Cooked mine this morning. 100 grains flake carnauba was about a measure full on an Ohaus scale. Made half batch as I had a partial quart of BL. Heated in a soup can in a saucepan of water and had the burner just short of HIGH before I got the tiny bubbles which I guess mean simmer. Timed it for 10 minutes and dialed the heat down a bit a couple of times. I hope I got it hot enuf long enuf or it ain't critical--my confidence level with boiling turps isn't real strong. Certainly more than enuf time to liquify the carnauba. Had the roaster pan standing by to smother it if it flashed.

jack