Apple Pie

Tested @ 3%, diluted in 70/30 0Nic

Tested on a R200 Bonza dual coil 0.14ohm Flapton @ 100w

Manufacturers description – “The grandmother classic”

SnV

This is mainly a baked pie crust with a slight hint of apple, with a hint of dark sugar and cinnamon

7 day steep

No change

14 day steep

No change

28 day steep

The apple has increased in strength although the baked pie crust is still slightly stronger. The hint of dark sugar and cinnamon remains, the dark sugar seems to be slightly lighter than a full brown sugar

Suggested usage

I’d use this as an accent 0.5%-1%, Background 1%-2.5%, Main 2.5%-4%. Standalone 3.5%-6%

This isn’t as strong as some FA flavours, used below 3% this would give you more of a baked pie crust as the apple would get covered in a mix, although that pie crust would still need a little extra help to become a full pie crust, used above 3% in a mix you will start to get that baked apple flavour starting to come through, however if used with strong flavours, again the apple would get covered leaving you with just a pie crust.

For a full apple pie this would need to be used at 4% and paired with another apple and possibly another flavour to bring the pie crust out more.

I’d use this with Biscuits, Pie Crusts, Bakery, Apple & other fruits, Creams, Custards, Vanilla, Pie fillings, Custards and Ice Creams.

FA recommended usage - 2%-3%