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Teach Soap • View topic - Water on top of soap

Teach Soap

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 Post subject: Water on top of soap
PostPosted: Mon Jul 20, 2015 2:29 pm 

Joined: Tue Jun 09, 2015 2:44 pm
Posts: 16
Hello everyone.

I'm working with a new recipe of CP soap (I'm used to working with just lard and olive oil) and I made a loaf last night. Just now, I took off the insulation and noticed many beads of water on top of the soap. I read somewhere that this is harmless, but I wanted a second opinion from you guys.

My recipe:

2.10 oz Canola Oil
2.10 oz Corn Oil
10.48 oz Olive Oil
5.24 oz Vegetable Shortening
2.10 oz Soybean Oil
5% Superfat of Lye - 2.813 oz
7.26 oz Water
0.88 Fragrance Oil

Could I have possibly added too much water? I used the lye calculator on Bramble Berry.


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 Post subject: Re: Water on top of soap
PostPosted: Mon Jul 20, 2015 3:03 pm 
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Joined: Mon Jan 14, 2008 11:14 pm
Posts: 24336
Location: Mistress Of Lather
You have a lot of soft oils in there. Did the soap gelled? Sometimes when a soap overheats, you can get little drops on top. Did you check for zap to make sure it's not lye?

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Irena
Closed minds are like faulty parachutes; they refuse to open.


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 Post subject: Re: Water on top of soap
PostPosted: Mon Jul 20, 2015 3:35 pm 

Joined: Tue Jun 09, 2015 2:44 pm
Posts: 16
It didn't gel, but I just did the zap test to the liquid and yes, it was definitely lye.

Otherwise, there are no other signs that the loaf was a failure.

What are the side-effects to having a lot of soft oils in the soap?


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 Post subject: Re: Water on top of soap
PostPosted: Mon Jul 20, 2015 4:20 pm 
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Joined: Mon Jan 14, 2008 11:14 pm
Posts: 24336
Location: Mistress Of Lather
Soap that doesn't gel can zap, up to three days later. After that it should be fine. When you use a lot of the so called soft oil, your soap will be soft for a long time. You need a balance of both soft and hard oils.

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Irena
Closed minds are like faulty parachutes; they refuse to open.


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 Post subject: Re: Water on top of soap
PostPosted: Mon Jul 20, 2015 4:37 pm 

Joined: Tue Jun 09, 2015 2:44 pm
Posts: 16
Okay, I'll keep that in mind. :)

I'll make sure to balance out the soft/hard ratio in my recipe.


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