Milton the Monster....
Okay. What I learned this week is that I'm a total NEWB when it comes to mixing.
I'm doing great with single flavors. No problem there. I can get the ratios I like, the proper nic and good single flavors that rival the best. I've made a great vanilla custard. A good carmel cappuccino. A good french vanilla. Peach? No problem.
The problem comes with mixing flavors. In general, the problem is, when I mix peanut butter with banana I end up with something that is "in between". It's neither peanut butter nor banana. It washes out in to something non distinct. It's not horrible and it's totally vapable. But it doesn't have that separation that I'm looking for. It's kind of monotone.
And that seems to generally happen when I'm marrying flavors.
I don't know if this is a percentage issue or a flavor issue, or if it's tastebuds or what. Kind of perplexing.
I'll keep at it. But it feels like I'm searxhing for the Holy Grail here!