nathanstokes
Postman
- Joined
- Aug 5, 2018
- Messages
- 68
So, I did a quick search before starting this thread and discovered that many moons ago someone had asked about how to reduce the sweetness of their 100% VG liquid. didn't want to start an uneccesary new thread so asked my question there (despite it being a 4+ year old thread) but then realised it was in the new user section, so maybe not going to be seen by most DIYers. Apologies for asking the question in two places, but I figure I've got a better shot of getting aadvice in this specific sub-forum.
I haven't started DIYing yet, but one of my major complaints against pre-made liquids is that they're too sweet, and was wondering if there was anything I could add that wouldn't necessarily add flavour, but would round out some of the overbearingly sweet liquids that are available? In the other thread, Flavour Art Bitter Wizard is suggested. Would BW (or anything else someone wants to suggest) achieve this, in tiny quantities, or add a distinct bitter flavour to the juice? (not looking for that either). I was thinking analogously to cooking tomato based pasta sauces where if it's a little too acidic, you add some brown sugar or dark chocolate, or if it's a little too sweet, you add some balsamic vinegar. In neither of those cases so you taste what's added, it just subtly alters the dominant flavours.
Am I on the right track here, or should I be looking at something else?
I haven't started DIYing yet, but one of my major complaints against pre-made liquids is that they're too sweet, and was wondering if there was anything I could add that wouldn't necessarily add flavour, but would round out some of the overbearingly sweet liquids that are available? In the other thread, Flavour Art Bitter Wizard is suggested. Would BW (or anything else someone wants to suggest) achieve this, in tiny quantities, or add a distinct bitter flavour to the juice? (not looking for that either). I was thinking analogously to cooking tomato based pasta sauces where if it's a little too acidic, you add some brown sugar or dark chocolate, or if it's a little too sweet, you add some balsamic vinegar. In neither of those cases so you taste what's added, it just subtly alters the dominant flavours.
Am I on the right track here, or should I be looking at something else?