Thanks for sharing the recipe.Looks like I'll need to add a couple of flavors to my list of ones to buy.
Does anyone know how to use the acetyl pyrazine? If it's sold at 5% and tastes good at 10ppm (which is .001%), it will need to be diluted a lot. So, I assume that I'd want to dilute it to something like .1%, then use that at 1% in recipes. Is that right, or am I misunderstanding something?
i would like to know as well
Brittany explains how to dilute it here.
HTH.