One last frozen bubble. Just had to see if adding sugar to the mix makes a difference in the crystal formation, and it does. It seems to freeze a bit faster, and the shapes of the crystals are very different. Rather than a feathering, there are spots that quickly merge. With or without sugar, both are quite pretty.
Quick comparison if you are so inclined: https://365project.org/aecasey/365/2018-01-11
@k1w1@taffy I just added 2 tbs regular sugar to the bubble mixture I used for the previous bubble. That mixture is 1 cup water, 2 tbs Dawn or Joy, and a healthy dollop of glycerin (maybe a tbs? not sure ... ) I've always used glycerin instead of corn syrup. If you do use corn syrup, you still add the 2 tbs of sugar. The corn syrup gives it the tension, like the glycerin. The sugar just creates a different crystal structure on the surface of the bubble when it freezes.
