|Olive Oil||32 ounces||Calculating...|
|Brut Champagne||9.73 ounces|
|Sodium Hydroxide (NaOH)||116.7 grams|
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|Superfat||Sodium Hydroxide (NaOH)||Potassium Hydroxide (KOH)|
Special Ingredients2 teaspoons sodium lactate, 4 teaspoons French green clay, 1.6 oz. champagne fragrance oil.
This recipe was originally based off of the recipe shared at soapqueen.com. It’s modified by replacing the distilled water with champagne. First boil the champagne to remove the carbonation. To prevent scorching by the lye, freeze the champagne into a slushy first and then slowly add the lye. I used a brut champagne since it would have the least sugar content.
Using the sodium lactate and 20% water discount, I reached a heavy trace very quickly. Boil the champagne in a small saucepan for 10 minutes to remove the alcohol. Dilute with distilled water if needed to bring to the 9.73 ounces and chill until partially frozen in the freezer. Slowly combine with lye to minimize scorching sugars.