Upgrade your account to get rid of the ads.

(TPA) Acetyl Pyrazine 5%


By: The Flavor Apprentice (TPA)
Buy From: ecigexpress gremlin wizard

Used in 6145 recipes at an average of 0.612%.

Loading...

361 DIY E-Liquid Recipes found


Acetyl pyrazine boosts the nuttiness of the soft almond in the cookie while marshmallow gives it thickness and body. I could add more cookie but I kind of like it this way. Soft, sweet and slightly nutty.

The story behind this mix is simple, I was sick of the good recipes that I had managed to make and wasn't really interested in the "what i can make" list. I took my tester of wf sc almond cookie and started to vape on it but it needed something for body so in went some marshmallow. Then i felt like i almost lost the soft almond so I touched it up with a tiny bit of AP. Tried it some more and decided that it was exactly what I was looking for at that moment but I wanted a little sweetness but not a candy like sweetness that you get from cap super sweet alone. I'd say that the flavor of an almond sandy cookie is there but not the dryness and texture. Overall, it has a nice light flavor and a nice body. I can see how someone else might want to add some kind of cookie to this but it doesn't really need it.

10

so this is basically spot on clone to me tell me what you guys think in the comments i tried Shakenvape007’s although i thought it was a very close remix/clone i deff thought there was something missing and the maple syrup he used was just to harsh to of had been in country clouds corn bread pudding so i did my own clone and took his maple syrup out and used FA maple syrup witch is much smoother and taste much better and i also wasnt getting the same thickness i get from the original corn bread pudding so i used vanilla pudding and it worked very well . The cheesecake graham crust and vanilla custard and vanilla pudding all combined create a very nice think mouth feel , i added in kettle corn by TPA to give a more “sweet corn” taste because without it it kinda just feels like it’s missing something it really makes a huge difference if you wanted less sweetness use kettle corn at 0.75%. i’m using 0.75 super sweet because the original is sweet AF . feel free to go up to 1 % or go down to 0.5% or even no % still works just not as vibrant with out it .

Cremino Bianco is a white chocolate version of gianduja, an Italian confection made of roasted hazelnut paste and chocolate.

White chocolate has been my vaping white whale, as I have yet to try an authentic one, but really love the taste and profile. As I was attempting to create one, I discovered that with a dash of hazelnut it really comes alive!

So, to create the white chocolate base, a mix of TPA & FW white chocolate, WF white chocolate milky cream and a bit of FW sweet cream. The sweet cream gives the white chocolates more dimension and makes it taste a bit closer to the real thing.

Bridge to the hazelnut with WF hazelnuts and cream, add a drop of TFA hazelnut and round the nutty flavour of with a hint of acetyl pyrazine.

This recipe needs at least 14 days to develop properly, and if you can hold off for 3 weeks you will find it's sweet spot.

Please mix, enjoy and let me know what you think!

You should be patient with this one because it needs 40 days of maceration.
The result is a sweet creamy pecan nut cracker.
(Not so much of cookie and a very creamy pecan...).

Leave me your thoughts if you mix it and thanks to the community.

1

Driving along puffing Lemon Tart Remixed i came up with the idea to make an almond vape out of it.
And it ended up beeing to delicious not to share.
The idea was to take out the lemon parts and replace them with almond dito's.
FA Almond and a splash of INW Marzipan felt natural. FA Torrone came as an afterthought.
It was very good already there. Having vaped 30 ml i added TFA Azetyl Pyrazine just to se what happend.
Voila.
Mix it.
Shake it.
Vape it.

Profile: A nutty biscuit

Notes:

For the biscuit part, my obvious go-to biscuit is here JF Biscuit. I decided that over INW Biscuit, as I find INW Biscuit to be just a tad too dry for what I wanted to achieve here.
To add a little pow-wow to the biscuit, I paired it up against a slight touch of AP, which helps the biscuit to feel a little bit more crunchy.

For the nuts, I went for my go-to FA Hazel Grove as I really enjoy the nuttiness it brings to the table and the slight taste of praline really works well in a nutty bakery type. I added in some WF Butter Pecan Pie to do a little dance with the hazelnut and it brings a warming creamy element to the mix along with some buttery and creamy notes, that goes really well with the biscuit.

Lastly, a finishing dash of FLV Cream and FA Carmel to add a further round touch, some rich mouthfeel and to help the warming touch.

Let it steep for a minimum of 2 weeks to get this recipe to reach its full potential.

Enjoy!

1

Frooty Loops in sweet "cream"..With slices of ripe bananas...between the (Cap)Sweet Strawberry and (La) Banana Cream it takes the lemon of the fruit circles a tad but still leaves it good and sweet.

A cookies and cream recipe. It 's a fluffy buttery cookie with a thick cream on top.
Two layers.
The cookie consists of INW Biscuit stone, VT Biscuit Base, WF Brown Sugar Cookie SC and WF Shortbread Cookies SC. The INW Biscuit gives the base of the biscuit with its well-known buttery flavor. The WF Shortbread Cookies provides the very fluffy feel to the cookie, but to balance it out and tighten it a little I added a VT Biscuit Base. Brown Sugar Cookie gives bass to the stone with slightly sweeter notes like black sugar over darker dough (oatmeal - biscuit?).

The cream consists of TPA Bavarian Cream at 2% where it starts and gives caramel notes,, WF Caramel Butter, VT Pudding Base where it acts as a bridge with its biscuit notes, but also rounds the biscuit and cuts the very rough texture. Last but not least, VT Sweet Cream that slightly lightens the creams and spreads them to the recipe. VT Cookies and Cream is the perfect bridge for this kind of recipes.

1

Profile: Biscuit with Bourbon Cream

Notes:

When I was a young strapping lad, my favourite biscuit (and still is from time to time) was those with bourbon cream in them as a filling.
So I set sails to create something like it.

The biscuit itself is made using a combo of JF Biscuit as for the base, adding in ooo corn bread for flavor and texture and finalizing the flavor and texture with a notch of AP.
The cream itself I decided on FA Irish Cream backed up by FLV Bourbon and to add some thickness I added TFA Marshmallow and cream.

It's not too overpowering in either the bakery or the booze, but are balanced very well.
Both inhale and exhale gives you both bakery and booze and people say, that it does smell like a biscuit too.

I left it for about 7 days steep, to where I found it exactly as I wanted it, but it might turn better over time.

Enjoy!

Update after a few weeks. After a few weeks steep recipe is steeping nice. I also have another version which I will just update notes Here. You can sub out the fw butterscotch ripple, wf caramel butter and replace it with TPA butterscotch at 3% and FA Carmel at 0.75% give about 2 weeks as well. It will be more butterscotch top notes and a deeper caramel flavor. Both are good imo but that's up to you on how you want to mix the recipe 😋 enjoy.

Diy Mixers Crew attempt at Steep PopDeez. #DMC #cloningwiththecrew #popdeez

Recipe notes here=====> https://www.youtube.com/watch?v=QQTSOsd8pbg

New mixers always welcome=====> https://www.facebook.com/groups/dmcdiy/

Flavor Notes