lafemmeknitkita
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- Aug 3, 2013
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Hi! I have a few questions about a couple of soap batches I did this week. I made 2 batches of Yogurt and Cucumber Soap.
Both Batches have this basic recipe, Soap Calc was used to get water/lye ratio
Avocado Oil - 5%
Castor Oil - 10%
Coconut Oil 76 degrees - 25%
Mango Butter - 5%
Palm Oil - 25%
Rice Bran Oil - 25%
Maracuja (Passion Fruit) Oil - 5%
The cucumber puree and yogurt (vanilla yogurt) each made up 1/3 each of the called for water, added to both batches at trace.
Superfat 10%
Yuzu Fragrance
Both set for 2.5 days before cutting.
I made a slight mistake with the 2lb hot process batch, and used appx .8oz more lye than I should. I went ahead and made the batch anyway, knowing I could potentially have a bum batch on my hands, but chalking it up to a learning exp even if I chucked it in the bin. The batter immediately seized, but I was able to smooth it out somewhat and continue on. The finished loaf still has small pieces of the seized white batter in it. These seem to zap just a smidge, which is not surprising to me. (see first pic)
The second batch was simple cold process, using the same recipe. This whipped up to a lovely, creamy batter with a nice thick trace. I popped it in the fridge through gel as I wanted to maintain that creamy consistency. It still gelled, no big deal, but when I cut it today the middle was still very wet and there was a crack in it. This batch did not have the lye overage the first did, and the middle and crack does not zap at all. (see second pic)
So my questions:
1. Can I fix either of these by rebatching? I am pretty sure I can on the second, but not sure on the first. I was wondering if there were any suggestions on how to do so. Wait until the second sets completely?
2. While I know what I did wrong on my first batch, what caused this in the second batch and how can I avoid it in the future?
Thanks so much. This place is always such an awesome place to get answers!
Both Batches have this basic recipe, Soap Calc was used to get water/lye ratio
Avocado Oil - 5%
Castor Oil - 10%
Coconut Oil 76 degrees - 25%
Mango Butter - 5%
Palm Oil - 25%
Rice Bran Oil - 25%
Maracuja (Passion Fruit) Oil - 5%
The cucumber puree and yogurt (vanilla yogurt) each made up 1/3 each of the called for water, added to both batches at trace.
Superfat 10%
Yuzu Fragrance
Both set for 2.5 days before cutting.
I made a slight mistake with the 2lb hot process batch, and used appx .8oz more lye than I should. I went ahead and made the batch anyway, knowing I could potentially have a bum batch on my hands, but chalking it up to a learning exp even if I chucked it in the bin. The batter immediately seized, but I was able to smooth it out somewhat and continue on. The finished loaf still has small pieces of the seized white batter in it. These seem to zap just a smidge, which is not surprising to me. (see first pic)
The second batch was simple cold process, using the same recipe. This whipped up to a lovely, creamy batter with a nice thick trace. I popped it in the fridge through gel as I wanted to maintain that creamy consistency. It still gelled, no big deal, but when I cut it today the middle was still very wet and there was a crack in it. This batch did not have the lye overage the first did, and the middle and crack does not zap at all. (see second pic)
So my questions:
1. Can I fix either of these by rebatching? I am pretty sure I can on the second, but not sure on the first. I was wondering if there were any suggestions on how to do so. Wait until the second sets completely?
2. While I know what I did wrong on my first batch, what caused this in the second batch and how can I avoid it in the future?
Thanks so much. This place is always such an awesome place to get answers!