be stand alone single flavorings. They need supporting flavors added. Chocolates need vanillas, creams, and sweeteners added, for example, just like real chocolate. Many flavor bases are just that....BASE FLAVORS....AND NOT FINISHED FLAVORS.
10. Many base flavors will need vanillas, creams and sweeteners added before they will taste good, at all. This is normal. If the bases came pre-flavored with all these ingredients, how could we then get them to flavor to preference? Makes sense, right?
All I can think of this moment, but will do a shout out as I remember others. Good luck!
1. Cooler flavors expand and enrichen flatter bases flavorings, though they can still stay "thin"
2. Creams and vanillas thicken and expand bases flavorings
3. Sweeteners and Cotton Candy make just about every base better tasting, imho, flavor to taste
4. If you start to get that weird taste with flavors like grape, often called chemical, floral, spicy, etc., try adding some raspberry or strawberry
5. Two flavors can taste one way when separate, but completely different when mixed. Fruit flavorings are central to the bases of most non-extract tobacco bases, for example.
6. Sometimes, the solution to chemical flavoring is more flavoring with nuanced flavorings, NOT LESS BASE FLAVORING
7. Use my simple guide to find the sweet spot of any flavoring. They all have a sweet spot. You have to know this range before you add the supporting flavorings:
View attachment Flavoring Chart.pdf
8. Good juice is just that right after mixing (within 2 hours of flavor/base blending). If a juice takes weeks to steep, it's not good juice. Good juice can become great with steeping. But bad juice will never become great, no matter how long it steeps, imho. I know this flies in the face of what many think, but this has been my experience. Also, a lot of experienced juice makers ascribe to the same thinking. Just sayin'...
9. Base flavorings often are not great, but they are not meant to be stand alone single flavorings. They need supporting flavors added. Chocolates need vanillas, creams, and sweeteners added, for example, just like real chocolate. Many flavor bases are just that....BASE FLAVORS....AND NOT FINISHED FLAVORS.
10. Many base flavors will need vanillas, creams and sweeteners added before they will taste good, at all. This is normal. If the bases came pre-flavored with all these ingredients, how could we then get them to flavor to preference? Makes sense, right?
All I can think of this moment, but will do a shout out as I remember others. Good luck!
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