Used in 168 recipes at an average of 1.669%.
Red fruit and anise, designed for restricted airflow and high nicotine pod systems. Tested using the Caliburn, at up to 25mg salts.
You probably shouldn't try this in a subtank or rda.
"There was much of the beautiful, much of the wanton, much of the bizarre, something of the terrible, and not a little of that which might have excited disgust."
This recipe obviously owes a great deal to the Chef's flavors "With Envy" line as well as the whole euro heisenberg / astaire genre of fruits with anise and cooling. I've been lightly consumed with remaking those kinds of profiles without leaning so heavily on sweetener / artificial colors / grotesque amounts of cooling.
Really, it's a pretty simple recipe. It has about 3 salient components:
The Red Fruit
Fruits in pod systems are maddening. They either kind of just work or they don't. The percentages can get a bit obscene when compared to a more standard rda / subtank recipe.
This works, and the percentages are obscene. CAP Sweet Currant is a big, bright, funky, and sweet red currant flavor and it's cranked way the hell up to actually stand up in the mix. It's also robustly sweet, which obviates at least some of my desire to throw in extra sweetener and burn through disposable pods. The sweet currant is definitely present at 10%, but it's a bit low and "bassy" without adding too much in the way of higher, lively notes.
That is where the FA Raspberry and the INW Rhubarb come in. In a pod, the 4% FA Raspberry avoids getting too sharp and floral, while still perking up that deeper currant. The 1% INW Rhubarb is kind of heavy handed, but it gives a nice tartness to underlying red fruit flavor.
The overall "red fruit" flavor is distinctly "red" while still being tart and sweet enough to really show up in a pod.
Ah anise, the great appeal limiter. Hallowed be thy name. I like anise as a counterpoint to bright fruit flavors, especially with cooling. This recipe uses two kinds of anise with distinctly different purposes. The INW Anise is a bit earthy and kind of bitter. It has a bit of that licorice-ish bite, but at 1% it's really being used here to give a dirtier counterpoint to pop the fruit in this recipe. The FA Anise is smooth and much more of a pernod/absinthe kind of vibe. It's there to round out a full anise profile at 3%. These percentages work fairly well for me in a pod.
I mean, it's obvious that we are going to be using WS-23 here. I've used 1% of a 30% WS-23 Solution to give something between a touch and a sledgehammer worth of cooling. The cooling knocks off the dirtier, aggressive edges of the anise and the cloying sweetness of the red fruit. I've found that WS-23 doesn't really need to be jacked up for pods like normal flavors, so it's still somewhat reasonable. I've mixed batches of this recipe up with 2% WS-23 and enjoyed it, but I feel like 1% hollows out the red fruit here a lot less. It's DIY though, you do you. You want to mix at 2 or 3%? I can't legally stop you. At least not yet.
That is pretty much it. I suppose you could add sweetener if you wanted, but I think this fairly sweet for a fruit-based pod flavor and I like not toasting my pods. As it stands, I'm getting 20ish ml per caliburn pod at 50/50 vg/pg without much drama. I don't think I've ever shared a pod recipe before, namely because they all end up so profoundly boring. I figured that was probably okay after burning through about 75ml of it in regular rotation.
"...and the Red Death held illimitable dominion over all."
FOR ALL THE GRAPE LOVERS OUT THERE.
Purple Haze is a Grape Soda with deep syrupy currant and boysenberry notes.
Brightened up with lemon/lime notes and an icy finish.
Flv Grape and Fw Grape Soda create the base of the grape flavour. While flavorah is full on the candy side, grape soda is half soda, half candy.
Flv Boysenberry and Cap Sweet Currant add deepness and berry notes.
And VTA Fizzy Sherbet brightens up the mix with lemon lime notes and fizzy sensation.
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and Folkart.
2019 is almost over, and it's time to pop the bubbly for 2020! This is a sparkling Rosa infused with cranberry and currant, perfect for your New Year celebration. Full flavor notes on DEVELOPED Episode 42 at https://youtu.be/NIJdx1sy31o .
Our weekly episodes are released at 6:00pm EST every Tuesday, and catch our live shows every Thursday at 6pm EST.
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During the holidays starbuks has a cranberry bliss bar that I just love. it is a sweet soft thick cookie base with sweet candid cranberries and chalky white chocolate chips cover in the thick sweet vanilla cream cheese icing; i it is VERY VERY sweet. - this is my take on it
On the inhale you get the creamy vanilla icing top notes that transitions to the cranberry and finishes with a full buttery bakery and touch of tartness. This was tested on a reload RDA at 65 watts in a .14 ohm alien coil `
The bakery bar base is more of soft thick cookie then a a cake - so the combination of yellow cake, sugar cookie and cookie butter do the trick along with the light bakery note from the cobbler
Vanilla custard cheese cake when combined with VT sweet cream gives me a vanilla cream cheese icing
This bar has chunks of white chocolate in it which is hard to get to stand out as a noticeable note in this mix but it is there on the top
NOTE if you want more of a bright cranberry note feel free to use FLV cranberry instead of sweet current but the the sweet currant adds a nice tart note that I wanted along with that sweetness to add to the candy aspect of cranberry from cobbler
I built this recipe with layers from Mixin Vixen's Berry Custard Episode #88
Cranberry Cobbler, Wild Berry Cobbler and Sweet Currant
ML Nikon mixed the Cranberry, Wild Berry and Currant in her Berry Cobbler Custard and that got me thinking about making this into a rich holiday tart wrapped around a Cheesecake. I mixed this as a V1 without the currant and it was a bit tart... but I think it could be a tad heavy in this version and will likely drop it to 1% on the v3 mix. I have also been playing with a touch of FLV White Chocolate in my cheesecakes and think this recipe could benefit from a touch of that as a binding agent to smooth out the berry and accent the cheesecake.
Along with the cobblers makes the bakery/crust note in this and is spot on to how I wanted it to feel on the mouth and the richness of that crumb topping and bits of soft gooey cobbler funk that I love so much.
Pudding, Ice Cream, Cheesecake - WOW... this was a winner and works really well to soften the berry and add that thick mouth feel and rich creamy after note. The LB imparts some butter and almost a thick rich cream to add to the cheesecake.
I made this recipe for my friends in the northern hemisphere that miss summer and those in the south craving for something sweet and refreshing to deal with the heat.
Do not get carried away by all the tea flavors in this mix, the combination of Sweet Tea, Lemonade and Ruby Red Grapefruit makes a great juicy base, very fresh, fizzy and with a much needed contrast between the tanginess and sweetness of the fruit that turns any regular fruit mix into a tropical delight.
Sweet Currant is the perfect additive and plays a roll similar to what Hibiscus brings to this kind of profiles. It is a deep syrupy flavor that blends perfectly with any lemon or tea and adds an extra dimension and sweetness to the mix.
My take on this lovely berry custard parfait looking thing for this weeks Mixin Vixens https://www.youtube.com/watch?v=laVscp_FGtc . I really love the cobbler layer of both LB Cranberry Cobbler and FW Wild Berry Cobbler and the cranberry gives this dessert a little tartness which is really nice paired with the sweet currant of Capella. I used Devon Cream from cupcake world because it is a decadent and rich custard that is a perfect flavor for the only main note of a custard. I hope you enjoy!
*add sweetener to your liking