Do you always try a new flavouring on it's own first?

[MarkS]

Mar 29, 2013 19:11:10 GMT Super-Shiny said:

Sorry to hijack your thread @marks but Perpetua need a big favor, last one i promise

Could you do for me what you done for marks and put the % next to my list, i know it is your preference and everyone's different but it gives me some sort of rough guide.

List:

1 x 10ml Ethyl Maltol Crystals
1 x 10ml Stevia Pure Liquid
1 x 10ml The Perfumers Apprentice Sweetener
1 x 10ml Capella Caramel
1 x 20ml Capella Vanilla Custard
1 x 10ml Capella Banana
1 x 10ml Capella New York Cheesecake
1 x 10ml Capella Cake batter
1 x 10ml The Perfumer's Apprentice French Vanilla Deluxe
1 x 10ml The Perfumer's Apprentice English Toffee
1 x 10ml The Perfumer's Apprentice Banana Cream
1 x 10ml The Perfumer's Apprentice Barvarian Cream
1 x 10ml The Perfumer's Apprentice Dulche leche
1 x 20ml The Perfumer's Apprentice Caramel original
1 x 10ml The Perfumer's Apprentice Hazelnut
1 x 10ml The Perfumer's Apprentice Pie Crust

It will help me fill this in i have been messing around with:

No worries Romelee mate good luck...it does help to have a reference point.

[Perpetua]

Mar 29, 2013 19:11:10 GMT Super-Shiny said:

Sorry to hijack your thread @marks but Perpetua need a big favor, last one i promise

Could you do for me what you done for marks and put the % next to my list, i know it is your preference and everyone's different but it gives me some sort of rough guide.

List:

1 x 10ml Ethyl Maltol Crystals - 10 drops in 10ml
1 x 10ml Stevia Pure Liquid - 10 drops in 10ml
1 x 10ml The Perfumers Apprentice Sweetener - 3/4 drops in 10ml ( Sucralose and very sweet )
1 x 10ml Capella Caramel - 20% if standalone/ less if blending
1 x 20ml Capella Vanilla Custard - 15-20% ( Greigster goes to 30% )
1 x 10ml Capella Banana - Haven't used, but I'd start at 10%
1 x 10ml Capella New York Cheesecake - Haven't used, Esme can probably advise.
1 x 10ml Capella Cake batter - Haven't used, but I'd start at 10% if you're blending it
1 x 10ml The Perfumer's Apprentice French Vanilla Deluxe - 10 drops in 10ml
1 x 10ml The Perfumer's Apprentice English Toffee - Haven't used, but start at 15%
1 x 10ml The Perfumer's Apprentice Banana Cream - 10-15% this is quite strong, but very nice
1 x 10ml The Perfumer's Apprentice Barvarian Cream - yummy as a standalone at 20%, blending start at 10%
1 x 10ml The Perfumer's Apprentice Dulche leche - intense be sparing, too much tastes like rubber bands to me. 8 drops in 10ml
1 x 20ml The Perfumer's Apprentice Caramel original - lovely toasted Caramel flavour, not especially sweet. 20% if standalone, less if blending
1 x 10ml The Perfumer's Apprentice Hazelnut - haven't used, but if it's like other Hazelnuts, be sparing. Start at 2-5%
1 x 10ml The Perfumer's Apprentice Pie Crust - really useful blending flavour this, start at 10%. Too much tastes like raw pastry dough.

You ladz and your OCD.


Hope that helps Rom.


But you know, we say it all the time . . . the key to a successful mix isn't just about percentages, it really is about leaving your mixes alone to infuse. It's difficult as it is so tempting to dive straight in, but you'll have far more successful brews if you do have some patience.

In turn that gives the confidence and inspiration to go on creating more.

From start to finish, it takes me 3-4weeks to produce a recipe that I'm happy with . . . .

[Deleted]

Mar 29, 2013 10:25:23 GMT @ashmal said:

Mar 29, 2013 10:24:27 GMT Perpetua said:

I'd think it's one of those flavours, that you don't need a great deal of myself, as you say Ash. Might be better with a straight nut flavour, like Almond?

could be - will report back once I've tooted on the tester

Don't go over 10% with French Toast... it can overpower in a kind of burnt sugarway. My reduced samples had 2% in ... upping my recipes to 5% and substituting Cap Peanut Butter for the TPA one which is far superior in my honest nutty opinion

[esmecullen]

Mar 29, 2013 20:35:20 GMT Perpetua said:

Mar 29, 2013 19:11:10 GMT Super-Shiny said:

Sorry to hijack your thread @marks but Perpetua need a big favor, last one i promise

Could you do for me what you done for marks and put the % next to my list, i know it is your preference and everyone's different but it gives me some sort of rough guide.

