I've been struggling to get a good PB vape. I've found some good recipes which use various flavors of PB but what I'm trying to get more than anything else is just a smooth creamy peanut butter. I've adapted a handful of recipes and they always come up short. This one comes close. I smushed 2 different recipes together to come up with this but it's still too harsh. I want smooth PB without any bite and was hoping for advice on how to do that or to point out where in this recipe I went wrong if I want it smoother without much of a bite.
.5% - Acetyl Pyrazine 5% (TPA)
5% - Cheesecake (Graham Crust) (TPA)
1% - Cream (Flavorah)
8% - DX Peanut Butter (TPA)
2% - Vanilla Shisha (INAWERA)
Max VG, 1 week steep.
Wrong/too much peanut butter for my stated application? Not enough cream? Too much graham crust? This is the 5th peanut butter based recipe I've put together and they keep leaving me wanting. In comparison, I wanted a good caramel and FA Carmel was good but welded to CAP Vanilla Custard it became nearly perfect for a smooth caramel in a surprising 2 to 1 mostly custard in the mix.
If you want a creamy peanut butter get the normal TFA version, assuming you don't care about DA/AP.
I've only tried a few DX TFA concentrates but they leave a lot to be desired. People really like to combine TFA Peanut Butter along with FLV's version.
try mixing TFA peanut butter at 2:1 with TFA marshmallow outside of this mix and see if that does it for you.
Came here to suggest this, I've been doing 3:1 and it's great
What is your base percentage? Like this?
6% PB
2% Marshmallow
Or is that a literal 3%/1%?
Didnt Charlie Nobles add a little saline to the solution to help with the peanut butter taste?
If you aren't staying away from DAAP I recommend using TPA Peanut Butter and CAP Vanilla Custard v1 at varying percentages depending on the recipe.
I'm not explicitly staying away from DAAP but I have no idea if I should be or not. I -think- the danger is overblown but...I don't know. I figure that's something to decide at a later date. In an informal survey of you, do you avoid that stuff and go with the "safe" flavors?
Surprised nobody has said this, but try taking out the acetyl pyrazine
Every PB...well, not EVERY but I'd say most PB recipes I saw say to add AP but I'm having a hard time understanding exactly what that flavor adds to the mix.
AP adds a roasted nutty note, but if you use too much things start to taste like corn chips. According to the TFA spec sheets DX Peanut butter and regular Peanut butter already contain between 5% and 10% AP. Cheesecake (Graham Crust) contains a slight bit (<1%) as well. Might not be a bad idea to try a sample batch without any additional AP to rule that out as the culprit.
- https://shop.perfumersapprentice.com/componentlist.aspx?sku_search=352338
- https://shop.perfumersapprentice.com/componentlist.aspx?sku_search=342339
- https://shop.perfumersapprentice.com/componentlist.aspx?sku_search=344909
Why do you have the DX version?
Excellent question...I think I got that one specifically because some recipe said to use DX. You're the 2nd response and the 2nd response to say DX == bad
Maybe some FA cream fresh if you don't want to pick up any other flavor notes. I've been using the regular version of TFA PB and I get a good amount of creaminess from it, so not to beat the dead horse but the dx version could be your problem. TFA vanilla swirl or CAP vanilla custard would probably also help to get more of a candyish creamy PB.
I'm into beating dead horses. 1 person says something and it's an interesting data point. 30 people say the same thing and I'll make sure it's writ in bold into my notebook. Throw the DX away like the toxic waste it is and get the regular, thus sayeth the lord. I like the CAP VC idea too. I really like that one a lot with caramel right now for my ADV.