I use TPA PB in a recipe at 2%, then tried increasing it because I felt like it wasn’t enough. A week steep and it was too strong. I typically do 50/50 or 40/60 PG/VG mixes. Keep at it. I’m sure you will find something that works for you.
As for the chili/flavor thing, I know exactly what you mean. I’ve noticed that sometimes if I get too much flavor or too many different flavors they all just kinda blur into this flavorless mess. I call it white out. IMO, it’s always best to start small and simple. Adding is easy, taking out not so much. Good luck and welcome to the club!
Sound advise, JoJo. Thanks.
…& whats your take on my questions re additives? If I wanted to use an additive to give my peanut a bit more “pop”, what would you suggest?
(should’ve made this topic a second post …sorry!.. new to forums as well!)
I would probably try some ACV if it needed something extra. I rarely use any kind of additives except AP. You could try the AP at 1-2 drops. @Amy2 I think dilutes it and uses it that way. The only other thing I could think would be to get some other ‘nutty’ type flavor like a 555, Nut mix, etc. and try to blend a better peanut butter flavor. You could also try adding something like Marshmallow to sweeten it up a little, but I don’t know that that would be necessary with the MC.
Flavorwise I’m not sure anyone can blend a BETTER PB. TFAs PB is pretty much spot on. More than likely TFA Milk chocolate probably would not need sweetening BUT with PB added, who knows, maybe so. I wouldn’t sweeten till I tried without sweetener first. I think you know I totally agree that if needed, Marshmallow is the way to go for sweetening.
Hi I think you may benefit from checking out Capella’s peanut butter v2 it is super nutty and creamy at the same time slightly sweet. But since you have TFA I find it on the weak side as well. Try using marshmallow along with your milk chocolate increase the pb to 10% try saline at 2% both milk chocolate and pb TFA are milder flavors. Like Ringling said you can get a better flavor out of the mc by enhancing it w/ other chocolates.
Chocolate fudge brownie TFA is a wonderful flavor but it takes over the batch quickly and does not fade either. I use AP like JoJo said in a diluted form. I put 6 drops in 3 mls of pg then pull from that mixture and it works well for me. Gives great flavor and not the overpowering smell and taste it is in the full strength. Keep trying you may have to ditch one or the other flavors and put a new flavor in the recipe. It happens some flavors just aren’t strong enough to make a good recipe. Good luck ! Keep us posted ! I’d say marshmallow at around 2%.
Hi Amy2. Ive just made another batch …unfortunately before I saw your post… pb at 7.5%, mc at 10% (ringling’s recommendation) & acv at 0.6% (Jojo’s approx recommendation). I’ll be waiting a while for my new flavors to arrive which include marshmallow & double chocolate so unfortunately cant add those immediately. I left the ap out of this batch to see if it was being counter-productive as ringling suggested.
The saline seems right to me …but would that work with the acv Ive already added? if you dont think so, I’ll save that for later too.
Thx for the tips!!
Hmm so you put ACV in the mix already ? I wouldn’t put the saline in then it’ll mute flavors for sure. The ACV will also with time. I don’t use it for this reason. Anytime I use saline it’s typically a small %. But as far as distilled water I’ve had some small success with 5% mainly on high VG mixes. This one will end up seeming weaker I think in the long run with DW or ACV. But weirder things have happened. Maybe the ACV will work to your advantage.
Thx daath! I’ll definitely be giving this one a run too!
Not what I was originally looking for - this one seems like it’ll be a bit sweeter, but hey, in the interest & pursuit of further pb education… I’m in!
Jojo the 0.6% acv I added to my batch of a few days ago does seem to have lifted the pb flavor - or should I say seems to have lifted it by changing it a little?- cant exactly say how… a vinegary note …I s’pose…sort of.
Its only a subtle change but it seems any more acv would be too much. The experiments continue…
Maybe… but my next experiment will invove saline.
I have come across the recipie of a Grandmaster clone by jharwin were he says… "…combining hazelnut and caramel produces the creamy peanut butter…"
Hmm… add a little salt to that …saline i guess(?) - salted caramel …yep! & hazelnut… will that make peanut butter? I guess we’ll see!!
In my opinion, this is the single most accurate nut flavor that any manufacturer produces. It’s the flavor of hazelnuts without the papery brown skin. This is an excellent flavor to add to your chocolate candy bar recipes.
FA Hazelnut carefully mixed with acetyl pyrazine (plus Caramel and other accents) can give the impression of peanut butter.
In dessert and coffee recipes, even 0.25% can add sufficient hazelnut flavor for most vapers. It’s excellent for hazelnut coffee.If you’re looking to add nutty notes to tobacco, you might prefer FA Nut Mix instead of this distinctive hazelnut flavor.
Ok,… so Ive gone back to square 1 & made 10 ml of straight pb at 7% (which I shouldve done to start with). It has steeped for 48hrs approx & the flavor is… absolutely zero - not getting anything at all now. I know I dont have vapors tongue because I can taste every other flavor Ive got, so I reckon i must have bought a dud batch. It didnt come directly from TPA - it was re-bottled by a vendor over here (in Aust.) so maybe its out of date or something …if thats possible. I have some more pb on order that’s coming directly from TPA so that’ll be the test.
I have made HIC’s HOMEVAPE PEANUT BUTTER (no custard note ingredients) and it’s not bad. In fact, I just finished off a 30 ml bottle of it today. Just make sure to let it age a couple of weeks before trying it out or all you’ll taste is the AP.
You’re welcome, but @Pro_Vapes mentioned it first, I just expanded on it
If ya read HIC’s post he mentions that it’s a shake and vape … I tried it right after mixing it and didn’t care for it at all, all I tasted was the AP. After it aged a couple of weeks it was a very good creamy sweet peanut butter, kind of an old fashion peanut butter that I enjoyed as a young kid.
If you read some of the replies to the thread though a lot of ppl have a problem tasting the peanut butter. I believe letting it age is the key, it gives it the time needed for the hazel nut and AP (and the other ingredients) to meld together giving it that peanut butter taste. But if you are sensitive to AP then that is all you’ll ever taste.
I’m in!
