Honestly? Neither. Go with Flavorah, FlavourArt or Inawera. It may seem more expensive up front, but you get more bang for your buck. Are you in the States? There are a lot of great places that sell both (or all of the above) so you don’t have to choose.
I don’t know that I could choose between TPA and Cap. They both have flavors I don’t think I could live without. But, if it had to be one or the other, it’d be Cap simply because they have Vanilla Custard v1 and an excellent coconut.
Flavorah FlavourArt Inawera, would you please kindly be able to tell me which ones require how much percentage in mixing. thanks in advance
btw not from US, im from down under 
Hhmm…not sure how/where to get Flavorah or where ships to Australia. Flavorah, FA, and Inawera take an average of 1-3% where TPA, Cap, and FW take an average of 5-8%. TPA and Cap still make great flavors and like I said, they both have some that I wouldn’t want to be without. They make good starter flavors. It’s harder to overdo them since they’re less concentrated.
The way I see flavorings, strength wise, would be:
MF > INW > FA/Fla > Cap/FW > TFA
TFA are mostly pretty weak, but they are also the cheapest. So it balances out. Figuring which flavors are keeper from the various manufacturers is all part of the process. There are some INW flavorings I will never buy again, same with Cap and TFA. FA for me are the most well rounded, the ones I’ve tried to date at least. But like JoJo says, there are some TFA/Cap I couldn’t do without too.
wow seems like flavorah are super concentrated. looks like I can order less through them to get more and pay less in shipping at the same time. Thanks for the inputs guys. Cheers
Has anyone done a side by side of the Raspberry V1 and V2? I’ve been using the V1 but seeing the V2 makes me wonder if the first is going away soon.
Houston, we’ve found the problem. 
Capella Lemon Meringue Pie V1
Percentage Used: 10%
Equipment Used: Troll RDA with a single Kanthal .3 ohm Staircase coil at 27W. 24g kernel with 32g wrap, cotton wick.
PG/VG: 30/70
Steep Time: 9 Weeks
Manufacturer Description: Can’t find one from Capella.
Manufacturer Suggested Percentage: Can’t find it from Capella.
Aroma: Lemon, meringue or burnt sugar, shortbread cookie or pie crust.
Flavor Description: Starts of with a mild lightly creamy lemon custard or curd. Sweet and luscious meringue with hints of caramelized sugar. Fluffy and delicate meringue is a top note here, good body and mouth feel without any egg white flavor. Bakery pie crust notes round out the flavors here. I almost taste a moist shortbread cookie crust? This is actually a fairly authentic lemon meringue pie, and the crust to filling to meringue ratio is balanced well. The lemon itself is mild and missing a hint of tartness or bite, but still holding it’s own. However, this has been steeping for 9 weeks and I have a feeling it has faded as usual with lemons.
Off Flavors: None
Throat Hit: 3/10
Uses: Pies, cakes, bakeries, pudding, custards, parfaits. There isn’t a lot of uses for this in mixing, it’s a pretty complete single flavor on it’s own.
Notes: Good strength for a single flavor around 10%. I’m thinking I will tweak this just slightly and quite happily vape it for an easy single flavor. See recipe below, it boosted the lemon perfectly and added the right touch of tartness.
Simple LMP
10.00% Lemon Meringue Pie v1 (CAP)
0.50% Lemon Sicily (FA)
0.25% Lime Tahity (Cold Pressed) (FA)
Flavor total: 10.75%
I’m confident that anyone wanting to “fix that” would enjoy 1 or 2 drops (per 30ml) of MF lemon.
Another nice review BTW MysticRose! 
Shame about the missing egg whites though. The top layer is an integral part of any Meringue IMO. 
It might be weak but it tasted “right” to me. So did Caramel Cream (NF), if that’s any indication of what I mean by “right”. I have a problem with caramels tasting like radioactive material and keep searching for something that will work for me. Guess I’ll have to try IDE now.
Where do you buy this IDE? I do not even know what IDE is and I’m still on the hunt for a good caramel.
Nevermind, I found their website.
Never heard of them either or tested them but here’s the direct link, since I couldn’t find anybody else carrying them.
Have you tried layering/supporting your caramel with butterscotch, any cream, custards or white chocolate and/or saline? Most caramels don’t work on their own or need a higher overall percentage and unfortunately then hitting most brands off notes, these would “mask” and support it, making it more of a caramel than without.
Yes, with custard mostly. I think I just need more experience with them and lowering the percentage for the most part. The ones I’ve tried are way too strong to the point of fumigation. Even in their recommended percentages. Lol, I have caramel sensitivity.
Seems every manufacturer of flavor has their followers. But I was surprised the other day when I mixed some Flavorahs together.
0.1% Smooth Vanilla, which I had been trying at 1%+
0.1% Custard, again been playing with at higher percent
Same with Toffee, 0.1%
The recipe is awesome at Super low percentages, sub-0.2% for sure. I was totally surprised.I Exception Peanut Butter at a full 0.5%. Microwave and agitation and electrosonic “steeping.”
I’ve seen DIYirDIE do CAP Vanilla Custard anywhere from 0.5% to 5%. There’s a lot to how one chemical (flavor) interacts with another. I can have a cucumber that tastes great, then add something I think will enhance it but ends up killing it, even erythritol.
Luck leads to ideas which leads to plans (recipes) which leads to ADV’s.
Most of them have been mentioned. I would add Cinnamon Danish Swirl if it hasn’t been already.
As for Caramel (CAP) V1, I just did shot glass tests on 6 caramels. I found the Caramel (CAP) V1 and Caramel Cream (NF) more true to its name than the others. I didn’t test the MF. Here’s the link to my stash if you want to see the caramels I tested. The Hangsen Caramel Toffee had a coconut note to it. Idk if that’s just me or the manner of testing. I never tried shot glass testing before. Since I like coconut I didn’t find this off putting at all. I’ll give it a whirl.
Since you’re sensitive to more true caramels, you could try (INW) crème brulé at very low percentage since it has a caramel note, adding a tiny bit vanilla bourbon (FA) will bring out that note even further, than use a butterscotch at higher ratio to the caramel mix.
Normally you layer the opposite, but in your case it might work beating the odds, and if its still to “heavy” add a tad of Bavarian cream or ice cream to smoothen it out. Just would have to play around with the percentages.
Or could bend the brown sugar but more difficult. Another method would be adding hints of vanilla masking the weird taste and sensitivity you’re getting from it.
has anyone tried the new silver line ??? theres three new ones meringue , acai , and a cereal one
I have not because stores I shop at are either out of stock or do not have it yet. However I’m very happy with the flavors I do have from the silver line, glad seeing them adding to it. Capella in general is not my first go to brand I’ll be honest, but I do think that I used 27 bears and whipped marshmallow more than any of my regular cap’s flavors lately lol.
Don’t think you can go wrong with either one of the new ones, if you get them let me know how they are 