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Gel candle making is a great hobby and can be a way to make extra money. Making gel candles is a relatively simple process once you have some basic instructions and supplies. Finding supplies shouldn't be hard; you can either order them from the Internet or visit your local craft store. Some supplies can even be found in thrift stores, once you know what it is you need.
Basic Supplies
Candle Gel - Candle gel is the basis for your candles and comes in three types CLP, CMP, and CHP. CLP is a low density gel that work well for light to medium scented candles. It is useful for making plain candles that are not going to have embellishments added to the gel and only a light scent. CMP is a medium density gel that is slightly thicker which gives it the ability to hold more fragrant oil for a stronger scent. CHP is the heaviest of the gels therefore it will hold the most scent and should be used if your plan on adding embellishments to your candles. It also takes the longest to melt. Candle gel is more expensive than standard paraffin wax for making wax candles. If you are planning to make a lot of candles it is best to purchase the gel in bulk.
Equipment - The equipment needed for candle making is essentially the container for melting the wax. You can use a specialty cook pot like the Presto Kitchen Kettle or a metal pan used for camping, it all depends on how much money you want to spend.
No matter what pot you use you should also get a thermometer. You should get one that clips to the side of the pot without touching the bottom (like a candy thermometer). Digital Alarm thermometers are great because they will alert you when the set temperature is reached; this allows you to be working on other aspects of your candle making.
Glass, heat resistant measuring cup (such as Pyrex) for scooping out and pouring the gel into your containers.
Metal stirrers, you can use a long metal spoon, or very hard plastic spoon, even knitting needle work well. Do not use wooden utensils as they cause bubbles to get in the gel.
Dyes - The beauty in gel candles is their translucency so any dye used should maintain that effect. Liquid dyes work best and it only takes a very small amount. The dye should be made for candles as other dyes will not burn properly. Do not use crayons, cloth dye, food coloring or soap dyes. You will ruin your candles. Dye also comes in chips, buds, flakes, and solids. Be careful using these as it is easy to overpower your candle.
Fragrance - Choosing your fragrance is extremely important, this cannot be emphasized enough. Fragrant oils must be non-polar and have a flash point over 170. To insure that you are using the proper fragrant oil, purchase it from a gel candle supplier or craft store. If it does not say "gel safe", ask for the MSDS sheet and look for the flash point.
Wicking - Choosing your wick is important in order to maintain a small, steady flame. Zinc core wicks work well with gel candles, as do Gelwick(TM), a wick designed for use with Penreco's gel. Most people also tend to go one size larger in diameter with gel candles because the gel burns slower. Wax coated wicks should be avoided. When the gel and the wick come in contact the gel becomes contaminated and cloudy. If you use wax wicks they should say impregnated not coated. This lessens the chance of clouding the gel.
Embeds - Embeds or decorative items put in gel candles must be non-flammable. The perfect embeds are seashells, glass items, marbles, stones, ceramic materials, and wax items. You should not put resin or plastic s, potpourri or dried fruit as they are not safe. Sand can be used on the bottom but do not let the wick burn all the way to the sand.
If you have an embed that you truly must use but it is on the unsafe list, you can use the double glass method. Put the item in a glass bowl and then put a smaller glass dish inside the larger one. Fill the outer bowl that contains the embed with unscented gel and the inner bowl with the wick and your scented gel. This keeps the flame from ever touching the embed.
Gathering supplies for your candle making should not take long. There are many websites devoted to gel candle making and many craft stores have areas devoted to the process. Of course, you can always buy a kit that has everything you need all in one place.
Dinner parties are a hot trend and a great way to get together with all of your friends. But do you and your friends have a serious sweet tooth? Do you get more enjoyment out of the desserts than dinner? Why not host an evening dessert party? A dessert party can actually be hosted any time of the day, but a late evening party is typically best.
With desserts, the tiny touches really do completely the big pictures. For instance, doilies on dessert plates when serving a fine piece of cake is a beautiful touch. A nice espresso goes well with pastries.
If have a tasty pound cake and want to make it look beautiful when serving? Use wine or champagne glasses and a flavor or two of ice cream to serve desserts a la mode. Serve flavored coffees and teas with some fresh fruit. All by itself, it can serve as a dessert. Just don't forget the decaf! Frozen desserts are a great idea for an unexpected get-together. Most of the fancier desserts can be frozen and thawed in warm weather for only about an hour.
