1. #1531
    Chickenlal's Avatar
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    Na 4 jaar niet meer te roken had ik toch eens zin om af en toe eens iets te dampen met smaak en zonder nicotine uiteraard. Had zin in het waterpijp gevoel.

    Heb me dan de Aspire Nautilus gekocht Aspire Premium Kit | VaporShop.be

    Samen met suare drops e-liquids aardbei en munt. Heb ze al eens apart gedaan en heb ook al eens een mengeling gemaakt en ze smaken wel lekker. Samen met die aspire geven ze wel het waterpijp gevoel zo. Niet absurd veel damp, maar dat wou ik ook niet. Ge kunt die aspire wel regelen in voltage en lucht da ge mee trekt en dergelijke.


    En ik heb er nog geen zin in een sigaret door gekregen Tis gewoon tof om zo soms eens te doen ipv ne zak chips open te trekken
    Used to be: q-ball_NBK

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  2. #1532
    Hara-K1ri's Avatar
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    Quote Originally Posted by q-ball_NBK View Post
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    Na 4 jaar niet meer te roken had ik toch eens zin om af en toe eens iets te dampen met smaak en zonder nicotine uiteraard. Had zin in het waterpijp gevoel.

    Heb me dan de Aspire Nautilus gekocht Aspire Premium Kit | VaporShop.be

    Samen met suare drops e-liquids aardbei en munt. Heb ze al eens apart gedaan en heb ook al eens een mengeling gemaakt en ze smaken wel lekker. Samen met die aspire geven ze wel het waterpijp gevoel zo. Niet absurd veel damp, maar dat wou ik ook niet. Ge kunt die aspire wel regelen in voltage en lucht da ge mee trekt en dergelijke.


    En ik heb er nog geen zin in een sigaret door gekregen Tis gewoon tof om zo soms eens te doen ipv ne zak chips open te trekken
    Leuk, ge kunt nog zo veel meer smaken hebben, ook op 0mg, maar als het occasioneel eens is, zou ik me er niet te druk in maken
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  3. #1533
    Hatchetman's Avatar
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    Heeft iemand die unicorn milk flavors al gekocht?
    Ben al sinds gisteren aan het zoeken maar geen enkele shop die ik ken heeft alles in stock.
    Sweet strawberry en butter cream niet op chefs, savevape heeft dan weer andere dingen niet (plus daar heb je enkel 10ml flesjes).
    Zijn er nog sites waar ze alles in 1 keer hebben.
    Ook nog, is capella "butter" op chefs hetzelfde als capella "butter cream" op savevape of zijn dit 2 verschillende dingen?
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  4. #1534
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    butter en butter cream zijn verschillend , heb nog niet gekeken om dat recept te maken eigenlijk ...
    misschien hier ? Search - butter cream
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  5. #1535
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    Capella Flavour Drops UK

    Hebben buttercream instock
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  6. #1536
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    thnx, kende die site niet scorba, die hebben andere van de benodigde dan weer niet in stock(sweet strawberry), .
    Zie enkel butter daar nostra niet butter cream, daar hebben ze de strawberry dan weer wel.
    Zonde op 2 sites bestellen voor 1 smaak te maken.

    Zit net op usa site te kijken, is 19.95 usd daar per 4oz (120ml), verzending is wel 28 usd mmmm
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  7. #1537
    Nostradamus2000's Avatar
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    Hatch moet helemaal naar beneden scrollen. Daar staat de butter cream. Btw fruitloops is top :-)
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  8. #1538
    Hatchetman's Avatar
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    Woop woop hadk niet gezien, zelfs in 30ml
    Gaat goedkpêr zijn dan VS site gok ik, die versturen met fedex dat is zeker taxed.

    Deze was de fruitloops btw moest je er zelf zin in krijgen kunt ge het ergens saven

    Bavarian Cream (TPA) 2%
    Berry Crunch (TPA) 2.5%
    Fresh Cream (FA) 3%
    Fruit Circles (TPA) 7%
    Marshmallow (TPA) 2%
    Sweet Cream (TPA) 1.5%
    Last edited by Hatchetman; 28-09-2015 at 00:29.
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  9. #1539
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    Quote Originally Posted by Hatchetman View Post
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    Woop woop hadk niet gezien, zelfs in 30ml
    Gaat goedkpêr zijn dan VS site gok ik, die versturen met fedex dat is zeker taxed.

