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Michael Szyper

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  1. Interesting thought. You might be right. Maybe it is rather Ammonium nitrate wich is formed - this is transformed to KNO2 and KNO3 when ashes are added. I did checked for calcium in a lab once and they detected it. So maybe my Horse manure was mixed with ca-rich grass or something like that.
  2. 1. 3-4 months 2. ashes form KNO3 from the Ca(NO3)2 3. color doesn't matter, the Nitrite content is the most important. Sometimes its black, sometimes golden. Usually it rather depends on your filtering. 4. shelf life 5. doesn't matter at all. Don't take all the steps too exact. Most important is just to wait long enough and be sure there are nitrates/nitrites in your sauce (test strips!) All the other steps lead to slightly differing results, none of them being really better or worse.
  3. I add tannins only to the maple. In spruce it can look blotchy and equals winter/summer growth out, so two undesirable effects. I don’t use too strong solutions in maple either. Some of my sauces are combined with the horse juice already. The juice can be acidic already either by fermentation, tannins or or added acids. After tanning I add a weak base to finish/ neutralize the step. Take care: nitrites are basic in solution and usually turn acidic when reacting with uv/wood. Best way to check your sauce is to treat a test strip, make finest rasp shavings, soak them in water and measure the ph. This should be neutral.
  4. I am wondering what’s the deal about this discussion.
  5. a quick search on refluxing in google will explain it perfectly. It is a whole different thing than cooking with a lid and a lot safer. I measured the acidity number, which is an indicator for ph. It is given by the relative amount of Koh to saponify a resin. You can read it in the early 20th century varnish making books, they are all about colophony preparation, ph and modification.
  6. It depends, sometimes I make a fast hot cook at 300 C for 40 mins, sometimes I do some refluxing at 140-180 C, this can take up to 2 Weeks. Refluxing yields a softer resin than open pan cooking, allowing for shorter oil varnishes.
  7. Acid numbers of 60-70 are less acidic than colophony, but far from ph neutral.
  8. Really he claimed that? Wen I distill larch turp the smell is pure acetic acid. The kohl’s number isn’t that different as well. If you want to reduce acidity then cook it, lime it or leave it.
  9. Mostly tea and Kremers tannin powder, sometimes quebracho. Does not matter really, concentration and final ph are essential.
  10. I vary between tannic acid, acetic acid, hcl, k2co3, ca(oh)2, khco3
  11. Thank you. It is still more or less horse sauce but modified with tannins and buffer solution in order to enhance long term stability. No casein or other proteins. After that, brittle clear ground varnish.
  12. Today I had the pleasure to listen to Augustin Hadelich playing the Leduc in Salzburg. He played the Beethoven violin concerto. His performance was superb. Regarding the violin: Such a singing, sizzling e-string paired with the enormous depth of the lower strings. Unmatched power without any harshness - i haven’t heard a better instrument in my life. Sometimes i closed my eyes and had a hard time to realize that it was a violin and not a human voice.
  13. the clamps you mean have been produced for the medical industry. As far as I know they are not produced any more. I saw once a few at amazon us, but the price was almost equal to the steel clamps made by c.a.g.
  14. In my experience making (good) varnish is the most time-consuming and expensive (!) task in the making. I am nervous enough that the resin quality from the suppliers is changing all the time. Could not imagine to be dependent on one single varnish manufacturer. Interesting. Of all the varnish stuff I have done, rosinate varnishes were the easiest, fastest and most straight-forward.
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