Golden Grahams and Milk

[davesnothear]

Been working off of the cereal killer clone and have come up with a decent golden grahams. It can still be considered a work in progress but I think it's close. Likely to contain trace notes of AP.

Golden Grahams w/ Milk (Based off Cereal Killer Base)(WIP)

• 0.50% - Brown Sugar (TFA)
  
  
• 1.00% - Catalan Cream (FA)
  
  
• 1.00% - Cheesecake w/ Graham (TFA)
  
  
• 1.00% - Cinnamon Ceylon (FA)
  
  
• 1.00% - Cookie (FA)
  
  
• 2.00% - Graham Cracker Clear (TFA)
  
  
• 1.50% - Hazelnut (FW)
  
  
• 1.00% - Honey (FA)(10% Solution)
  
  
• 0.50% - Marzipan (FA)
  
  
• 1.50% - Meringue (FA)
  
  
• 1.50% - Yellow Cake (FW)
  

 

[Huckleberried]

Argh. No yellow cake. I' have TFA vanilla cupcake, though. Might sub it just for the time being. Looks good.

 

[xXxLEONIDASxXx]

Add a smidge of banana and you'll have something close to Cuttwood Boss Reserve

 

[Ceddy]

Looks good.

Is Brown Sugar and Brown Sugar Extra the same now?

Or is Extra a double or triple concentrate?

 

[davesnothear]

Looks good.

Is Brown Sugar and Brown Sugar Extra the same now?

Or is Extra a double or triple concentrate?

I am pretty sure it is the same. Mine is labeled "brown sugar extra".

 

[returnity]

Looks good.

Is Brown Sugar and Brown Sugar Extra the same now?

Or is Extra a double or triple concentrate?

They discontinued the "Brown Sugar", and just recently they renamed what was Brown Sugar Extra to be just Brown Sugar since they no longer have another Brown Sugar. Hope that helps.

 

[dnezarmichael]

I can never look at a recipe requiring "yellow cake" without thinking about this clip ...

 

[Ceddy]

They discontinued the "Brown Sugar", and just recently they renamed what was Brown Sugar Extra to be just Brown Sugar since they no longer have another Brown Sugar. Hope that helps.

That clears things up. Thanks.

 

[Heabob]

This is another good one, thanks.
Getting a creamy Hazelnut taste.

I missed the 1% (10% solution) part, and used 1% Honey but it's still good

 

[davesnothear]

This is another good one, thanks.
Getting a creamy Hazelnut taste.

I missed the 1% (10% solution) part, and used 1% Honey but it's still good

Thank you. That is a lot of honey! I love fa honey.

 

[returnity]

I've been working on a Golden Grahams myself recently, and I have everything but the honey to make this... What's your take on doing this recipe without the 0.1% FA Honey? It doesn't seem too crucial, and I'd like to compare notes with what I've got so far.

 

[davesnothear]

Im not sure how it would be without the honey. Honey is a sweetener but also at 1% it gives the taste of honey in the background. The last batch I made was with 1.25% honey and it is delicious. You could definately give it a shot w/o the honey though and it will probably be just as good. I got about 3 or 4 variations of this recipe I am toying with to perfect it myself. Just slow to get around to it since I am tinkering with a few more juices. I really got to get focused and commit to 1 or 2 recipes at a time.

Edit: You would think .1% honey isn't strong but FA Honey is a very strong flavor and is why it is usually dilluted although Heabob vaped it at 1% undiluted.

 

[Laughmore]

Mixed this up a few weeks ago with 1.25% of honey 10%. Got smoother after a week and then didn't change much.
I don't taste cinnamon distinctly in actual Golden Grahams, and cinnamon is just barely the strongest taste in this mix to me, so my next mix will have half the cinnamon. The extra honey is tasty but is kind of a step away from authentic Golden Graham taste I think, I'll stick with the OP's 1% in the future. Slight Catalan Cream distinctive note that didn't quite steep out.

Besides those things poking out, this tastes promising, still a tasty vape, thanks! Favorite cereal!

 

[lirruping]

Does the hazelnut stick out as hazelnut, or does it kind of blend into the rest? (I'm a little fed up by my many FA Hazelnut failures atm. I always manage to get too much or too little in anything I use it in.)

 

[Heabob]

Does the hazelnut stick out as hazelnut, or does it kind of blend into the rest? (I'm a little fed up by my many FA Hazelnut failures atm. I always manage to get too much or too little in anything I use it in.)

The FW Hazelnut is less harsh/woody, and more sweet than FA.
Works better for me anyway.