I have really enjoyed this E liquid for about 3 and a half years now. A friend let me try a few bottles and from that point I couldn't get enough.
After many countless tries and blowing through late night hours I finally feel I cracked it and hit it 100%. Ill never know for sure but, side by side I cannot tell the difference and it has all of the qualities the original has to offer.
This flavor is kinda weird, as in tastes like plastic to some and to me I get a very faint anise esq like taste. This is how I know this is the pineapple that is in the original. Also I learned that at 8% the mix will get cloudy and produce seperation and oil like bubbles from the citric acid. The original is the same so I feel 8% is correct.
FW BAVARIAN CREAM.
This is the star of the show. The hardest part for me to nail down. I was using it along side FW VBIC, but it was hurting the taste surprisingly. I omitted the VBIC and found that the BAV CREAM was much better without it and really shined lending its rich buttery goodness at 4%. It also gives that special flavor that the original has.
TFA VANILLA SWIRL.
As soon as I tasted (CREAMY BLONDE) I knew VANILLA SWIRL was in it. I've used it countless times because if you need vanilla, it's hard to pass this flavor up. This really pounds the vanilla to the front and boosts the rich buttery cream of the BAVARIAN CREAM. It helps to round off any sharp edges the pineapple wants to give off also.
After 3 years of irritation, frustration and giving up more times than I can count.... I finally won!
I am more than comfortable to complete this recipe and put it in the books once and for all. I do really hope you guys enjoy it. After 3 years with such a simple recipe is some how amusing in a way. Again, I hope you guys can enjoy this! 5-7 days it really comes alive. Creams need to mend and bloom. SNV is pretty good also. But give it some time. Also, I'm sure the original has 1-2% sweetener but it's not needed. 🍻
|Total flavoring: 14.65% Steep Days: 7 Best VG: 70% Temperature: 0|
|This recipe is the property of C6-R and released under the CC Attribution-NoDerivatives 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.|