What are Capella's STRONGEST Flavors??!
- Thread starter Ralikar
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Per Str8V8ping:
Cinnamons
sugar cookie
cake batter
french toast
gingerbread (this is my all time favorite flavor and the most flavorful flavor out of any company) Its a perfect cookie ,not really gingerbread)
peanut butter
strawberry and cream
This is an answer to my own question -- only 1 of you came through
...
I figure people may like to know...
Cinnamons
sugar cookie
cake batter
french toast
gingerbread (this is my all time favorite flavor and the most flavorful flavor out of any company) Its a perfect cookie ,not really gingerbread)
peanut butter
strawberry and cream
This is an answer to my own question -- only 1 of you came through
...I figure people may like to know...
Some possibilities of Capellas based on what you've posted. BTW, I notice you mix Cinnamon Danish Swirl at 20%...I use it at 15% so I'm trying to list what works for me at 15% or below. Hopefully the percentages I list will help you determine what is strong enough for you.
Apple Pie - this has triacetin though, so not sure what it will do w/plastic tank, but I mix this same % as Cinnamon Danish Swirl so maybe it will work for you
Banana - 13% with a little sweetener & I add a little TFA Banana Creme
Boston Cream Pie - I add about 1% sweetener to 10% flavor
Chocolate Coconut Almond - 10%
Chocolate Raspberry - 15% - this is very dark color & a fairly early clogger, but is very good
Coconut - 13% with 2% TFA Bavarian Cream
Double Chocolate - 10% - but I usually add something else to it
Gingerbread - 10%
Klua & Cream - 15% - but another w/dark color
Peanut Butter - 10%
Pina Colada - 15%
Strawberries & Cream - 10%, any stronger & I lose the cream
Sweet Strawberry - 12%
Vanilla Cupcake - 15%
Now I haven't tried all the Capella flavors so there may well be others. Some other things for you to consider...maybe you need to look at flavors outside of Capella, like the super conc. flavors from EcigExpress or VZ, or flavors from The Flavor Apprentice. Maybe you can look at flavors that just have a generally "strong taste" profile like menthol, mints, anise/licorice/absinthe, cinnamon.
Finally, in regards to raspberry: I haven't used Capella raspberry, but I really like the TFA Raspberry at 10% so maybe something you want to try.
Hope this helps.
Apple Pie - this has triacetin though, so not sure what it will do w/plastic tank, but I mix this same % as Cinnamon Danish Swirl so maybe it will work for you
Banana - 13% with a little sweetener & I add a little TFA Banana Creme
Boston Cream Pie - I add about 1% sweetener to 10% flavor
Chocolate Coconut Almond - 10%
Chocolate Raspberry - 15% - this is very dark color & a fairly early clogger, but is very good
Coconut - 13% with 2% TFA Bavarian Cream
Double Chocolate - 10% - but I usually add something else to it
Gingerbread - 10%
Klua & Cream - 15% - but another w/dark color
Peanut Butter - 10%
Pina Colada - 15%
Strawberries & Cream - 10%, any stronger & I lose the cream
Sweet Strawberry - 12%
Vanilla Cupcake - 15%
Now I haven't tried all the Capella flavors so there may well be others. Some other things for you to consider...maybe you need to look at flavors outside of Capella, like the super conc. flavors from EcigExpress or VZ, or flavors from The Flavor Apprentice. Maybe you can look at flavors that just have a generally "strong taste" profile like menthol, mints, anise/licorice/absinthe, cinnamon.
Finally, in regards to raspberry: I haven't used Capella raspberry, but I really like the TFA Raspberry at 10% so maybe something you want to try.
Hope this helps.
I had some Toasted Almond that I didn't end up using (I opened it up, smelled it, nope) and it seemed really strong. I just don't like toasted almond, apparently.
I use the caramel mixed with various other flavors at 2-5%. It comes across well. Also works at 5% on its own.
Vanilla Custard at 4-5% in a mix is plenty string as well.
Vanilla Custard at 4-5% in a mix is plenty string as well.
Has anybody used their water flavors, i read somewhere that they were as strong as there regular flavors. the only difference is they also add sweetener. thanks for any replies.
I'm just getting into DIY but have found flavorings working with juices act the same way, in one respect, as they do in baking.... too much of it will actually decrease flavor and the stronger the flavoring itself, the more that applies. I guess its a true case of "less is more." I have read a bit of science on it but boiling it down it looks like it "numbs" the taste receptors.
I have the Orange Mango w/ stevia (or w/e its called lol), that I bought from highdesertvapes. I mixed at 10% and the flavor was a bit weak, but very good. In my opinion this flavor is not as strong as say the Sweet Strawberry or Sweet Watermelon because I can mix those at 10% just fine. (50/50 vg/pg btw)
HTH
cap's fudge brownie, tried it at 10% then had to lower it to about 7.5%. the whole house smelled like brownies,it smelled
better than my wife's real ones.
better than my wife's real ones.
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