Hey Hey,
I am relatively new compared to a lot of you and this is my first attempt at my own recipe. I have mixed many a ml from the stellar recipes here from the epic mixologists in residence here and now I am trying to make my own. I fn loooove pears so that is a logical start for me.
At any rate, my palate is pretty undeveloped since I have been just following the recipe, weighing it out and blammo face melting awesome juice.I am working on this deficiency by tasting the dresser full of flavors I have in stash now haha
I am looking for some pointers as to where to look on this mix. In my head I taste a crispier, bright "green" (not asian or "red") pear taste with some juice on the front/main note which transitions into a creamy note on the back or the exhale. So here is my shitty cobbled together mix from recipes I have mixed before. Thanks /u/botboy141 and /u/enyawreklaw . Apologies in advance for this train wreck.
Ingredient|% :---|---: Almond (FA)|0.5 Bavarian Cream (TPA)|1 Caramel (FA)|1 Custard (FA)|1 Ethol Maltol (TPA)|1 Pear (FA)|2 Pear (TFA)|4 Vienna Cream (FA)|2
Flavor total: 12.5%
Remember to rate it at e-liquid-recipes.com!
This is actually probably v 1.6 but this is where I am .The specific issue I am having right now is the main note of the Pear it is muted and just sinks into the creams. I am not looking for a handout ,but more of a direction to look. I don't know if this will help but here is my thought process on this mix
FA Pear/TFA Pear
I pulled this from Botboy141 from a recipe I dig. It make sense since I am looking for the TFA pear taste to be dominant but the FA pear rounds it out and make a "fuller" over all pear taste. I have INW pear in the mail ATM just in case.
FA Caramel FA Almond
Mentally...I am looking at these as the bridge between the creams and the fruit. FA Almond works with fruits and creams and I was hoping the caramel would not only deepen the creams but fatten up the bottom end of the pear's sweetness. Both ideally would bridge the pear and the cream.
EM
This is my stab at amping up the fruits and pulling them out of the quicksand of custard.
FA Custard/Bavarian Cream/ Vienna Cream
This is what the pear is supposed to be sitting on not getting suffocated by. I started wanting to do a sweet/light VBIC with Swirl and that drowned out the fruit even more. so I switched to a base I learned from Botboy..The custard and vienna cream and that is working better. .The Bavarian cream might be overkill.
Whats next? I am going to run through my limes and try to amplify the Pear again now that I have switched off of the VBIC base. It didn't seem to help with the VBIC. Probably going to drop out the Bavarian Cream to try to lighten up the cream note. Barring all that I am going to break this down into the cream side and the pear side and just hammer out the Pear until I get that right since that what this is about then rebuild again until i nail it.
Any help would be greatly appreciated and if I did anything wrong lemmino and I will correct asap.
Thanks
Chris
Pear can be a tricky flavor. FA flavors are typically strong. TFA would be mid to low range and Lorannes would be considered low. A flavor like pear, I would consider acidic/harsh. If you go overboard it will be way to harsh and not pleasant. If this happens, you can step it back, or add about 4 drops of EM(ethyl maltol) per 30mls and go from there. It seems like you did use 1%(6drops per 30ml) of EM which might be too much as well. It's hard to judge it without tasting it. I would personally step up the pear flavor. If you like FA pear better, increase it to 4%. If you like TFA better, increase it to 6 or 7%. You can leave the Bav Cream and Vienna cream where they are. I'll give you two recipes you can try, one with both and one with each pear.
Both Pear Flavors:
FA PEAR: 4%
TFA PEAR: 3%
BAV CREAM: 2%
Veinna Cream: 1%
FA Custard: 2%
EM: As needed (Don't add until you try it/Start out with 4 drops/30ml)
Single Pear: FA PEAR: 6% BAV CREAM: 2% Vienna Cream 1% FA Custard: 3% EM: As needed, same as last recipe
Try this out and let me know how it goes. I don't have much experience with FA Pear so I'm shooting out in the dark. I left the almond and caramel out as well.