    Deze was de fruitloops btw moest je er zelf zin in krijgen kunt ge het ergens saven

    Bavarian Cream (TPA) 2%
    Berry Crunch (TPA) 2.5%
    Fresh Cream (FA) 3%
    Fruit Circles (TPA) 7%
    Marshmallow (TPA) 2%
    Sweet Cream (TPA) 1.5%
    Heb die een paar weken geleden ook gemaakt denk dat we op dezelfde site zitten om recepten te zoeken en te maken
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  10. #1540
    Hatchetman's Avatar
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    Is redelijk sterk van smaak hé, is zowat de enigste waar ik niks extra van flavour moest insteken op max VG.
    Zou een looper clone moeten zijn (nog nooit gedampt) maar de uitkomst van die mix trekt erg fel op 1 van de cloud sience fruits.
    Smaak is voor mij ok, juist beetje te "in your face" fruit smaak, damp liever zachtere smaken.
    Kan maar niet van de aardbei afblijven laatste 1-2 maanden, heb nooit graag aardbei gedampt buiten tater waar je meer choc cake in proeft dan aardbei.
    Nu kan ik hele dagen aardbei dampen ineens, ga zoveel mogelijk recepten met aardbei en custard of cream proberen.
    Moest er iemand goed aardbei recept (buiten die unicorn, hebk net besteld) hebben delen aub.

    *
    ff gekeken, heb meer dan 400ml van die tater clone gedampt in de laatste weken lol

    Een "red hots" (van die snoepjes) met aardbei exhale zou vet zijn, kan kilos van die red hots eten.
    Ken enkel geen liquid die zo smaakt met aardbei erbij, zal zelf iets moeten proberen % gewijs.
    Zag gisteren ook een "purple violets" flavour op chefs, daar moet ook iets lekker mee te maken zijn, snoepjes zijn allesinds lekker.

    *
    Net 3 smaken van shakadeema binnen gekregen, merkt ge allesinds aan dat die al langer mixt dan mezelf, wel ERG licht van smaak (ook natuurgetrouwer, vooral die watermeloen en citroen op de actergrond is net sap van een echte citroen zonder de zuurte).
    Rieken alle 3 erg smakelijk, ben er zeker van dat ik die ga lusten, is ook een soort aardbei die ik nog niet gehad heb.
    Als ge er niks mee inzit om die recepten te delen doen aub shakadeema, alle 3 aub en sorry ik had geen amber glaasjes, mijn waren gewoon uitgekookte liquidflesjes.
    Gaat een smakelijke avond worden...die watermeloen gaat ook te lekker zijn imho doet me denken aan alien visions hype (Cantaloupe/water meloen) nom nom nom, merci
    Hoe komt dat die full vg zo lopig zijn ivg met mijn max vg, virgin vapor is ook zo lopend, die hebben ook full vg. Mijn max vg met pg flavors en PG nic zijn dikker? Zo lopender is fijner in gebruik.
    Last edited by Hatchetman; 28-09-2015 at 18:18.
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  11. #1541
    shakadeema be's Avatar
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    Vanavond Hatchet zijn brouwsels eens testen
    Die Castle Long, is dat een clone versie of de originele die je mij gegeven hebt ?
    Die looper & rear diff vind ik al zeer lekker ruiken.

    Xbox live: shakadeema be
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  12. #1542
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    Is dat welgekende clone recept, de bourbonsmaak is wat anders dan de originele imho.
    De rear diff kan wat kleine witte puntjes aan de top hebben, ben niet zeker hoe dat komt.
    Heb al mijn liquids in oven gesteeped voor paar uur, met dopjes toe op lage temp en ik had het met alle 3 de flesjes van u, nostra en mijn met die smaak, andere smaakjes zelfde steep hadden dat niet.
    Vraag me af of dat gekristalizeerde suiker is van die pumpkin pie flavor, alhoewel om te kristalizeren heb je toch echt wel erg hoge temp nodig?
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  13. #1543
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    Flesjes van mij zouden normaal al vape klaar moeten zijn.
    Behalve die crunchberry lemon kan je beter nog een dag of 3 laten staan.
    Steepen in de oven doe ik niet, als er iets gesteeped moet worden neem ik een glas lauw water en zet ik het flesje daar in.
    Dat witte randje aan top van het flesje heb ik ook als ik net iets vers gemaakt heb.
    Gaat bij mij na een paar dagen weg.
    Last edited by shakadeema be; 28-09-2015 at 15:51.
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  14. #1544
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    Inside FlavourArt
    https://youtu.be/x01Sn7kUMdw

    Staat nog niet op busardo zijn kanaal, geen idee waarom.

    Informatieve post van John gisteren, één van de FA mensen op ukv ivm flavors.

