Making Soap (Part 2)
Added 2017-05-26 20:36:32 +0000 UTCOkay here is the second part!
Let me know what you guys think. I tried to cover as much material as I could.
Comments
I mean, at the end of the day, it is just soap anyway! So wash it away with water and youre fine.
Nile Red
2017-09-22 01:18:35 +0000 UTCProbably if you clean it, it would be fine. Nothing really toxic or anything was used.
Nile Red
2017-09-22 01:18:12 +0000 UTCDo you think that once the croc pot is cleaned with vinegar it can be used for food?
Jean Pierre Daviau
2017-09-22 01:14:21 +0000 UTCHey, i dont think ill be revisiting soap any time soon unfortunately :(
Nile Red
2017-06-26 18:50:29 +0000 UTCCan you do an episode on transparent glycerine soap? <a href="http://www.millersoap.com/glycerinsoap.html" rel="nofollow noopener" target="_blank">http://www.millersoap.com/glycerinsoap.html</a> I would be interested in the chemistry that makes it clear. Keep up the good work!
Damien Armstrong
2017-06-23 01:02:57 +0000 UTCThat is a very good point. I was debating whether or not to add that in. I wasn't sure where to put it, but I think Ill add it.
Nile Red
2017-05-27 15:07:59 +0000 UTCAnd a final thought. You should mention somewhere that what you're making is glycerin soap. In both the hot and the cold process, all of the glycerin resulting from the saponification is left in the soap mass and contributes to its moisturizing properties. Most industrially-made soaps don't contain glycerin as it's extracted (to be sold separately) and replaced with fillers and other stuff. Few industrial brands retain some or all of the glycerin, and those are the better ones. It's one of the reasons why home-made soap is generally better than store-bought soap. Also one more thing worth mentioning is the influence of the unsaturated fatty acids on the properties of soap. The more unsaturated fats, the softer the soap - to a certain degree. There are exceptions, i.e. a soap made predominantly from one species of cis-unsaturated fatty acid such as oleic will be much harder than you'd think because it crystallizes. That does not happen if the double bond is trans, or if there are multiple double bonds (the soap will be much softer in that case). For instance, soaps made from castor oil (ricinoleates) have very low melting poins, with potassium ricinoleate being actually liquid at room temperature I believe, whereas sodium ricinoleate has several low temperature transition phases which have been investigated as liquid crystals.
Silviu T
2017-05-27 09:56:32 +0000 UTCI have tasted my soap before to check for doneness, when I didn't have a pH-meter. I can vouch that if there's still unreacted alkali left, you'll feel a zap on your tongue as if you touched with it both posts on a 9V battery. There, I've done it so now you don't have to. :)
Silviu T
2017-05-27 09:39:14 +0000 UTCEvery video published is a finger saved.
The Gayest Person on Patreon
2017-05-27 01:42:19 +0000 UTCDamn man, you are lucky I put in all those warnings. I am saving your life
Nile Red
2017-05-27 01:07:05 +0000 UTChmm interesting. A lot of recipes all say that olive oil is the best. If i ever do it again, I will try lard.
Nile Red
2017-05-27 01:03:06 +0000 UTCPatreon ate my comment from the other video, so I'm entering it again here. If you were to make just one change to your recipe, use lard instead of olive oil. Contrary to popular belief, olive oil does not make a good soap. As exemplified by those made from 100% olive oil, like Castille or Marseilles soaps. <a href="https://www.dropbox.com/s/8fhda7k7camfz4x/olive.JPG?dl=0" rel="nofollow noopener" target="_blank">https://www.dropbox.com/s/8fhda7k7camfz4x/olive.JPG?dl=0</a> Notice cleansing=0 (well that's not technically true but it gives you an idea)
Silviu T
2017-05-27 00:17:39 +0000 UTC"I recommend not tasting it." Hahaha I'll not say anything thing time..... I wasn't thinking of eating it until you mentioned it. It's all your fault!
The Gayest Person on Patreon
2017-05-27 00:12:18 +0000 UTCI mean, I guess i can still add it (not for videos and just for myself)
Nile Red
2017-05-26 23:48:52 +0000 UTCInteresting! I really should have added some Shea butter or castor oil. It would have made it extra moisturizing and nice :)
Nile Red
2017-05-26 23:48:36 +0000 UTCvery very good point. The control over the fats didnt even occur to me!
Nile Red
2017-05-26 23:48:04 +0000 UTCLet me share with you one of my favorite compositions <a href="https://www.dropbox.com/s/x0z66wbvguspbsi/mine.JPG?dl=0" rel="nofollow noopener" target="_blank">https://www.dropbox.com/s/x0z66wbvguspbsi/mine.JPG?dl=0</a> You will notice that I use no fragrance in the calculator, and a superfat of 0. That's because at the end of the hot process I add 10-15% shea butter, which stays as-is mostly - and also serves to neutralize whatever small excess of NaOH there is left. The castor oil is a great emollient, and so is the jojoba oil (which is not a fat at all, but a wax and doesn't saponify but is left intact in the final soap). Add fragrance or other ingredients as desired.
Silviu T
2017-05-26 23:32:43 +0000 UTCGood job. At first I was going to write "too much KOH!" but then I realized you were going to neutralize it. Honestly I go for an even lower pH in my soaps usually, close to 7. The main reason I use primarily the hot process for my soaps is not the speed (though that's nice too). With the hot process you can fine-tune your superfat. In the cold process you have to mix all of the fats with all of the hydroxide at the beginning, which means that all of the fats will get saponified in their respective proportions, and the leftover fat will be a mixture of all in their relative amounts. There's no way around it. In the hot process though, you can choose which fats will be saponified and which won't. I generally like some of them, like shea butter to not be saponified but rather remain intact in the superfat fraction. That's easy to do, just leave the "special" fat out of the saponification process and only add it at the end when the reaction is complete and there's no alkali left.
Silviu T
2017-05-26 23:28:58 +0000 UTC
