For starters, you don't need to use anhydrous alcohol. Some people claim that harmalas dissolve better in alcohol that has a little H2O in it.
Next, I don't recommend using strait caapi vine in your mix. The preferred method would be to make a menstrum.
I'm sure you've seen how salvia is available in 10x, 20x, 50x etc concentrations... How they get that number is they take, for instance, 10 grams of salvia and soak it in alcohol for a month and strain it. This alcohol is your menstrum. You then evaporate it onto 1g of fresh, dried salvia leaf and now you have 10x salvia. So basically it's a ratio of 10:1.
For a 20x blend, you'd soak 20g of salvia and evap it onto 1g of fresh dried leaf.
So this is basically what you want to do with your caapi.
You'll soak 100g of caapi for a month, shaking lovingly everyday. Then you'll strain that caapi and evap it onto 10g of the herb
(s) of your choice. Most people prefer caapi leaves, but it's not required.
Once that is fully evapped, you now have a 10x caapi blend.
Next you'll take 1g of spice and dissolve it in alcohol and then add 1g of your 10x caapi blend.
Once that is fully evapped, you're good to go.
Sometimes you'll have to spread this final product out in a baking pan for a day or so to fully evaporate all of the solvent.
Another option you have instead of making a menstrum, is to extract the harmalas from caapi or syrian rue and add them to your herbs at a known ratio. Most people prefer 300mg harmalas:1g spice:1g herbs. I prefer 500mg harmalas:1g spice:1g herbs.
If you don't have concentrated harmalas in your mix, you've basically got enhanced leaf, not changa.Convert a melodic element into a rhythmic element...