    Over the past six years I have been lucky (sometimes unlucky!) to have tried hundreds of different flavours. One predominant trait seems to be that of over-flavouring eliquid; you often read of vapers using up to 30% flavouring in an eliquid, which seems crazy. UK and US vapers have a penchant for 'in your face' flavours that are strong to the point of overpowering. Go to Italy however and you will find the preference is more for subtlety and complexity. If blended flavours are overdosed they often lose the distinction between the key flavours and can be overtaken by the background flavours. The whole purpose of blending flavours is to create a mixture that has an overall pleasing taste; all of the key flavours should remain in the foreground with the space between them being filled more discreetly with the background flavours that are created during the blending and steeping process. If you painted a picture of five beautiful models on a white background it might look okay. If you added a busy background with lots of brightly coloured elements, the models might be lost or overpowered. If you painted a sympathetic background, say a nice blue sky, sea, sand,and a few palm trees carefully positioned, then you might have a good picture.
    It is a similar principle when creating a blend of flavourings and the ultimate aim is to create something that people can savour and enjoy. It might be necessary to re-educate our tastes in order to experience the true complexity of some blends by using smaller amounts in our eliquid. This is something I have been trying for some time and I am once again enjoying vaping more without my taste buds being assaulted by intense flavours. There is so much pleasure in being able to hear each member of the flavour orchestra rather than just the bang of the drum, the strident notes of the horns, or the clash of symbals. Some will be more prominent but they should all blend together to create the perfect symphony with each note harmonised.

    Try mixing some blended flavours at around 3% to 5% then fine tune your equipment to find the sweet spot and you could be nicely surprised, although it might take a while for your palate to adjust to the subtleness. Less can be more and with complex flavours that is often the case. Sometimes it will be necessary to vape at a lower power to find that sweet spot, sometimes it will require more airflow to find the perfect vape on a particular flavour; being able to 'shape the vape' by way of making minor adjustments is just as important as choosing where to sit when listening to the orchestra.


    The “Taste Map”: All Wrong:-

    One of the most dubious “facts”about taste—and one that is commonly reproduced in textbooks—is the oft-cited but misleading “tongue map” showing large regional differences in sensitivity across the human tongue. These maps indicate that sweetness is detected by taste buds on the tip of the tongue, sourness on the sides, bitterness at the back and saltiness along the edges. Taste researchers have known for many years that these tongue maps are wrong. The maps arose early in the 20th century as a result of a misinterpretation of research reported in the late 1800s, and they have been almost impossible to purge from the literature. In reality, all qualities of taste can be elicited from all the regions of the tongue that contain taste buds. At present, there is no evidence that any kind of spatial segregation of sensitivities contributes to the neural representation of taste quality, although there are some slight differences in sensitivity across the tongue and palate.

    The Taste Mechanism:-

    Flavour is a complex mixture of sensory input composed of taste (gustation), smell (olfaction) and the tactile sensation of food as it is being munched, a characteristic that food scientists often term “mouthfeel.”

    Although people may use the word “taste” to mean “flavour,” in the strict sense it is applicable only to the sensations arising from specialized taste cells in the mouth. Scientists generally describe human taste perception in terms of four qualities: saltiness, sourness, sweetness and bitterness. Some have suggested, however, that other categories exist as well—most notably umami, the sensation elicited by glutamate, one of the 20 amino acids that make up the proteins in meat, fish and legumes. Glutamate also serves as a flavour enhancer in the form of the additive monosodium glutamate (MSG).

    Taste cells lie within specialized structures called taste buds, which are situated predominantly on the tongue and soft palate. The majority of taste buds on the tongue are located within papillae, the tiny projections that give the tongue its velvety appearance. (The most numerous papillae on the tongue—the filiform, or threadlike, ones—lack taste buds, however, and are involved in tactile sensation.) Of those with taste buds, the fungiform (“mushroomlike”) papillae on the front part of the tongue are most noticeable; these contain one or more taste buds. The fungiform papillae appear as pinkish spots distributed around the edge of the tongue and are readily visible after taking a drink of milk or placing a drop of food colouring on the tip of the tongue.

    SALTS, such as sodium chloride (NaCl), trigger taste cells when sodium ions (Na+) enter through ion channels on microvilli at the cell’s apical, or top, surface. The accumulation of sodium ions causes an electrochemical change called depolarization that results in calcium ions (Ca++) entering the cell. The calcium, in turn, prompts the cell to release chemical signals called neurotransmitters from packets known as vesicles. Nerve cells, or neurons, receive the message and convey a signal to the brain. Taste cells repolarize, or “reset,” themselves in part by opening potassium ion channels so that potassium ions (K+) can exit.

    ACIDS taste sour because they generate hydrogen ions (H+) in solution. Those ions act on a taste cell in three ways: by directly entering the cell; by blocking potassium ion (K+) channels on the microvilli; and by binding to and opening channels on the microvilli that allow other positive ions to enter the cell. The resulting accumulation of positive charges depolarizes the cell and leads to neurotransmitter release.

