Have you tried "cotton candy" grapes yet? There are some cool flavor lessons for us in the story of their hybridization:
http://www.npr.org/sections/thesalt...on-candy-grape-a-sweet-spin-on-designer-fruit.
These taste much sweeter than regular grapes but contain only 12% more sugar. Basically, hybridizers removed tartness, which makes the natural sweetness more prominent & allows sugariness to linger. If you see these grapes in the store, you gotta try a few to taste how it works. If you've tried them, did you like them?
The same principle applies broadly to our DIY. When you find yourself adding stuff to boost the (sweetness, or tartness, or
any specific flavor note), and it's just not working for you, consider whether any of your other ingredients might be adding a conflicting note. The ultimate example is bitter/smokey nic base, which can wreck all your best efforts, even when your flavorings are perfect. But it can be more subtle. When choosing flavorings for a recipe, you usually get better results by avoiding flavor notes you don't want than by trying to cover them up. For example, if bitterness has no place in your mix, don't use FA Bergamot for your orange flavor.
On the other hand, you might find those cotton candy grapes don't taste "natural" to you, specifically
because tartness is removed. I think this helps explain candy-tasting fruit flavors: they're missing some subtle notes we expect to taste in real fruit. I imagine it's more complicated to formulate a realistic-tasting fruit flavoring than a candy-tasting one, and I think this is where FA excels.
The better you know your flavorings, the more likely you'll be able to diagnose problems with your DIY. My first instinct is often to add stuff, and the story of cotton candy grapes reminded me that's not always the solution when a recipe doesn't hit the mark.
Little Debbie's, this one's for you!
Reminds me of 