List:

1 x 10ml Ethyl Maltol Crystals - 10 drops in 10ml
1 x 10ml Stevia Pure Liquid - 10 drops in 10ml
1 x 10ml The Perfumers Apprentice Sweetener - 3/4 drops in 10ml ( Sucralose and very sweet )
1 x 10ml Capella Caramel - 20% if standalone/ less if blending
1 x 20ml Capella Vanilla Custard - 15-20% ( Greigster goes to 30% )
1 x 10ml Capella Banana - Haven't used, but I'd start at 10%
1 x 10ml Capella New York Cheesecake - Haven't used, Esme can probably advise. I would say if you are using it as a standalone, then 20% but if mixing with another flavour then between 10-15% depending on taste, intensity of the cheesecake flavour you aim to get and the brand of flavour you use
1 x 10ml Capella Cake batter - Haven't used, but I'd start at 10% if you're blending it
1 x 10ml The Perfumer's Apprentice French Vanilla Deluxe - 10 drops in 10ml
1 x 10ml The Perfumer's Apprentice English Toffee - Haven't used, but start at 15%
1 x 10ml The Perfumer's Apprentice Banana Cream - 10-15% this is quite strong, but very nice
1 x 10ml The Perfumer's Apprentice Barvarian Cream - yummy as a standalone at 20%, blending start at 10%
1 x 10ml The Perfumer's Apprentice Dulche leche - intense be sparing, too much tastes like rubber bands to me. 8 drops in 10ml
1 x 20ml The Perfumer's Apprentice Caramel original - lovely toasted Caramel flavour, not especially sweet. 20% if standalone, less if blending
1 x 10ml The Perfumer's Apprentice Hazelnut - haven't used, but if it's like other Hazelnuts, be sparing. Start at 2-5%
1 x 10ml The Perfumer's Apprentice Pie Crust - really useful blending flavour this, start at 10%. Too much tastes like raw pastry dough.

You ladz and your OCD.


Hope that helps Rom.


But you know, we say it all the time . . . the key to a successful mix isn't just about percentages, it really is about leaving your mixes alone to infuse. It's difficult as it is so tempting to dive straight in, but you'll have far more successful brews if you do have some patience.

In turn that gives the confidence and inspiration to go on creating more.

From start to finish, it takes me 3-4weeks to produce a recipe that I'm happy with . . . .

[esmecullen]

sorry I meant to say the brand of the 2nd flavour you are mixing the cheesecake with

[Super-Shiny]

Many thanks Perpetua and @esmeccullen, that was just what i needed

Don't worry i have patience , off now to search if bottle caps stay on or off on mixed liquids after making them, never ending research this

Thanks again

[oxo]

Mar 29, 2013 13:06:55 GMT MarkS said:

It may all seem a bit time consuming and anal, but I was a bit like that when learning how to cook properly. I know it could take weeks, maybe months to learn what flavour needs what percent etc...but at the end I would know each flavour on a very up close and personal level. Each bottle would be labelled and tweaks noted in a book and on the spreadsheet I plan to create.


Please keep the comments and suggestions coming..all are welcomed and duly noted.

Ive put together a table in documents on google drive. Its organic and I shall add to it over time. If you would like to share your spreadsheet Id be very interested if you can post a link. With so many brands and flavours we all have valuable hands on experience to share as a guide if nothing else.
My link is at the bottom of my post, '' works in progress''

[Roger]

Permission is needed to view the doc.

[MarkS]

Mar 30, 2013 18:59:02 GMT oxo said:

Mar 29, 2013 13:06:55 GMT MarkS said:

It may all seem a bit time consuming and anal, but I was a bit like that when learning how to cook properly. I know it could take weeks, maybe months to learn what flavour needs what percent etc...but at the end I would know each flavour on a very up close and personal level. Each bottle would be labelled and tweaks noted in a book and on the spreadsheet I plan to create.


Please keep the comments and suggestions coming..all are welcomed and duly noted.

Ive put together a table in documents on google drive. Its organic and I shall add to it over time. If you would like to share your spreadsheet Id be very interested if you can post a link. With so many brands and flavours we all have valuable hands on experience to share as a guide if nothing else.
My link is at the bottom of my post, '' works in progress''

Won't be a problem when I get started on it. at the minute it is just an idea in my head. It isn't going to be anything fancy. Just the brand and flavout in a column each and then the percentages added and colour coded (Yellow for weak, Red for to strong & Blue for just right) for the out come. i.e. TPA Bavarian Cream 5%.

So far I've just made notes in notepad and on various slips of paper.

[oxo]

Mar 31, 2013 7:04:07 GMT Roger said:

Permission is needed to view the doc.

Ive changed it  I think. Can you see it now ?

[Roger]

Mar 31, 2013 8:51:47 GMT oxo said:

Mar 31, 2013 7:04:07 GMT Roger said:

Permission is needed to view the doc.

Ive changed it  I think. Can you see it now ?

Yes thanks.

[Super-Shiny]

So far i have come up with this, all % and Drops are for standalone at the moment, still got to tweak it: HERE

[oxo]

Mar 31, 2013 9:36:55 GMT Super-Shiny said:

So far i have come up with this, all % and Drops are for standalone at the moment, still got to tweak it: HERE

Ill be watching your caramel, hazel nut and dulche de choc with interest.
Planing to get a few that will complement tobacco if I ever find one that I can get started
Can you stick your HERE down in your sig at the side of your banner ?

[Super-Shiny]

Mar 31, 2013 10:01:08 GMT oxo said:

Mar 31, 2013 9:36:55 GMT Super-Shiny said:

So far i have come up with this, all % and Drops are for standalone at the moment, still got to tweak it: HERE

Ill be watching your caramel, hazel nut and dulche de choc with interest.
Planing to get a few that will complement tobacco if I ever find one that I can get started
Can you stick your HERE down in your sig at the side of your banner ?

Done, it's just above my banner

[bryan123456]

PA English Toffee is quite weak. I'd start at 20%.

On the Pie Crust, it can be worthwhile mixing and pre-steeping this before you add it to other flavours - it can react strangely with some flavours and I find this helps reduce this.

Capella recommend 15% for their flavours and the Banana is quite rich at this.