    SWEET STIMULI, such as sugar or artificial sweeteners, do not enter taste cells but trigger changes within the cells. They bind to receptors on a taste cell’s surface that are coupled to molecules named G-proteins. This prompts the subunits (a , b and g ) of the Gproteins to split into a and bg , which activate a nearby enzyme. The enzyme then converts a precursor within the cell into so-called second messengers that close potassium channels indirectly. Just as important as ingesting the appropriate nutrients, is not ingesting harmful substances.The universal avoidance of intensely bitter molecules shows a strong link between taste and disgust. Toxic compounds, such as strychnine and other common plant alkaloids, often have a strong bitter taste. In fact, many plants have evolved such compounds as a protective mechanism against foraging animals. The sour taste of spoiled foods also contributes to their avoidance. All animals, including humans, generally reject acids and bitter-tasting substances at all but the weakest concentrations. The intense reactions of pleasure and disgust evoked by sweet and bitter substances appear to be present at birth and to depend on neural connections within the lower brain stem.

    The strong link between taste and pleasure—or perhaps displeasure—is the basis of the phenomenon of taste-aversion learning. Animals, including humans, will quickly learn to avoid a novel food if eating it causes,or is paired with,gastrointestinal distress.


    About Flavors

    We have the pleasure to inform you about flavors

    Natural and artificial flavors are defined for the consumer in the Code of Federal Regulations. A key line from this definition is the following: " a natural flavor is the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional." Synthetic flavors are those that are made from components that do not meet this definition.

    The question at hand, however, appears to be less a matter of legal definition than the "real" or practical difference between these two types of flavorings.

    There is little substantive difference in the chemical compositions of natural and artificial flavorings. They are both made in a laboratory by a trained professional, a "flavorist," who blends appropriate chemicals together in the right proportions. The flavorist uses "natural" chemicals to make natural flavorings and "synthetic" chemicals to make synthetic flavorings. The flavorist creating synthetic flavoring must use the same chemicals in his formulation as would be used to make a natural flavoring, however. otherwise, the flavoring will not have the desired flavor. The distinction in flavorings--natural versus artificial--comes from the source of these identical chemicals and may be likened to saying that an apple sold in a gas station is artificial and one sold from a fruit stand is natural.

    This issue is somewhat confusing to the average consumer in part because of other seeming parallels in the world. One can, for example, make a blue dye out of blueberry extract or synthetic pigments. These dyes are very different in chemical composition yet both yield a blue color. Similarly, consider one shirt made from wool and another from nylon. Both are shirts, but they have very different chemical compositions. This diversity of building blocks is not possible in flavorings--one makes a given flavor only by using specific chemicals. Thus, if a consumer purchases an apple beverage that contains an artificial flavor, she will ingest the same primary chemicals that she would take in if she had chosen a naturally flavored apple beverage and the same chemicals that nature provided during the apple ripening.

    When making a flavor, the flavorist always begins by going to the scientific literature and researching what chemicals nature uses to make the desired flavor. He then selects from the list of flavor components found in, say, real apples, generally simplifying nature list to eliminate those chemicals that make little contribution to taste or are not permitted owing to toxicity. (Nature has no restrictions on using toxic chemicals, whereas the flavorist does.) The flavorist then either chooses chemicals that are natural (isolated from nature as described above) or synthetic chemicals (made by people) to make the flavor.

    So is there truly a difference between natural and artificial flavorings? Yes. Artificial flavorings are simpler in composition and potentially safer because only safety-tested components are utilized. Another difference between natural and artificial flavorings is cost. The search for "natural" sources of chemicals often requires that a manufacturer go to great lengths to obtain a given chemical. Natural coconut flavorings, for example, depend on a chemical called massoya lactone. Massoya lactone comes from the bark of the Massoya tree, which grows in Malaysia. Collecting this natural chemical kills the tree because harvesters must remove the bark and extract it to obtain the lactone. Furthermore, the process is costly. This pure natural chemical is identical to the version made in an organic chemists laboratory, yet it is much more expensive than the synthetic alternative. Consumers pay a lot for natural flavorings. But these are in fact no better in quality, nor are they safer, than their cost-effective artificial counterparts.
    Last edited by Hatchetman; 30-09-2015 at 02:59.
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  15. #1545
    Propaganda's Avatar
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    Deze week bezig geweest met mijn eerste RDA;
    Na een beetje spelen de scottish roll tegengekomen.
    Beste vape ervaring tot nu toe!

    Ben nu aan het denken om ook een RTA te kopen. Zijn die Kayfun's nog steeds de beste keus?
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