So I have been obsessingly trying to "fix" the Adirondack Algonquin recipe:
TFA Acai - 15%
TFA Lychee - 5%
TFA Plum - 8%
Ethyl Maltol - 3%
As you can see, the original recipe is just too much flavour for subohming - I meam 15% of anything TFA is likely to be way too much. AND we know this recipe was designed for cartos and such in the old days
I read in the thread that someone divided the recipe by 3 and that it rocks.
I have had terrible muting with Ethyl Maltol so I ignored that part, but divided the rest by 3 and whipped it up at 0mg:
TFA Acai 5%
TFA Lychee (rounded it off) 2%
TFA Plum (rounded it off) 3%
Now, we know fruits, especially at low % require little to no steeping. I left it over night anyway.
Tasted today, and found that the Acai is a strange beast. It actually has a chocolate note amongst the tart berry taste. It was too much though. Helluva interesting, but too much.
I tried lowering the percentage in a few 5ml batches... still, weird. The Acai was just too pungent.
So I looked at the original recipe, thinking it was a popular commercial juice. so how can I be going wrong. Aaah... the Ethyl Maltol.
I decided dividing the Ethyl Maltol to suit the "subohm friendly" recipe by three, as I did with the rest, and whipped up a batch.
Magic!
Ethyl Maltol is described as a sweetener, but as I have seen the pros say, it can smoothen rough edges out. All the Acai needed, was some of the sharper, more pungent notes softened a tad... and its now a really nice, still unusual, flavour.
I basically used 1 EM drop per 5mls.
So... if you have a juice that is great beneath the surface, with just a few rough edges - try a few drops of Ethyl Maltol. Don't think of its as a regular Sweetener, but a smoothener (only when necessary). I'm not exactly going to stick it in every juice I make, but if something is just a little off, that's exactly where it could work.
Keep in mind, it fixed my juice by muting certain bits, so it is still possible to mute a juice with it. But used correctly, it can really work magic.
TFA Acai - 15%
TFA Lychee - 5%
TFA Plum - 8%
Ethyl Maltol - 3%
As you can see, the original recipe is just too much flavour for subohming - I meam 15% of anything TFA is likely to be way too much. AND we know this recipe was designed for cartos and such in the old days
I read in the thread that someone divided the recipe by 3 and that it rocks.
I have had terrible muting with Ethyl Maltol so I ignored that part, but divided the rest by 3 and whipped it up at 0mg:
TFA Acai 5%
TFA Lychee (rounded it off) 2%
TFA Plum (rounded it off) 3%
Now, we know fruits, especially at low % require little to no steeping. I left it over night anyway.
Tasted today, and found that the Acai is a strange beast. It actually has a chocolate note amongst the tart berry taste. It was too much though. Helluva interesting, but too much.
I tried lowering the percentage in a few 5ml batches... still, weird. The Acai was just too pungent.
So I looked at the original recipe, thinking it was a popular commercial juice. so how can I be going wrong. Aaah... the Ethyl Maltol.
I decided dividing the Ethyl Maltol to suit the "subohm friendly" recipe by three, as I did with the rest, and whipped up a batch.
Magic!
Ethyl Maltol is described as a sweetener, but as I have seen the pros say, it can smoothen rough edges out. All the Acai needed, was some of the sharper, more pungent notes softened a tad... and its now a really nice, still unusual, flavour.
I basically used 1 EM drop per 5mls.
So... if you have a juice that is great beneath the surface, with just a few rough edges - try a few drops of Ethyl Maltol. Don't think of its as a regular Sweetener, but a smoothener (only when necessary). I'm not exactly going to stick it in every juice I make, but if something is just a little off, that's exactly where it could work.
Keep in mind, it fixed my juice by muting certain bits, so it is still possible to mute a juice with it. But used correctly, it can really work magic.
