CaftCandles

I picked up 3 of them yesterday. Thanks for the heads up!

Not a stupid question at all but a very difficult one. The simple answer is YES, it does affect it but not until an incredibly high altitude (130,000 feet or more) or certain impurities in the water like salt. You live in Louisiana right? Ever notice when it gets below freezing here in Louisiana and you have ice forming around your house but the local waterways (bayou's) do not freeze (assuming you live near the coast). That is due to the salt in the water which increases the freezing point. As far as for every day use, including calibrating a thermometer, you would find extreamly little to no deviation. I would have put a couple of links on here but they could confuse a college proffessor so I thought I would spare you the grief.

Stella! I stand corrected; it appears that I have broken one of my own golden rules “Never base opinions on logic until you have the facts to support it!” I was wrong and owe you and everyone on here an apology. I have never used water at work related to the boiling point and I shouldn’t have voiced my opinion until I verified the facts. I set up a test in my own kitchen and wouldn’t you know it, as soon as the water started boiling my brain engaged and it all became clear (Duhh!), the “boiling point” is the point at which liquid turns to a gas. After a day of testing and research I have realized that in a kitchen environment water will not increase above 212 degrees F (at sea level of course) and using that as a standard for calibrating your thermometer is as accurate you’re going to get. I humbly apologize for my brief flash of STUPIDITY!!!

Robert, here is a link to the one that Chuck is talking about. Unfortunatly it is not available on line. GL! http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_415601_-1?N=77985508+10001&Ntt=tf+cook&Ntk=All

For those of you that are interested in ASTM (American Society for Testing and Materials) certified glass containers for candles, there is a link below for a .pdf file I found that gives you high lights of the ASTM F2179-02(2007) Standard for Annealed glass, the cost for the complete original version is $35 on ASTM's website but this is a good overview. Please don't be fooled by the line that states "not a requirement" or "not mandatory", The "Code of Federal Regulations" which is mandatory makes references to the ASTM and many other independent standards groups which makes them mandatory practices. http://www.eca-candles.com/pdf/WorldCandleCongress/ASTM%20Standards%20and%20the%20Candle%20Industry%20-%20Becker%20Moss.pdf

I strongly dissagree! I read several post throught this forum with people saying "use a double boiler because the temperature never gets above 212 F" and now some talk about calibrating your thermometer with boiling water. You sould never use boiling water to calibrate a thermometer. Not to get scientific but water does not boil at the same temperature all over the world. The reference that we all use (212 F) is at sea level. For example water does not boil at 212 F in Denver Colorado, it boils at 203 F. The higher the altitude or the lower the barametric pressure the lower the boiling point is. Another problem is there are different stages of "Boiling Water" that can span over 50 degrees depending what your opinion is of boiling, that is a suggnifigent error. The temperature of the water once boiling does not stay at 212 F, it continues to rise so even if you did get a reading at the exact point of boiling it wouldn't stay there long enough for you to get an accurate reading of error. If you wish to calibrate your thermometer you must find a more reliable reference to do so. I have been working in my career for 25 years now which consist mainly of standards for weights and measures and while writing this I realized that in the average household there is only one thing I could think of to use as a standard for this is yourself. You can use your body as a reference just like taking someones temp. when they have a fever, at least the error wouldn't be more than a degree or two. Sorry for the rant I just like accuracy.

Cactus & Sea Salt, I didn't think I wood like it much until I put it in wax and I have been intrigued by the fragrance ever since. I haven't finished testing it yet so it is not included in my line but I am sure it will sell well. The people that I use for R&D of my new fragrances are equally intrigued and have given me very positive reports.

Thanks deb426, as I said before until now all I ever used mine for was cooking food. I was just interested in using it for melting wax in smaller amounts for making tarts or special orders candles. Pouring already melted wax in the pot over the heating element is a good safety tip and I'm glade you pointed that out or else I would probably had burned some wax when I tried it the first time. I am glad to hear that everyone on here uses them and loves them, I will have to get mine out and dust it off. CandyinVA, 20 - 25 lbs is perfect for what I want to use it for. Thanks for the info.