Need a quick cake decoration? Keep some butterscotch, chocolate, and caramel sauce on hand. Nice thin swirls of a flavored sauce across the dessert plate works especially well with a nice torte or cheesecake. Mini chocolate chips are fabulous when coupled with fresh raspberries and a rich chocolate cake.
Any particular season coming up? A seasonal dessert leaves a great impression on your guests.
Chocolate-coated strawberries are an ideal dessert party treat. You can begin with a carton of large ripe strawberries with stems. Melt two to three large dark or milk chocolate bars per carton in the microwave, in a pyrex measuring cup. Be very careful not to burn the chocolate. Hold strawberries by the stem, dipping them one by one into the cup. On a large plate coated with wax paper, rest the strawberries (which should only be dipped just over halfway) and chill for about forty-five minutes. Serve with Columbian coffee or a designer coffee drink. If you're crafty with drinks, you could concoct a drink specifically for your event!
Always pre-slice cakes, but serve to guests one at a time. Do not have the cake already on a dessert plate, unless the event is directly after a dinner.
Dessert parties are becoming more popular and a little more sophisticated, so soft lighting, candles, and appropriate music are a must. Remember not to serve pies, as they are informal and casual and interfere with the class and mystique of a dessert party.
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| Price : $64.58Brewing Your First Batch Sparge Beer
Let's walk through an actual brew session. This is from a 8 gallon batch of altbier I brewed recently (pictures here). Remember that the method can be used with any brewing system or equipment. I'm going to describe how to do it the "Cheap 'n' Easy" way.
The equipment you'll need is:
Your converted cooler mash tun
a pot to heat water in (5 gal. minimum recommended)
a 1-2 qt. heatproof pitcher (preferably unbreakable)
your regular brewing equipment-thermometer, boil kettle, and whatever else you normally use
In the photo you can see my cooler, converted keg boiler, a 7 gal. aluminum pot for heating water, a thermometer, a 2 cup Pyrex measuring cup, a 1/2 gal. plastic pitcher, and the pickup tube for my kettle.
The things that you need to know to figure your water volumes are:
Total grain weight - in this case, 19.3 lb.
Strike water volume - in this case, 1.24 qt./lb or 6 gal.
Absorption of water by grain - in my system, it's 10 lb. of grain absorbs 1 gal. of water. Some systems absorb 1 gal. for 8 lb. If you don't know your absorption volume, measure your first runoff volume the first few brews. By knowing how much water you put in and how much wort you got out, you can easily figure your absorption. Preboil volume - how much sweet you need to start with. For this batch, we want 10 gal.
OK, we're ready to brew!
1.) Mash in with 6 gal. of water for 1.24 qt./lb. I use the pitcher to pour water from the 7 gal. kettle (4th row 1st photo) until the kettle is light enough to lift and pour the rest of the water in. I predict that the grain will absorb 1.9 gal., so I should get just about 4 gal. out of the mash.
2.) Since I'd like to get 5 gal. out of this runoff, I infuse with 1 gal. of water at the end of the mash, before the first runoff. I add boiling water to get as close to the 168F mashout temperature as I can and stir it in.
3.) After 10 more minutes, I begin to recirculate the mash by draining into the pitcher (5th row 1st photo). I only open the valve partially at first, then as the runoff clears I open it up fully. With the hose braid, I usually only have to drain about a quart or so until it's clear. Keep draining and recirculating until the runnings are clear and free from pieces of grain.
4.) Once the runnings clear, direct the runoff to your kettle, and slowly pour the contents of the pitcher back over the top of your mash.
5.) Completely drain the mash tun as fast as your system will allow.
6.) As the first runoff progresses, start heating your batch sparge water. In this case, we're going to heat 5 gal. to about 185F to try to get to a grain bed temperature in the 165-168F range.
7.) When the first runoff is done, close the valve and once again use the pitcher to add your sparge water until the pot is light enough to lift. .Then pour the rest in. Stir the grain thoroughly , close the cooler, and let it rest for a few minutes.
8.) After the rest, open the cooler and thoroughly stir the grain once again...yep, you heard right! We want to get all the sugar into solution in the water.
9.) Go through the recirculation and draining process again, once more draining the cooler as fast as your system will allow.
10.) Continue the brewing process as you usually do
Congratulations...you've batch sparged! Like anything else in brewing, it may take a couple tries before you get everything figured out completely. But with batch sparging, you can brew all grain beers with a minimal investment in equipment, and a pride in the hands on fun of brewing.
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