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Rum Custard
Posted by: Gordon Oliver

Start with any PG/VG/Nic base of your choice

  • FA Vanilla Custard - 12%
  • FA Bavarian Cream - 5%
  • FA French Vanilla - 6%
  • FA Cake Batter - 7%
  • FA Jamacian Rum - 5%
  • Cap Super Sweet - 1.5%

I crock pot this on low for 1hr, then steep for 7 days, it's stunning.
 
4 Recipe Reviews - Average rating 3.3 / 5 (Show All)

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%'s

- 3/22/2017

I think his orig MLs were for a 100Ml recipe and not a 30Mls recipe

% to high good base

- 9/21/2016

I scaled down the % and substituted the flavors I don't have
Custard FA 6%
Cake Batter CAP 4%
Madagascar Vanilla FW 3%
Bavarian Cream TFA 3%
Bourbon FA 3%
Agave Sweetener 1%

And it still has a lot of flavor Think i'm going to drop the custard and increase the bourbon see how that works kinda tastes like an ob clone that I got off here


Pecentages

- 3/30/2016

I didn't do those %,I sent in in as mls, they are far to high, my max flavouring is 13%

COMMENT FROM ADMIN: Here is the recipe as submitted. If you do the conversion for 30ml (as you stated), the percentages above are accurate to what you submitted. Please re-submit to what percentages SHOULD be used. You can check yourself... add up your ml's in the recipe and that comes up to 10.95ml's. Divide that by your 30ml bottle size and it comes out to 36.5% flavoring.

VG/PG = 70/30
Nic = 3mg
30ml

PG- 0.3ml
VG- 17.65ml
Nic- 1.9ml

FA Vanilla Custard- 3.6ml
FA Bavarian Cream- 1.5ml
FA French Vanilla- 1.8ml
FA Cake Batter- 2.1ml
FA Jamacian Rum- 1.5ml
Cap Super Sweet- 0.45ml


Cut Flavors in Half

- 3/30/2016

FlavourArt Flavors are very strong and you have a 36.5% flavoring in this recipe?... NO WAY. You will most likely obtain a much better flavor if you cut all those percentage's in half.

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