Everyone I've given this juice loves it! The first 10 ml. test batch was made without Bavarian cream and was still delicious. 2 days curing time is recommended to allow Bavarian cream and AP to combine fully. But not too bad right away.
UPDATE: 2021/09/16 06:59 PM
I have been making this with AP reduced to .25% (approx. 1 drop per 10 ml) and EM reduced to .50%. (many have suggested this, and I find that less sweetener increases the longevity of the berry notes)
I just made this with Flavour Art Black Currant at a reduced % as TFA's Currant was unavailable. Will update after 1 week.
This is very good. I might drop down the acetyl pyrazine a bit, as it's a bit strong when fresh - but I'm thoroughly enjoying this! Thanks for the recipe.
I hope you're joking and just trying to be funny. Negro is spanish for black. It's pronounced Neh-gro. Crema is spanish for creme. Black creme is what i named this because it has creme flavours, black currant and i like the spanish language.
Also a recipe can't inherently be "racist". Only the name might be if racial epithets or euphemisms are used in the title. Additionally the word "negro" as used in north american culture, while not at all a P.C. term, is generally not regarded as racist or offensive unless intent is indicated, which, in this case, it is definately not.
The name should be "crema negra," not negro. Spanish has noun/adjective agreement and la crema is a feminine noun. In Spanish "crema negro" sounds kinda like "she mixes his own e-juice" sounds in English. Anyway tis is one of my favorite recipes, w/ all flavorings lowered by 1/4 or 1/3 to suit my taste