Used in 61 recipes at an average of 0.747%.
I’ve always been a huge fan of champagne/moscato vapes, so after Wayne Did he’s new year champagne recipe I felt very inspired.
This turned out to be a very pleasant vape with a champagne forward taste and I rhubarb and kinda berry aftertaste. And after 2-3 days. I swear. I get a KINDA fizz to it.
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 .
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(USE FA INDIAN MANGO - NOT ORIGINAL FA MANGO)
This is a Mango Champagne recipe that packs light, sweet, natural mango, with sparkling champagne. While the recipe falls more in line with a "spritzer" vibe, than a wine vibe, it's easily tweaked to create a more "dry" experience.
Champagne Article: http://bit.ly/37oHDvP
This was mixed Live on Wed 10/16/2019. This has turned out absolutely delicious.
A Berry Mimosa, only 4 ingredients. Enjoy.
Tested and vaping on a Hadeon RDA .24 ohm 50 watts.
If you are going to steal a recipe, I highly suggest you steal from your own group of friends. This was a recipe adapted from the Blueberry Champagne created by Developed, which was adapted from the unreleased recipe for Clericó by Developed. Not much to say for this mix. I decided to see how the the champagne layer we created would work with other fruits... I must have had Dave on my mind so I went with FLV Mango. Then I wanted to try it with FLV Pink Guava, but since I love them together I just mixed them up in the same batch. I'm a huge fan of Pink Guava and it adds a lot to the champagne layer without being noticeable. So here you go, play around and mix other fruits with it.
The stream is over but the fight is not, please donate to Beating The Odds, My Fight With Esophageal Cancer.
This is a collaborative creation by DEVELOPED: Jerry, NaChef, AlfredPudding, Max Savage, Graham, folkart, and ID10-T .
This recipe is our version of a Blueberry Champagne. Full Development Notes on DIYORDIE Kindground Mixathon Funraiser https://www.youtube.com/watch?v=E8FCKKD5FMc
Our weekly episodes will be released at 6:00pm EST every Tuesday, and catch our live shows every Thursday at 6pm EST https://www.youtube.com/c/developedDIY
An exotic vape based on the 'Birds&Bees' cocktail.
In this refreshing recipe allot is going on to create a very tasteful vape , i used a berry blend, some rose essence and a touch of back bar bitters infused into juniper gin to create a delicate, aromatic sparkling wine cocktail vape.
The FLV Berry Blend pairs beautiful with the FLV Rose Essence, FLV Back Bar Bitters add a nice bitter touch and mixed with the FLV Juniper Gin and FLV Brut Bubble Wine and some FLV Honey Bee to bind the flavours and adding some sweetness. I added a little FLV Sweetness sweetener, i think this mix need some anyway.
The result is a complex juice experience that changes with every vape you take.
This mix balances from a flower(ish) fruity taste to a more sophisticated and tasteful bubble wine.
A very zen and exotic vape, soft, fruity and never boring. Perfect for the coming summer evenings.
Vapeable after a few days.
Been on the shelf for some time, as with most juices this one change for the better with longer steeps.
So once I tasted the Bubble Bruit wine I had to do something with it and a Bellini immediately came to mind. On the inhale I get light peach dry white wine that transitions to a sweet syrup ginger note . This is a well balanced mix I am really enjoying , there is a bit of throat hit for the first 3 days or so..
Tested n the relaod RDA S at 55 - 60 watts
Blood orange champagne and Bubble winecreate the wine base for this mix. Bubble wine has a light booze note if used above 1.5% that is support by the blood orange that has a booze note. The bruit wine is dry but does have a light sweetness from an apple grape note that I am picking up
ginger peach has a creamy body to it that helps fill in the middle of this mix and adds body. it also helps support that ginger on the back end along with the gingerbread, The ginger bread is more of a ginger syrup in this mix then a bread note at this percent ( note I wanted a prominent ginger note - this may not be for every one , if so drop the cap gingerbread to .75% - 1.00%)
Golden syrup is to add that syrup note and adds some body as well
Lemon and lemon sour help to have the peach pop front and adds some tartness to contrast to sweeter flavors, also helps to add that drying effect of a dry wine