From what i've read if you go upward of 10% it smells like bad cheese or vomit; however, both articles i read about it said nothing about inhibiting gel or adding a FO or EO.
I was thinking of adding it at 10% with a mixture of red wine and blackberry sage FO then slapping it in the fridge. Sort of a tiny tribute to Julia child whom i adore.
"With enough butter, anything is good"
I was thinking of adding it at 10% with a mixture of red wine and blackberry sage FO then slapping it in the fridge. Sort of a tiny tribute to Julia child whom i adore.
"With enough butter, anything is good"