TPA/TFA Recipes only!

[paddymx]

New easy recipe, (my ADV ATM), not mine tho, didn't see it on the list.
Burned through 15ml this weekend (vape-a-holic).

Buttery Nipple 70/30vg 6mg nic

16% Butterscotch
8% Irish Cream

Recipe didn't specify TFA, but that's what I used to start.
Just a 2/1 ratio
This was a little strong, dripping, but good anyhow.
Gonna try 14/7 next batch

Clear flavorings when mixed, (no artificial coloring), turns yellow with steeping.(nice)

Thanks to all the people contributing recipes, and PaddyMX for all the work on the lists.

When you get it worked out with the final %'s please re post and I will add it to the report. TNX

 

[Calcobra98]

Finally went through all the pages on here.... Smh, good discussion...
Anybody else read this discussion:
http://www.e-cigarette-forum.com/fo...0-flavor-apprentice-flavoring-thread-111.html

I find it more confussing than this one....
Anyone have a link for another thread on TFA recipes....

 

[Heabob]

Buttery Nipple (Final)

14% Butterscotch
6% Irish Cream
1% Sweet Cream (optional)

I've found the flavor strength depends a lot on the delivery system used.
This is mild, in a tank clearo, Vivi Nova, Kanger, RSST, etc.
But stronger in my IGO-L RDA.
so: YMMV

Note: Butterscotch & Irish Cream also contain Ethyl Alcohol

 

[Spazmelda]

Strawberry Krufki

5% Strawberry (ripe)
1.6% Waffle
1.25% Whipped Cream
1.2% Apple (just normal apple)
0.25% Dulce de Leche

Sweeten to taste if desired

 

[paddymx]

Strawberry Krufki

5% Strawberry (ripe)
1.6% Waffle
1.25% Whipped Cream
1.2% Apple (just normal apple)
0.25% Dulce de Leche

Sweeten to taste if desired

Waffle Flavor Concentrate (TFA) WL ????

OR
waffle (Belgian) Flavor TFA

Please verify I chose the correct "Waffle" . TNX

 

[Spazmelda]

Waffle Flavor Concentrate (TFA) WL ????

OR
waffle (Belgian) Flavor TFA

Please verify I chose the correct "Waffle" . TNX

Perfumers Apprentice - Waffle Flavor **

 

[paddymx]

Perfumers Apprentice - Waffle Flavor **

Added as a note in the recipe : "*** contains trace amounts of Custard Notes" as per web site.

 

[Spazmelda]

Added as a note in the recipe : "*** contains trace amounts of Custard Notes" as per web site.

Dulce de leche does as well.
Bavarian cream has trace amounts of acetoin, as does sweet cream and Irish cream (according to TFA). Does anyone here know what levels TFA considers trace amounts to be? I've been meaning to write and ask, but I haven't yet. At any rate, people should definitely check out their flavors on the TFA website. At this point I've decided for myself that using small amounts of flavors that contain 'trace amounts' is acceptable (but this may change with future research). Everyone needs to be aware though, and decide what they are comfortable with.

ETA: I just sent an email asking for quantification of trace amounts. Linda wrote me back and said trace means "usually less than 1%".

 

[Spazmelda]

Okay, so I just went through all (most) of the flavors at TFA and compiled a list of those that are listed as containing low, small, or trace amounts of custard notes. I may have missed some, but here's what I found.

Bavarian cream- small trace acetoin
Bittersweet chocolate- trace custard notes
Butterscotch- low levels custard notes
Caramel (original)- trace amounts <1% custard notes
Caramel candy- trace custard notes
Dulce de leche- trace custard notes
English toffee- small amount acetoin
Pie crust- trace custard notes
Red velvet cake- low level acetoin and acetyl propionyl
Sweet cream- trace acetoin
Vanilla bean ice cream- acetyl propionyl
Vanilla cupcake- small amount custard notes
Waffle (Belgian)- less than 0.1 custard notes
Waffle- trace custard notes
White chocolate- small amount custard ingredients
Coffee (kona)- trace custard notes
Coffee- trace custard notes
Mocha- small amount acetoin
Tiramisu- trace custard notes
Apple pie- trace custard notes
Banana cream- trace custard notes
Huckleberry- trace custard notes
Hazelnut- trace custard notes
Peanut butter- trace custard notes
Pecan- trace custard notes
Butterscotch- low custard notes
Cinnamon sugar cookie- trace custard notes
Gingerbread- trace acetoin and acetyl propionyl
Graham cracker (clear)- trace custard notes
Graham cracker- trace custard notes
Maple syrup- trace custard notes
Molasses- trace custard notes
Toasted marshmallow- trace (less than 0.1%) custard notes
Irish cream- very small acetoin
Jamaican run- trace acetoin

