Hi everyone!
I have been waiting a year to try this, and finally got the chance, just in time for Christmas
Here in Switzerland, for like one month a year after the grape harvest, they sell a couple of different āyoung wineā beverages in supermarkets with really low alcohol content (1.5%):
I really wanted to use it instead of wine, in the hopes that I could skip the boiling process, and still call it wine soap. Taste-wise itās barely a step up from grape juice, but itās not diluted with water, really just pressed grapes.
So I did, used 100% of the liquid as bourru, most of it frozen and a little liquid. The lye kind of burned the liquid but also kind of not; the smell wasnāt awful but definitely like wine.
I made soap with olive/palm/coconut/castor, scented with Crisp Red Apple (BB), cinnamon eo, and Bulgarian rose eo. Uncolored.
Even before adding the fragrance it reached trace really quickly, then once I added the little devils it did its absolute best to become soap on a stick. Through sheer tenacity I forced it all into little molds, with varying degrees of esthetic success:
At the moment itās a beige color, but I think it will darken as it cures a bit.
The pleasant surprise for me is that it doesnāt stink! From previous posts of wine soap this was indicated as a problem for several months. Also, compared to honey soaps, this one did not aggressively heat up at least in the molds, so not too many volcano-tendencies.
All in all, Iād say it works to use young wine in soap making, lets you skip a step. Just have to move really quickly, especially if you want to add cinnamon scent
Iāll post a pic in a few weeks if the color changes
I have been waiting a year to try this, and finally got the chance, just in time for Christmas

Here in Switzerland, for like one month a year after the grape harvest, they sell a couple of different āyoung wineā beverages in supermarkets with really low alcohol content (1.5%):

I really wanted to use it instead of wine, in the hopes that I could skip the boiling process, and still call it wine soap. Taste-wise itās barely a step up from grape juice, but itās not diluted with water, really just pressed grapes.
So I did, used 100% of the liquid as bourru, most of it frozen and a little liquid. The lye kind of burned the liquid but also kind of not; the smell wasnāt awful but definitely like wine.
I made soap with olive/palm/coconut/castor, scented with Crisp Red Apple (BB), cinnamon eo, and Bulgarian rose eo. Uncolored.
Even before adding the fragrance it reached trace really quickly, then once I added the little devils it did its absolute best to become soap on a stick. Through sheer tenacity I forced it all into little molds, with varying degrees of esthetic success:

At the moment itās a beige color, but I think it will darken as it cures a bit.
The pleasant surprise for me is that it doesnāt stink! From previous posts of wine soap this was indicated as a problem for several months. Also, compared to honey soaps, this one did not aggressively heat up at least in the molds, so not too many volcano-tendencies.
All in all, Iād say it works to use young wine in soap making, lets you skip a step. Just have to move really quickly, especially if you want to add cinnamon scent

Iāll post a pic in a few weeks if the color changes
