Plonq
Member For 4 Years
Okay so I'm pretty new around here, and this is one of my first creations, and I think it's worth sharing. I wanted to use FA Oak Wood, and the only recipes I could find were tobaccos (not for me), and some clone that had heaps of flavours I didn't have.
Profile is pretty much the title - earthy, woody oak, accompanied by a smooth, creamy nuttiness. It says sweet, but that's in relation to oak - it's not overly sweet. However, if it is too sweet, you can simply lower the percentage of Maple Syrup.
4.00% - FA Oak Wood
1.00% - FA Torrone
1.00% - FA Almond
0.75% - FA Vanilla Bourbon (I'm sure other vanillas would work too, but haven't tried)
0.75% - FA Maple Syrup
Good shake and vape, but oak comes through more after a few days.
Notes:
I wanted the oak to really be prominent, and since it's a mild flavour it's up at 4.5%. The Torrone provides nuttiness, creaminess and sweetness. Almond of course is delicious, and helps with the nutty. Maple syrup provides sweetness, and I just thought it fitted here. Vanilla, because who doesn't like vanilla?
I hope you like it! I would love some feedback, as I haven't been at this very long.
Profile is pretty much the title - earthy, woody oak, accompanied by a smooth, creamy nuttiness. It says sweet, but that's in relation to oak - it's not overly sweet. However, if it is too sweet, you can simply lower the percentage of Maple Syrup.
4.00% - FA Oak Wood
1.00% - FA Torrone
1.00% - FA Almond
0.75% - FA Vanilla Bourbon (I'm sure other vanillas would work too, but haven't tried)
0.75% - FA Maple Syrup
Good shake and vape, but oak comes through more after a few days.
Notes:
I wanted the oak to really be prominent, and since it's a mild flavour it's up at 4.5%. The Torrone provides nuttiness, creaminess and sweetness. Almond of course is delicious, and helps with the nutty. Maple syrup provides sweetness, and I just thought it fitted here. Vanilla, because who doesn't like vanilla?
I hope you like it! I would love some feedback, as I haven't been at this very long.
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