Got a few flavors and don’t know what to make with them?
You can use this area as a sounding board… I am sure with as many experienced mixers here… someone can help out! 
Does your recipe need help? Ask here too! 
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No, actually I’m missing a few flavors 
but now that you speak of it, I’ve been on a kick lately of mixing a lot of Single Flavor Manufacturer recipes, just for the challenge. And I have this recipe, that I really like (vaping it now), But I would LOVE to make it an all FLV mix. What FLV flavor can I use in place of Champagne TFA to give me a sparkling strawberry wine 
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brut bubble wine or moscato would both work there @Rocky02852 (moscato is a little sweeter and would be my choice but either one will make it better )
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Yeah although I don’t have either, I was thinking moscato also, seeing this is a Demi Sec mix.
What percentage would you say to start with here with the moscato 
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I would say .4 - .5 will be plenty
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Even Morning Mimosa wiuld work in this recipe , it does have a orange citrus but its not too bright . The morning Mimosa would go great with the Lemonade and Alpine especially…But what like @Woftam said the brut bubble wine does have a slight hint of Apple that I never noticed until someone pointed it out …
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Thanks @woftam, @Fiddy, Think I’ll pick up all three and play around with it. I’m getting a FLV order in now using @SmokyBlue‘s 15% off promo code which also includes free insider samples, on my last order I got 2 free 15ml flavors 
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I’d go with the morning mimosa… @ .6% and brute bubble wine @ .4% for that dryness Demi Sec’s are known for… Moscato is not that dry at all, and it is rather a dark mix, the higher you take it.
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Yeah you would think Demi Sec is drier than Sec, (or the even more drier brut) but the word can be deceiving (Demi-sec is the sweetest of the three) Moscatos are my favorite wine and I’ll probably try that first in this recipe but I did pick up all three
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It is… but I hope you have fun playing with them all, Rocky…
That is the biggest fun is finding what you like, and what you don’t!
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What I’m trying to mix is an eastern Europe Easter recipe, the Putizza, or Potica.
https://joepastry.com/2013/making-potica/
it’s a straight forward nuts raisins rum and cinnamon filling with rolled dough.
The Filling is fairly straight forward, (avoiding the raisins…) FA Nut mix and the cinnamon layer sort of work, for the alcohol I tried with Jamaican, but didn’t work, swapped it with eggnogg for just the right alcoholic taste.
What I can’t get right is the dough, can anybody help me please? (well I did say please didn’t I?)
Tahnk you so much… btw @steampugs @woftam did I miss… bring your troubled recipes here 3d? Cheers, Frank.
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Thanks Simon @woftam
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Soft or crunchy?
Flv Sweet Dough .3-.4%
Zeppola around maybe under 1%
Could work you may have to drop the crunch and/or pie crust to make room
Depending on if it is a donutish kinda thing.
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Thanks for the hints Simon, it’s a soft dough, not crunchy, nor fried, oven baked, haven’t tried FLV’s sweet dough (on my forever growing wishlist though)
Zeppola prob a but too donuty, but my guess is that Sweet dough/Pie crust layer could work well… I’ll defo drop the crunch cereal, I was just rying to make up really and wasn’t too conviced about it neither…
Spending more money now…
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Starch base… def need!! at .2% to .4% sometimes even as much as .6%
Raisin Rum at .2%
Beer nuts is fab!
I’d run with Cinnamon Roll at 1.2%
add some Sweet Cream cuz everyone <3 sweet cream… at 1%
Caramel and Brulee both at .8%
maybe a drop or 2 of maple…
Not sure if there is any fruity hints… but try some sweet fig at .2-.4%
Looks tasty @Iv3shf
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Thanks love, You’re right starch base is something I also needed for another recipe. Didin’t think about raising rum, that’s definitely needed!!!
Beer nuts to support the nuts layer… mmmhhh well done!
No fruits in this one, but the caramel & brulee could give me that baked taste I’m looking for…
Thank you @SmokyBlue
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You know I am just itching to try this with some tropical citrus, @Iv3shf… it’s got my fingers itching to play!! haha!! Maybe a subliminal lingering taste that just makes it all brighter! I might have to play too… and I need to do a good mix tonight… only chance I will have for the rest of this year… <3
For more of a baked taste, try adding that apple filling at .2-.4% perhaps? or Apple Cider… keep them super low… you wont get the apples but that baked taste will just pop out with the caramel and brulee
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Real Flavors Baked bread might work for you in this case. Gives that warm bread taste.
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Im scratching my head, deciding if this needs to get added to my stash… the description on the FLV site is a little helpful. ELR notes a bit useful . guess I best get some and try
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What ever you do, do not lick drops of starch base or pastry zest direct haha!!
both are really nice additions to excellent bakery juices 
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