First shot at a recipe post. Just mixed this up and it tastes pretty damn weird but in a good way. Almost a guava cheese cake but without the bakery element. So, guava cheese or creamy guava milkshake? Not as weird of a combination as you'd think at least to my palate.
[Guava Cream v.1] (http://e-liquid-recipes.com/recipe/301621/Guava+Cream+v.1)
Passion Fruit (TFA) @ 3%
Sweet Guava (CAP) @ 3%
Pink Guava (FLV) @ 2%
Dairy / Milk (TFA) @ 2%
Greek Yogurt (FLV) @ 1%
Cream Fresh (FA) @ 1%
Vanilla Bean Ice Cream (TFA) @ 0.5%
Lemon Sicily (FA) @ 0.5%
Flavor Total: 13%
Mixed at 70% VG. Flavor is very strong. Tartness from the FLV Greek Yogurt play nicely with the Guavas. CAP Guava isn't heavy on the guava but has a nice sweetness and even though FLV Pink Guava tastes a bit more like grapefruit there's a green almost fresh guava note that it adds. Passion fruit has a close enough flavor to guava but a bit more tart so helps make this a little more of a realistic guava. Cream profile might be too milky for some but overall I think a nice variation on all the blueberry and strawberry creams I've come across. There's a slight bitterness that I think is probably from the Lemon Sicily or Pink Guava so will try reducing those next.
Now, for the fun part... thoughts on how can I improve this ?
Maybe bring the CAP Guava down a little, I do like it but I find it's heavy on the bubblegum flavor, that combined with the multiple cream elements may cause a little bit of muddling of flavor, maybe bring the dairy down or swap it out for bavarian tfa or vienna cream.
Ok cool thanks for the notes. Definitely feel you on the flavor being a bit bubble gummy. Getting a pretty strong fruit flavor from this either way. But will try tweaking the dairy some more. It's just barely lacking sweetness so bavarian or vienna cream might be just the thing.
take out dairy milk. if you need more cream add a little more cream fresh or replace some or all of it with vienna cream.
Ok cool. So two nays for dairy milk? What's the logic behind this? ::just^wondering::
It's causing that cheesy effect. I get the same thing when I mix sweet cream with cream fresh.