Alright. It's about time I ranted about these. Anybody who makes soap on a regular basis has probably encountered glycerin tunnels in their soap. Now, some people embrace these as part of soap-making and kudos to them for being so content and easy to get along with. Oh, qualities I wish I had! Anywho, I've had a real problem lately with these. It hasn't mattered whether the fragrance had vanilla or not, they STILL show up! Now I have noticed that it only happens when my soap goes through gel phase, but as far as fragrance is concerned, I've had those blasted tunnels in everything from
Chanel No. 5
to Warm Vanilla Sugar
to Australian Bamboo
So my question to readers is this, what has been your experiences concerning glycerin tunnels? Do they bother you? Have you figured out what causes yours? If so, how do you avoid them? Because they BOTHER me!