Thanks Stella, If I can ever help you with anything, just name it!

Stella, Could you make those pigeons fly my way? TYVM! rquebodeaux at yahoo dot com

To directly answer your question, YES the second one (the zinc one) burned cooler. Typically zincs burn cooler than other wicks but you still have to test that theory because what everyone else is saying (and I agree) is that each wax system is unique and will have a different outcome, so use the information you get here and from suppliers only as a starting point. Always test in your own application to see what results are best for you.

CandyinVa, I noticed that you use an electric turkey fryer to melt your wax. I have one exactly like that but I actually use it for food. How does that thing work for you? I haven't used mine in a while but if my memory is correct the heating element on it is actually in the tank. Have you had any problems with burning the wax around the heating element, hope not because I was thinking about using mine for my wax but was afraid to burn it. How much wax does it hold?

Has anyone tried this combination? I have been testing them for over a month now and my results are all over the place. I love the performance of the Performa wicks and I love the flexibility of the 4630 wax but together they are unpredictable IMO. I would love to hear about your results if anyone has used this combination.

I have a sample from The Candelmakers Store that smells just like a sweet candy cane OOB. I didn't get the chance yet to put it into some wax but OOB smell just like the candy maybe a little sweeter. I too looked all over for one that was like the candy and not like just peppermint. This ones peppermint is more of a midtone and the sweetness is in the foreground. I may try tomorrow to put some in wax. HTH

I plan to try KY's soon, I'm just a little scared! Everytime I make an order from someone new I end up with a shopping cart list of FO's as long as my arm. BCNs Creme Brulee OOB smelled sweet with a hint on something in the background until I poured it in the wax and then, WOW! the background came up to the front. I am waiting on a delivery of some new FO's (one of them a Creme Brulee), when I am able to test it, I will post the results.

At my regular work (the one that comes with a paycheck) I use a lot of very sensitive measuring and analytical instruments and I can assure you that the manufactures statement is very true. Cell phones and hand held radios when at rest have no effect but when a cell phone "pings the tower" or the radio is "keyed up" they send a very powerful pulse that affects sensitive equipment like scales. Several times in the past I worked around explosives and once it was taken out of its protective packaging we would go on "Radio Silence" for up to a mile away which includes cell phones because the detonators could be affected by them and set off an explosion. There are two very important and very sensitive devices in the Cockpit of airplanes that can easily be affected by cell phones and potentially cause a crash. I know! what does have to do with your scales? Well, nothing but its something that people should know so as not to cause any disasters. A simple test you can do to see it for yourself is pass your cell phone by an older TV or radio while it is ringing or try to call out. It will severly interfere not only with the reception but some internal electronics will start buzzing.

A short story about my acquaintances Creme Brulee candle quality: I was burning a Creme Brulee one day in my kitchen which is 2 rooms over from the living area when a friend came over for a visit. Later, (about 2 hours later) after appearing nervious he asked "Hey when are you going to take that cake out of the oven?". I was a bit dumbfounded for the moment when I realized that it was the candle he was refering too. I laughed and broke the bad news to him that there was no cake. This is when he informed me that the only reason he stayed so long was for the cake, nice to be wanted! The moral of the story, That was one good candle! I consistantly got about the same response from everyone that smelled that Creme Brulee and aside from selfish reasons I would like to produce it and I have wholesale customers requesting that same candle.

I have the FO from BCN, in fact I have 5 test candles curing for a wick experiment that I am currently working on. Creme Brulee from BCN has a nutmeg or some other spice in the foreground that is overwhelming. BCN's is not a bad fragrance but it is not Creme Brulee, I might be able to tolerate it more if the spice was in the background, way in the background. An acquaintance of mine some years ago started a candle company and got overwhelmed between unusually high sales (due to his Creme Brulee) and his regular job then sold his company. I am told the company has been sold 3 times since and from what I understand is that the quality has severly suffered. I believe he developed his Creme Brulee direct with a manufacture that smells exactlly like the dessert or maybe even better. I'm sure I will never find that exact FO but I would like to find something comparable. I ordered several FO's from OnlyFragrance yesterday and had them throw in a Creme Brulee for me to try. I'm keeping my fingers crossed! If that is not the one my search will continue, if you could smell the one I am talking about you too would be as interested as I am. Thanks for all of your help!

