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(HS) Grape

By: Hangsen (HS)
Buy From: bcv

Used in 32 recipes at an average of 1.649%.


3 DIY E-Liquid Recipes found

Halloween is here early... mostly in case you need some time to buy missing flavors. I used the HS-Grape and INW-Grape along with the FLV-Cranberry to create the cranberry grape juice base. The SC-Blackberry and TPA-Plum are the fruity bits floating in with the FW-Pink Champagne and FA-Brandy that every good Sangria requires. This really needs a week of steeping to come together.

You can add around 0.3-0.5% of your preferred sweetener to this if you prefer sweet vapes. If you want a chilled effect you could add around 0.3% WS-23 as well. Image was found on Google search.

This is a remix of Philosaphucker's grape-cactus Grack Juice that is as disturbing as it is delightful. I subbed the Hangsen Grape for the INW Grape, and I think it's a winning combo. All of the credit goes directly to Philosaphucker for this one! https://alltheflavors.com/recipes/9396#grack_juice_by_philosaphucker for the original recipe.

The INW Grape at 3.5% makes it prominent enough to ride right up front with the Wild Melon. The HS Grape is there to give the INW Grape a slight boost of candy aspect. You can sub the HS Grape with TFA Grape Candy. I didn't want to use the TFA because I wanted to gain more experience with Hangsen. The FLV Candy Roll percentage is perfect but doesn't do much in the way of flavor, its more there for the candy like chalky sweet mouth feel. The CAP Strawberry Taffy is rather weak so at 4% the Strawberry flavor is just there to take the sharpness away that the Wild Melon gives and the taffy note is useful in helping along the mouth feel of the FLV Candy Roll. CAP Super Sweet gives the vape a nice sweet candy finish on the exhale.

Flavor Notes

By: CheebaSteeba Score: 70 / 100 Solo: 1.5% Mix: 1.0% Steep: 3 days Difficulty: 70 / 100

Has the flavor mostly of a red grape, with a bit of green/white grape brightness to it. It is slightly bitter which may help emulate grape skin. Mild-moderate harshness.

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