Just for everyone's information. Lots of stuff has trace amounts!

 

[lvm111]

Just mixed this up:

10 ml 50/50 PG VG
9% NIC
Hazelnut Flavor Concentrate 10%
Vanilla Swirl 4%
Cubano 1% (will probably only use .5% next time)
Horchata .5%
Acetyl Pyrazine 5% PG (Diluted 1 drop in 5 ml PG) 1 Drop/10ml

After hot water bath, shake, hot water bath till it cooled. Not being aged, it's pleasant right now, can taste a hint of everything a bit. The hazelnut is a little drowned out by the Cubano. Will update after aging a bit. Any initial thoughts anyone?

edit: After sitting over night the Cubano mellowed out quite a bit and the hazelnut started coming out, went from pleasant to quite tasty.

Does this have a name? Thanks.

best regards, larry mac

 

[Spazzer]

Dulce de leche does as well.
Bavarian cream has trace amounts of acetoin, as does sweet cream and Irish cream (according to TFA). Does anyone here know what levels TFA considers trace amounts to be? I've been meaning to write and ask, but I haven't yet. At any rate, people should definitely check out their flavors on the TFA website. At this point I've decided for myself that using small amounts of flavors that contain 'trace amounts' is acceptable (but this may change with future research). Everyone needs to be aware though, and decide what they are comfortable with.

ETA: I just sent an email asking for quantification of trace amounts. Linda wrote me back and said trace means "usually less than 1%".

TFA has a page that lists the ingredients (and MDS) in their flavors.
Click on the "List" link under components. It says it's "Preliminary Data", but it will give you an idea of the custard notes in each of their flavors.

 

[we2rcool]

Dulce de leche does as well.
Bavarian cream has trace amounts of acetoin, as does sweet cream and Irish cream (according to TFA). Does anyone here know what levels TFA considers trace amounts to be? I've been meaning to write and ask, but I haven't yet. At any rate, people should definitely check out their flavors on the TFA website. At this point I've decided for myself that using small amounts of flavors that contain 'trace amounts' is acceptable (but this may change with future research). Everyone needs to be aware though, and decide what they are comfortable with.

ETA: I just sent an email asking for quantification of trace amounts. Linda wrote me back and said trace means "usually less than 1%".

'Just saw the post above (and had been meaning to email TFA and find that out ourselves) - thanks Spazmelda!

We've been doing some calculations on these trace amounts (which y'all can find here to check the math, or learn how to do it yourself from our example, posts #12 & #13 http://www.e-cigarette-forum.com/forum/diy-e-liquid/538416-popcorn-flavor.html), and this is what we've discovered:

'Thing is, "trace amounts" carry strong potential risk according to CDC/NIOSH data. We calculated out the percentages and ppb (parts per billion) and compared it to the CDC/NIOSH recommendations/data here: CDC - NIOSH Update - Diacetyl and 2,3-pentanedione: NIOSH Seeks Comment On Draft Criteria Document which basically states: 5-8 ppb for 8-hour-daily exposure, and 25ppb for short-term/15 minute exposure.

Trace amount of .05%, in a flavor used at 5% in a mix = 250 ppb
Trace amount of .6%, in a flavor used at 2% in a mix = 1200 ppb


So "less than 1%" (even less than .1%) ends up yielding much more than what most of us would assume.

Of course, everyone's choice is there own - we just think it's important for it to be an informed choice! And we're very VERY glad that TFA has the integrity to give us the information we need to make an informed choice!