FA Pear at 6% is a bit high, I'd suggest starting closer to 2-3%, it will still make it self known.
Yea, I was thinking that at first. However, at 2% FA and 4% TFA he stated that the Pear was muted. I figured if that's the case he could jack it up from there and adjust in a small batch. I usually find Pear to be quite harsh/acidic like coconut. I've never mixed Pear at more than 3% personally. It's rarely a "main" ingredient, usually just a side note. Same with Coconut, highest I go is 1%, just to add some balance to soft/base notes.
This looks pretty similar to a mix I posted earlier this week. Check my post history if you're interested.
Ha! yes, nice work man. I have never had Catalan cream so I can't taste it in my head..I will go grab some flavor notes , but yes to the rest of it. Looks lights out and that was where I wanted to go next with pears.Brilliant with the horchata..I wasn't sure how I was going to do that cinnamon note yet ( was thinking FLV Rich Cinnamon - I was also on the fence between Fuji and just FA Apple.
Once this next BCV comes in w/ Catalan I will whipperup. Thank you!
I have this thread bookmarked because at some point I want to make a pear flavor that is even half as good as Teddy Pear.
https://www.reddit.com/r/DIY_eJuice/comments/2bimbr/matts_tfa_recommendations/
Matt (from VTNW) suggests pairing Pear with Apple to round out the body of the fruit flavoring, at slightly higher percentages than what you are using.
I'm not entirely sure if this is helpful to you, but as I just ordered VBIC to go in my own first attempt at a savory pear liquid, I'm interested to know what ratio you used and why you moved away from it.
The flavors I'm going to start with (final percentages TBD) are:
TFA Pear (main component, likely in the 5-6% range)
TFA Apple (backup note, in the 3-4% range)
TFA Hazelnut (present for mouthfeel/smoothness, in the 1-3% range)
TFA Pistachio (present for mouthfeel/smoothness, in the 1-3% range)
TFA VBIC (Creamy base, in the 1-3% range)
Yeah for sure I am not so much a "nut" fan , but I think I get what you are going for here. I will definitely run through that thread. Thanks!
As far as apple IRL i use pear in my apple pies and in my mix one of the versions I used FA Fuji @ 2% ( I think) to fill out the fruit side. It was more savory then I wanted. and not "green" and crisp. I would say FA Apple ( not Fuji) might be a better fit. I don't have the TFA ver.
I was kicking around doing a savory "red" pear one once i nail this that looks like your mix outline, but with caramel and then doing some sort of a hint of cinnamon glaze..maybe just an apple pie to hit both notes, .maybe toasted almonds. Let me know how yours works out.
The VBIC... I made by using 3% Vanilla Swirl/ 2% Vienna Cream instead of VBIC(TPA). personal prefernce kind of the same end point though. I felt like the vanilla notes weren't clear and just confused the issue so I pulled it out.
I recently made a banana ice cream cake recipe. FA Banana 3% FA Marshmallow 0.5% FA Vanilla Classic 1% FW Yellow Cake 2% FA Vienna Cream 1% You could swap out the FA Banana for FA Pear and for a more stronger pear flavor swap FW yellow cake for TFA Pear. I would try this. FA Pear 2.5% - 3% FA Marshmallow 0.5% FA Vanilla Classic 1% TFA Pear 2% FA Vienna Cream 1% I would let it steep for a coulple of days for the flavor to develop more.
I've had good luck with INW Cactus perking up muted fruit flavors. Only use about 0.5% or it starts to take over.
Yeah I was thinking about that too. I had that in with an earlier iteration that had .5% FA Lime Pressed and .3% FA Kiwi (just no) to try to flesh out the Pear note. I am going to rebuild this and keep the INW Cactus on the sideboard and try starting @ .2% INW Cactus and going from there as needed. Thanks for reminding me.
Almond makes a great pairing (see what i did there) with any pear. Fresh cream is nice, also bananas. Banana cream, banana nut bread. Catalan cream might also lend itself well due to its fruity spiciness.