It's a pretty good flavor, similar to butter rum life savers, but not exact.

Same here. 4oz if I can afford it for sure.

I use Banana Cream at 5%. It depends on the recipe I guess. Mostly I do see 2-5% though.

Sure thing. I initially started by watching some Youtube videos and did enough trial and error to where I'm happy with my gum. Pretty similar to DIY juice, now that I think about it.

I keep everything simple as possible when I make candy. My ingredients are chicle gum base, finely powdered xylitol, and flavorings from TFA and occasionally LorAnn. Xylitol is a sugar alcohol regularly used by diabetics as a solid replacement for traditional sugars. In my opinion, it is by far the most superior sugar replacement. Read up about it. I also have a link on the bottom.

I put three tablespoons of the base in a very small bowl that would fit in your one hand with a very smooth surface, porcelain, I think. I use a pan to bring and keep water to just under a boil and melt the chicle base in the bowl using that. It will get incredibly sticky and gooey. Stickier than anything you can imagine. I use a single cheap chopstick to make sure everything is melted. Ones all of the chicle beads/pellets are melty. Once it is melty, I add about one or to milliliters of VG straight to the little bowl and mix it up as best as I can. Chicle is a rubber, and rubber doesn't exactly absorb well so do what you can. This VG also makes the gum much less sticky to the bowl (but still really sticky to your fingers). If you swirl the chopstick around, you can get the chicle to ball up, which you will need.

With a second tiny bowl, I mix together one tablespoon of powdered xylitol with one 4ml dram of whatever flavoring you want. It will still be like wet sand, as xylitol doesn't dissolve quickly. I take two or three spoonfuls of xylitol and make a little volcano on a table or cutting board. Then get that balled up chicle wad (still hot!) and dump it in the center of the volcano. Sprinkle some xylitol from the side on top of the chicle and then start kneading it, exactly like flour and dough. Don't be afraid to add more xylitol from the volcano. However, as early as it's possible, add the flavored xylitol mix from the bowl into the gum dough bit by bit so it doesn't fall out when you're kneading. Then when everything is mixed, knead the hell out of it. The more you knead and mix xylitol, the less sticky it will be. It's nothing jarring.

The clean up is the worst part. I use a combination of gum I've been chewing, my thumbnail, and hot water to clean the little bowl. It's difficult and rarely completely comes off. I simply now have a dedicated little bowl for melting chicle in.

That's gum, then, that you have. From there you can do what ever you want. I roll it out and use a knife to cut it into triangular prisms (because my fingers pinch the gum against the cutting board), then I put it into little brown jars. Do note that the gum is very dense because you rolled it, whereas most gum you have had is hollow or relatively fluffy. This means you really want small pieces to cut, but of course you can change it as it suits you. This gum is also quite hard, because there isn't really any amount of softener, it has the texture of gum you've been chewing for a while. I've also noticed that the chicle doesn't smell very good, so even the finished project doesn't really look good or smell good. Because of this lack of additional ingredients, the flavor isn't very strong either.

It's more expensive than gum at the store, tougher, more work, and doesn't usually taste as good, but that isn't what my DIY attitude is really about. Not many other people can say they've had root beer gum. On top of that, it just helps me focus and stay awake. I regularly chew for 4-6 hours at a time and drink coffee with it once the flavor leaves.

Here are some links. https://www.gleegum.com/product/gum-base-by-the-pound/ -- This is the only place I've found that sells the chicle I wanted, except for Alibaba which requires a minimum one ton purchase.

http://store.xylitolusa.com/new-powdered-xylitol-5lb-xylitol-bag-north-american-birch/ -- This is the best place for Xylitol. Anything on Amazon that may say "powdered," is not. This stuff needs to be confectioners sugar quality. Warning: Xylitol is insanely toxic for dogs. It will make them have explosive shits or die. One of the two. On a positive note, it has some very positive dental and anti-bacterial properties for the throat and mouth. Check out some papers or the American Dental Association for more.

http://www.amazon.com/gp/product/B0012BYIXQ?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00 -- Here are the little jars I use. Kind of expensive, but nice. They also fit exactly the amount this recipe makes.

I won't list any flavorings.

That was kindof exhaustive. I'd be happy to answer any questions, if you have any.

I tried the TFA, no where close.

I use the LA to mix a root beer concentrate. Mine is lots of caramel, sassafras, and Vanilla.

Do you all carry Flavour Arts? Their Lemon is my other stray that gets ordered randomely. I usually order 240mls a week, but it looks like that might get doubled the way things are going.

Psychosomatic, yellow colour tastes more like banana

Ah, ok. I admit above that I've never used LA, just followed the yellow vs clear discussions. :)