So I guess I’ll be doing 2% sft.
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The Apricot smelled strong to me so that is why I went with 1%, figured I could add more if need be. I went 2% with the Ice Cream and it might need a little more.
Looking forward to what you think sweets 
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I’m feeling I may have gone low, but I agree the Ice Cream smelled like it needed to be higher. The mocca, irish cream, and waffle however, I’m glad I went low. We’ll see what’s what.
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Since I don’t use pg I always go just above average for most flavors. Love my dw but it demands a bit more oomph.
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I’d treat them as Molinberry’s
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Cornish Cream, like Devon Cream, is a rich vanilla cream. Should be similar to CCW ( Chefs) Devon Cream. Clotted Cream is bland and almost tasteless by comparison, although somewhat of a delicacy .Cornish Cream and Devon Cream are more ‘‘Ice-Cream’’ whereas Clotted Cream would be something you put on a Scone with Jam. Hope this helps.
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Good to know, I do like Devon Cream so gotta give this one a shot soon. Thanks for the info
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Yeah, in theory, they sound like really nice, useful flavours. If they’re any good. Let us know if you try them.
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I bought these yesterday from BCF, based on reviews:
Compote Cherry (SSA)
Dessert Chocolate (SSA)
Juicy Cherries (SSA)
Lemon Cheesecake (SSA)
Milk and Caramel Cream (SSA)
Raspberry Syrup (SSA)
Shortbread Cookie (SSA)
Ill let ya know what I find
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Care to share? I am in constant search for the next best vanilla (and caramel). They can’t be good enough. I want better better and more better 
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I must know about this one!
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Ya think that Waffle would make a good Nutty Buddy?
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That’s what I wanna know? I always want to talk vanilla. I have a thing.
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MF Vanilla is my favorite pure vanilla …And MF Caramel is as good as they get…
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It COULD help, but I’m not sure if the grainy-ness of it would be 100% good or not.
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After spending a few weeks working with some of these flavors, and I have quite a few, because I have a flavor addiction 
, I have found quite a few that I love so far. The fruits are going to be especially winners, but I see this line acting as a supportive role in recipes (which isn’t a bad thing).
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