 

[aly77]

Okay, so I just went through all (most) of the flavors at TFA and compiled a list of those that are listed as containing low, small, or trace amounts of custard notes. I may have missed some, but here's what I found.

Bavarian cream- small trace acetoin
Bittersweet chocolate- trace custard notes
Butterscotch- low levels custard notes
Caramel (original)- trace amounts <1% custard notes
Caramel candy- trace custard notes
Dulce de leche- trace custard notes
English toffee- small amount acetoin
Pie crust- trace custard notes
Red velvet cake- low level acetoin and acetyl propionyl
Sweet cream- trace acetoin
Vanilla bean ice cream- acetyl propionyl
Vanilla cupcake- small amount custard notes
Waffle (Belgian)- less than 0.1 custard notes
Waffle- trace custard notes
White chocolate- small amount custard ingredients
Coffee (kona)- trace custard notes
Coffee- trace custard notes
Mocha- small amount acetoin
Tiramisu- trace custard notes
Apple pie- trace custard notes
Banana cream- trace custard notes
Huckleberry- trace custard notes
Hazelnut- trace custard notes
Peanut butter- trace custard notes
Pecan- trace custard notes
Butterscotch- low custard notes
Cinnamon sugar cookie- trace custard notes
Gingerbread- trace acetoin and acetyl propionyl
Graham cracker (clear)- trace custard notes
Graham cracker- trace custard notes
Maple syrup- trace custard notes
Molasses- trace custard notes
Toasted marshmallow- trace (less than 0.1%) custard notes
Irish cream- very small acetoin
Jamaican run- trace acetoin

Just for everyone's information. Lots of stuff has trace amounts!

Almond Amaretto-trace acetoin <1%
Dairy/Milk - low level acetoin and acetyl propionyl

 

[Calcobra98]

Ran out of pomegranate and black currant, about to buy $100's worth of flavorings....

 

[The Vaping Trucker]

Just tried my hand at DIY for the first time

Think I did pretty good made a total of 10 different recipes mostly from the recipe list made on this thread

6 of them exactly as shown and all came out great but haven't tasted 2 of them since they are creams waiting for them to steep a week or two before trying.

3 of them I made some adjustments by changing from one flavor to another to better suit our taste.

The Andes Candies recipe is a big hit lol changed it slightly the OP recipe called for a couple drops of sweetner I used 1% marshmellow instead and it came out amazing

The one recipe I tried from scratch came out really good as well

Peach 5%
Pear 5%
Cotton Candy 5%
in a 10ml 18mg nic at 15%PG 85%VG

Thanks everyone for all the pointers and tips so far...

 

[bencooper74]

My first DIY juice....dang good IMO.

10% peach
10% orange cream

12mg 50/50

The two flavors compliment each other perfectly.


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[Calcobra98]

Star berry blast....
Pomegranate tfa 7%
Strawberry tfa 8%
5mg nicotine 50/50 vg/pg
Its good....
You guys can modify it to your liking by adding other flavors....


TNT by Timebomb clone
8%. strawberrry
7%. Juicy peach
6%. Apple
All tfa... My new ADV

Sent from my iPad using Tapatalk

 

[Calcobra98]

I just received my 24 TFA flavors.... Yippie.... Time to do some mixing....


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[yooperdad]

Paddy, I'm using this calculator - https://drive.google.com/folderview?id=0ByHCyknRKMBCWTBwN0ZHVGM4Y00&usp=sharing - It doesn't require Excel or Open Office to run and allows entry by weight as well. It will also allow as many ingredients in a recipe that you might want to add. You do need to enter your own ingredients, which can be a pain with a lot of them, but it'll also calculate the cost per batch if you also enter the cost of your ingredients.

Thank you. This is an awesome calculator.

 

[thebuffster]

My apologies if this has already been answered somewhere, I looked, I swear!

Anyways, I wanted to try a recipe that had "Butter Flavor" and have butter flavoring from like, the grocery store in the baking aisle. Are they the same and/or can they be used interchangeably?