What is it that adds the velvety taste/smell to the high end fluids like suicide bunny? I've made a clone of madrina with 10 different ingredients, cream, vanilla, ethyl m, various melons etc and it had the basic aroma but lacks that rich smooth touch of 'quality' that the original has. Anyone know what it is or how to achieve it?
Cream flavors. They are using diaciytle based things though. Try French vanilla creme and sweet cream from TFA
How much would you use? 50/50 fruit/cream for a madrina type taste?
I go much heavier on cream than I do fruits. Pm me, and I'll share my recipes from my retail line. I don't have national distribution but some rivals watch this reddit
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make sure your nic/pg/vg are top notch.
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evaluate your flavorings individually, there are some that 'thin' and 'sharpen' the vape feel.
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use FA Vienna Cream, FA Cream Fresh, TFA Bavarian Cream, TFA French Vanilla Deluxe, and CAP Vanilla Custard to find a balanced smooth creaminess as a background note. Milkstone-type bases can work too
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play around with enhancers like EM, MTS Vape Wizard, and triacetin (TFA Smooth) to get that final layer in the vapor feel
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remember some recipes just won't produce this feeling/effect. be willing to reformulate.
In my experience a small amount of tfa coconut makes the mouth feel of creamy liquids fuller. Like in the snake blood clone recipe.
Small amounts of dragon fruit helps to make flavours come together, I read it somewhere cannot find the source.
Edit;update:
I still cannot find the link but here TPA states, that dragon fruit contians undecalactone, which gives a fatty taste.
The octalactone in coconut gives a creamy note.
And as you can see here TPA strawberry contains undecalactone, too. I read somewhere else it is tons of undecalactone as the flavorings don't separate and this helps with it.
You can browse the rest of the spec sheet list and browse components for fatty and creamy. But pay attention not to put too much of the same kind/ experiment. As they dotn state how much they put in their flavouring.
Furthermore the flavourings with less components are better for mixes with more ingredients. For that reason.
Most comopo ends will get "flowery", chemical or plain disgusting if overloaded.
MTS Vape Wizard
Sparingly! 3 drops per 30mL can be cheesy to me when combined with other bad-for-you flavors. FA Butter (20 drops per 30mL) is my favorite diacetyl source, personally. FW Butterscotch (20 drops per 30mL) is another one. Vape Wizard and FA Custard (20 drops per 30mL) will give you that nice brown color as well. These are all flavors that I do drop-wise from ECX bottles because they're so strong (and, again, probably not as safe as other flavorings).
Actually FA custard and Vape Wizard are both diketone free, FA butter on the other hand not so much. If you go on the FlavourArt website there is a kitchen magic line and a vape magic line, everything from their vape magic line is diketone free. For some reason ECX sells them all mixed together but ELM only has the vape magic line. For an apparently amazing cake flavour from their kitchen magic line try out FA Pandoro
That's interesting. Is it butyric acid in that Vape Wizard that gives it that cheesiness? I find it a little surprising, since it's been out for longer than we've been worried about diketones, hasn't it? And oh trust me, I'm already tuned into that Pandoro. :) Pandoro + Neroli = awesome lemon cake!
mmmm. popcorn lung.
Mmm startling lack of research and assumptions based on almost no empirical data.
And more of your douchebaggery commenting. Reddit really needs a block user capability. It was a joke on the diacetyl comment.
>Thus, NIOSH's initial studies in a total of 6 microwave popcorn plants were not able to definitely determine if diacetyl exposure contributed to lung disease or was a marker for other hazardous substances that contributed to disease.
http://www.ncbi.nlm.nih.gov/pubmed/24635357
>. We found that diacetyl and 2,3-pentanedione exposures from cigarette smoking far exceed occupational exposures for most food/flavoring workers who smoke. This suggests that previous claims of a significant exposure-response relationship between diacetyl inhalation and respiratory disease in food/flavoring workers were confounded, because none of the investigations considered or quantified the non-occupational diacetyl exposure from cigarette smoke, yet all of the cohorts evaluated had considerable smoking histories. Further, because smoking has not been shown to be a risk factor for bronchiolitis obliterans, our findings are inconsistent with claims that diacetyl and/or 2,3-pentanedione exposure are risk factors for this disease.