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A Cranberry & Apple Pie finished with a serving of Vanilla Cream, created for the Fresh From the Kitchen monthly challenge (Fall Recipe)
Tested on a Hussar II Rda with a 2.5mm I.D Ni80 Alien @ 39watts
Off the Shake: I am getting a heavy apple filling with a slight cranberry & pie base with a hint of cream,
Day 3: After 3 days it has developed its pie base that is buttery thanks to the Flavor Art Apple Pie & Wonder Flavours Shortbread Cookie, the apple filling and cranberry are both presenting themselves, all the spice notes have settled and are currently offering a good spice note to the Mix. The creams are there but still not as pronounced as I intended.
Day 5: Tested on a Haku Riviera Single 0.2ohm Alien coil @ 48 watts FA Apple Pie/ WF Shortbread Cookie are giving me a buttery Pie crust, the fruits are where I want them to be with the right amount of spice, the pear & liquid amber are giving me the stewed fruit texture that I am after. The cream is starting to sit into the tail of the vape as intended, however would still like it to be more prominent.
Day 7: The cream is finally present & playing its role in finishing off the pie.
Day 10: Everything has settled into its place and I am getting a nice buttery dessert pie crust with a stewed apple & cranberry filling with a light amount of spice, finished with a serving of a vanilla cream.
COPYRIGHT: This recipe is the property of AussieShayno and has been released under the CC Attribution-NonCommercial-ShareAlike 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.
Flavoring Ingredients
Vendor | Name | % | Actions |
---|---|---|---|
FLV | Apple Filling | 0.75 | |
FLV | Sweetness | 0.5 | |
FA | Apple Pie | 1.5 | |
FA | Liquid Amber | 0.5 | |
PUR | Country Apple | 1.75 | |
SSA | Cranberry Jam | 2 | |
VT | Vanilla Cream | 1.25 | |
VSO | Pear | 0.75 | |
WF | Shortbread Cookies SC | 0.75 | |
WF | Vanilla Cream Extra SC | 1.25 | |
Conditioning Time: 10 Days Total Flavor: | 11% |