Candybee, by CS are you talking about Candle Science or Candlemakers Store?

I agree with Richard on this one. I am currently starting a buisness making candles and I have been testing, testing and re-testing for 10 hours a day (everyday) for the past several months. I did have some knowlege of candle making before I ventured into the buisness and I have a background that supports the science behind candles, I am also a quick study. I have been about to the point of pulling my hair out at times trying to resolve some issues that I've encountered, somethings about candle making has no method to the maddness! I fortunatley thave the finances to fast track my endevors which most people do not have. I guessTo summarize, like Richard said: keep it small, keep it simple, take your time and perfect your system whatever that may turn out to be then go crazy! That will probably be the most economical way in my opinion to start candle making.

Thanks everyone for all of your input. I will try some of your reccommendations very soon. The Creme Brulee that I am looking for is very desirable in my area and I would like to find the good one so that I can work out all of the bugs soon so I can make my customers happy. Some years ago I would travel through Paris every two months and I would always get a Creme Brulee while I was there, so delicious! I think the Pumpkin, Caramel, Chocolate and others are American versions of the dessert which are good in their own right, but in my research, I found that the original sells better. I may later try to blend my own American versions so as not to get all of those spices in there and over power the whole scent. Starrvilles is new to me and I hope they have good FO's because they are closer to me than most of my suppliers. I didn't know that Bitter Creek had a North and a South office, I feel a little stupid because I am usually more thorough when I read through peoples websites. I've never purchased anything from Peaks but I plan to soon so I will throw in a Creme Brulee to try theirs, after all I've already tried 6 others, one more shouldn't hurt, much! Thanks Again!

I am new to this forum and fairly new to candle making and I am looking for a true Creme Brulee FO that is a rich and creamy vanilla custard with caramelized sugar. I have purchased several in my search for a specific one and all of what I found is riddled with Nutmeg, Coconut, Cinnamon or some other spice. On what planet does Creme Brulee have Nutmeg, Coconut or Cinnamon in it? OK! I feel better now.:smiley2: I am just looking for the original and very simple sweet vanilla custard and sugar FO. I have tried FO's from Lonestar, The Candlemakers Store, Indiana Candle, Candles and Supplies, Bitter Creek and Natures Garden. Can any one help?

Sorry Beth! I work in a very Technical Field and I deal with weights and measures daily. Sometimes it's hard for me to explain technical things in a non technical manor. I didn't mean to make your head hurt! LOL

Hi everyone! I am new here to this forum and to candle making and I know this is an old post but I would like to offer a little help with this mathematical delima. Before I throw the formula out there I would like to warn people that with my OCD, I sometimes like to be very precise. That being said! 1 fluid ounce of water = .065 lbs, or 1.04 ounces (by weight), or 29.57 grams, or 29.57 millilitters (fluid). From everythng I've read on here, no one uses some of the information that is used on the MSDS Sheets provided by your suppliers or manufactures but there are some very usefull information contained on them. Find the Specific Gravity on the MSDS sheet and multiply that by the unit of measure that you are using and that will give you the actual weight conversion from Volume to Mass (Fluid to Weight). For example, I have a FO (Banana Nut Bread) and the MSDS Sheet tells me that the Specific Gravity is .998. If I want to figure out the weight of 1 fluid ounce of that FO is, I would multiply .998 by 1.04 which equals 1.037 ounces or 29.398 grams which is what I use. Sounds more complicated than it is! The weight of a liquid is called the Molecular Mass or Specific Gravity which is always referenced to water which is 1. If what you are using is a decimel (.998) it is lighter than water and if it is 1.something then it is heavier, that simple. By multiplying them together you get the Molecular Weight of that fluid. The wax that you use also have a Specific gravity (Mine is .90 - .94), just wanted to note that if the two Specific Gravities (Wax and FO) are too different they will not mix or stay mixed once stiring has stopped. Sorry so wordy, Hope this helps you!