A few newbie questions

[Oldguynew2diy]

Have a few questions…

I’ve seen peoole adding these flavors that initially I’d think…yuck. Then you read and it will be this odd flavor adds wetness, or body, or thickness. All terms I’m sure after a while will learn and figure out.

The questions…

Is there a resource for these odd flavors and what they do to for a mix, say like cactus(can’t imagine). Like if you want wetter…then add this, or certain flavors to pop…add this. Or is this just experience?

Is it right to assume when viewing a recipe that the flavor that has the highest amount would be the main or base flavor?

[McDuckie]

@Oldguynew2diy

Is there a resource for these odd flavors and what they do to for a mix,

Why yes there is if you go to the main recipe side and click on the top where it says resources then click on flavor list. Enter your flavor, say cactus, then scroll down and find the cactus you’re looking for. It will give you notes (reviews), public recipes where it’s been used and other flavors commonly used with cactus.

[Oldguynew2diy]

Well…thanks so much for pointing me in tge right direction. Still learning the site. Much appreciated.

[McDuckie]

Not a problem I’ve spent way too much time on this site. It’s my favorite game ( what does this do?) lol Any other questions don’t hesitate to ask.

[Sevencasper]

Here are some links to forum posts you might like to read:

Flavour Bending

I was sure I posted this here but it appears not this is a short article I wrote back in early 2018 still relevant today Adding acids such as malic (sour), tartaric, citric (forget fumaric) very small amounts can really bring fruit to life. Here is a basic chart for the addition of acids - If using additional acids I use the predominant acid and maybe the secondary. I tend to use citric and tartaric in very small amounts generally under 0.5% more often around 0.25% as too much can mute flavour…

Recipe Building and layering flavors

Hey guys! Wrote this awhile back, just now getting around to sharing it with some of the groups and forums. For those of you still in your early stages of mixing, I hope this helps to see some of the process that goes in to building your recipes! Flavor Layering or Building a Better Apple Pie I’d like to take a little time to talk about flavor layering, and how it can help us achieve a better final product. Essentially, the process is all about using multiple flavor concentrates (often from d…

If you’d like more information, you can search “additives” here in the forum @ there a bunch more posts regarding this topic.

[Oldguynew2diy]

Thank you.

[Oldguynew2diy]

Ooh. Appreciate this.

[D.Sims]

@Oldguynew2diy

say like cactus(can’t imagine)

My $0.02… The first recipe I created that didn’t suck had the smallest amount of cactus in it. When I say “a little goes a long way” I really mean that! Only with a fruit mix for my pallette.

Saline is another “flavor enhancer” that a little goes a long ways. Im talking a few drops per 120ml.

SD explained it well by saying; it’s like adding a touch of salt to your meal. A little is all good, but a lot instantly kills the entire dish.

If you stay active- and want to learn, you will succeed! Just ask any question, even if you think it’s dumb. We’ve ALL been there.

[Oldguynew2diy]

Thnks. Appreciate the advice. Mostly…seems like basically following recipes or getting a sende of then mixing your own.