I want to start off by saying that I started DIY about 2 weeks ago. I spent 12+ hours reading through the sidebar and numerous posts in this sub before ordering and trying DIY for the first time. Because of that, I felt I was ready to dive in balls first and make huge bottles of everything right away. I've had some mediocre results, and also some amazing ones despite my lack of experience, but nothing so bad I had to dump it out. I thought I screwed this one up at first, but after I left it set for 2 days, I couldn't believe how amazing it was. After a week, I realized I will have to make a lot more in the near future.
Sorry for the babble, here is the recipe:
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TPA Key Lime 4%
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CAP New York Cheesecake 4%
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TPA Bavarian Cream 4%
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CAP Marshmallow 3%
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TPA Graham Cracker (Clear) 2%
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CAP Butter Cream 1%
Final blend was 120mL 70/30 VG/PG @3% nic, everything mixed by weight with respect to specific gravity of each ingredient.
NOTE: DO NOT vape it for at least 2 days unless you really like intense Key Lime flavor, as it needs some time to smooth out. Once it does, the crust and creaminess come through and the lime mellows out, creating a layered sensation. I've had nothing but compliments on it, even from people who don't like lime.
Edit: TPA Graham Cracker Clear, not crust
If you're open for suggestions, I'd drop butter cream to 0.50%, Bavarian cream to 3%, marshmallow to 2%. Looks good though. Maybe look into TFA Cheesecake Graham Crust if you haven't already, goes well with NY cheesecake.
I am definitely going to order the Cheesecake Graham Crust next time, but can you explain why you would drop the percentages? Wouldn't that make it lose some of the creamy effect?
Cheesecake is already creamy, dropping the percentages would get you down to 5.5% total cream flavor (not taking into account cheesecake) which is still very high. Marshmallow and Bavarian Cream (or any combinations of creams) together at too high of a percentage gets a bit waxy/bland and can end up muting richness and nuances in the flavor. At 3%/2%/0.50% You'll taste more of the cheesecake, more of the crust (should you use graham crust), more lime, and just taste more flavorful. It wouldn't hurt to at the very least make a 15ml batch of 3%/2%/0.50% and compare it with what you have now after a steep.
This is a perfect DIY post. Covers everything!
What mistakes did you make on flavor percentage before hitting this recipe? Any remaining tweaks to try?
This was my first shot at making a key lime pie, the only real mistake I made was not having the patience to wait for my pipettes to show up in the mail, thus causing me to drop my entire bottle of Bavarian Cream on my kitchen floor after carefully pouring it in the mix.
Is TPA Graham Crust supposed to be Cheesecake (Graham Crust)? I assume it's that and not Graham Cracker (Clear)