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Coming back with normal concentration samples.

I'me very happy with two i've used and the result was upper tier IMO.

1. Watermelon. A juicy watermelon with no chemical taste. It comes closer to the ones we may find in Greek islands crops. The sweet , very juicy , not acidic at all. Very well done.
2. Orange. I've used into one of my recipes as a secondary taste. I'm impressed. Not very good imo for primary flavor but it goes excellent when mixes in small %

mike weaver93

Great news! happy that worked to you as much as it worked to me...

You may try Organic Cyder Vinegar , i guess Waitrose will have some (in my years there was the good stuff)
it's the best from the vinegars i've tried.

Best regards
Miltos

Hello 6x6 ,

some of my comments below.

I've used all the cream flavours of UKF. Let them steep for 20 days now. Concerning the flavors i'm very happy.
The % i used for triple strenght concentrates is 4%. As all the samples i bought was triple strength i can't tell you about
all as some aren't available. The Blend Wizard also i haven't used.



Sweet Biscuit. Alone doesn't give any impression , used as a base in mixes (this is the way i work - doing bases mainly then mix them together) i believe it's excellent as it provides a very good body with a note of biscuit. So the other aromas are in the mix get a very nice body. So it's mainly a flavor used as secondary IMO and not alone.

Sweet Cream. A bit stronger. Close IMO to biscuit use , gives a nice body.

Toffee. A nice Toffee , no chemicals there as many i've found in other brands. Delicate flavor and aroma good also for mix.
Caramel and Butterscotch. Stronger than other two. Certainly can be used as base ingredient. The butterscotch i can say has more developed the buttery part and not so much the sugar but still i'm happy as it combines both in a way that doesn't make it tiring for the buds. The Caramel is clean , again delicate not caramel that masks everything else in a recipe.
Banana. Closer to Ripe Banana IMO from TFA than a creamy or clean. Good balance. But i've seen better.
Black Cherry. Fidelity is good still again not 100% of what i've had in my mind. A bit more crispy than i would expected.
Blackberry. Concerning Blackberry i don't want to say an opinion as i hate it and generally when you hate something it's difficult to say if it's good or bad.
Coconut. My favorite. This is something that after sampling various companies and types of Coconut it's a definitive winner. It has an excellent smoothness , no chemical flavor and very very smooth. Clear flavor.
Strawberry. The same as Cherry. Fidelity is good though it misses something from Strawberry's real flavor. Good for supportive ingredient.
Watermelon. Nice clean Watermelon flavor. Seen better , seen worst than this.
Raisin. Excellent supportive ingredient. Certainly closer to California Grapes Raisin and not the favorite Sultana type of Mediterranean countries. Still a full aroma to be used in lower percentages as support to a cream.
French vanilla. A nice smooth Vanilla.
Double Chocolate. Excellent supportive flavor in around 2% , if you go high it masks everything. Low you keep the flavor.
French cream. The same as all creams. Very nice representation of the flavor though a bit lower in strength than i was expecting.

Hope i helped. I have more though not ready to give opinion IMO.
In general. My only minus is that i was expecting a far higher strength as my samples were triple concentration. I'm in the process of sampling the normal ones as well though this is the part that i didn't liked. Not necessarily bad though if you combine them with normal concentration of Inawera that i used the Inawera ones are far stronger. Quality wise i believe the fidelity and flavor is very good.

Some of the flavors had a very similar taste to TFA's though not exact , it was close , think that i don't count as minus as TFA has also excellent fidelity in their products.

BR,
Miltos

Superb software breaktru , i'm using it constantly for long now. Just one recommendation. In case you are in the mood of breaking the bytes a bit more it would be super to add an Auto Adjust feature. I've seen it on this site and it's a very cosy feature , especially when out of supplies required...

At anycase super software:)

Hello.

i've decided a while ago to try some recipes with Strawberry. I've used nearly everything available on the market. 
Inawera , FA , Capella , Loran , Atmos Lab , and others. Most strawberries have the flavor one-way or another but the aroma is strongly chemical 
and masks everything else , especially creams. The inawera one especially is doable but you need ages to kill the chemistry. My two definitive picks
on this recipe are the one from UKF and the one from TPA in a variation Strawberry and Strawberry Ripe.

My definitive method here in order to keep the flavors there is to go with three separate bases and then mixed together in order to avoid
the strawberry mask effect but also keep a strong flavor there.

The name of those variations come from a famous chess player from Spain , Ruy Lopez

First three different bases (all 50-50 and with 6% nic , though the latter is what everybody wants) , if you go more than 50-50 in the VG's side it needs a bit of 
uping the cream , though if you go to a higher PG % then slow down a bit the strawberry.

Base 1: 50-50 and around 7% strawberry if UKF , or 5% strawberry and 2% strawberry ripe from TPA
Base 2: 50-50 and around 10% of Bavarian cream and 3% vanilla tahiti from flavour art
Base 3: 50-50 and around 8% of Organic Brown Sugar from Nature's Flavors (it's the only one i have)


Notes: Base 1 should stay one night cup off to kill the chemical taste then let it steep. If you have Inawera go to as low as 4% , it's very strong and takes ages to clean.


Bases 2 and 3 need at least 21 days to settle down. 21-30 days you will start to find the smooth flavors of the cream , sugar and vanilla , earlier it's a waste IMO. Brown sugar certainly a month.

I've tasted all three bases separately in order to find the sweet spot. For me it was at 10-12 days from the strawberry , and 22 days for bavarian cream and 30 days for Brown Sugar.

At this stage (30 days) i've mixed them together and let them stay for 2-3 days.

Base 1 50% - Base 2 30% and Base 3 20% 


i believe(i hope not because this is something i've made) that for first time i've found those effect of multiple layers. You get a creamy strawberry - sweet like effect- on the inhale and
then you feel the brown sugar - a bit bitter - and just a hint of vanilla here and there... i was unlucky as that was one of my test batches and i had 10ml actually ended within a day... no i have to wait for the next...

Best regards...
 

I agree with poochops and Perpetua , if it doesn't stand alone. Use it as an addition to a new recipe.
i have plenty of my recipes done with bases mixed to other bases of presteped liquids.

Now if you really want to give it a go. I will propose the ancient method of adding a bit of saline and a drop of vinegar per 10ml.
A classic method of french and other cuisines to enhance creams. Though if it's very low in concentration it wouldn't do any difference.