MS NANCY PARKER on mon 7 oct 96
would like to know if anyone has ever fired a wine cooler to a cone 6
? am also looking for a cone 6 celadon.
Charlie Parker
Charles Williams on mon 7 oct 96
Charlie,
Here is a "Faux Celadon" I downloaded from the ClayArt Glaze file. Cone 6
oxidation.
50.00 Soda Feldspar
20.00 Wollastonite
10.00 China Clay
10.00 Silica
10.00 Gerstley Borate
add:
00.50 Copper Carbonate
00.20 Black Stain
I have not tried this! Hope it works!
CW@Mississippi Mudcat Pottery
Sam Cuttell on mon 7 oct 96
At 10:28 AM 10/7/96 EDT, you wrote:
>----------------------------Original message----------------------------
>would like to know if anyone has ever fired a wine cooler to a cone 6
>? am also looking for a cone 6 celadon.
>Charlie Parker
>
I fire my wine coolers (and all the rest of my pots) to ^10. I advertise
them as :
"The most versatile pot you'll ever buy. Put them in the freezer for at
least an hour and they'll keep your wine cold during dinner. Beautifully
holds your flowers. Heavy weight makes them perfect for holding utensils by
your stove. You can bake in them - holds a standard 3 cup bread recipe.
Makes perfect rice in the microwave. And when you're done, pop it in the
dishwasher to clean."
.....just call me "Barnum"
sam - alias the cat lady
Home of Manx cats, Cavalier King Charles Spaniels and the odd horse
Melbourne, Ontario, CANADA
(SW Ontario)
Peggy Heer on tue 8 oct 96
Hi Charlie...I have made wine coolers for a local resturant, fired them to
^6 and ^10 and they work just fine. There is NO GLAZE on them . They keep
on ordering so they work AOK. As Always in Clay Peggy
>----------------------------Original message----------------------------
>would like to know if anyone has ever fired a wine cooler to a cone 6
>? am also looking for a cone 6 celadon.
>Charlie Parker
Peggy Heer / Heer Pottery E-Mail p4337@connect.ab.ca
Edmonton AB, Canada
http://www.ffa.ucalgary.ca/artists/pheer/
sutter on tue 8 oct 96
Peggy Heer wrote:
>
> ----------------------------Original message----------------------------
> Hi Charlie...I have made wine coolers for a local resturant, fired them to
> ^6 and ^10 and they work just fine. There is NO GLAZE on them . They keep
> on ordering so they work AOK. As Always in Clay Peggy
>
> >----------------------------Original message----------------------------
> >would like to know if anyone has ever fired a wine cooler to a cone 6
> >? am also looking for a cone 6 celadon.
> >Charlie Parker
>
> Peggy Heer / Heer Pottery E-Mail p4337@connect.ab.ca
> Edmonton AB, Canada
> http://www.ffa.ucalgary.ca/artists/pheer/
Dear Peg,
I have an electric automatic kiln ^10, if you dont glaze your wine
coolers, then what do you do with them. Are these something that the
bottle fits into or what? ds
Linda Arbuckle on tue 8 oct 96
Traditional wine coolers work by evaporation. They are usually lowfire, and
an unvitrified body (could be unglazed terracotta or whiteware, or
higher-firing clay body fired only to bisque temperature). The cooler is
dipped in water, which is absorbs, and the evaporation from the porous piece
keeps the wine cool. Traditional water jugs worked the same way... body
wasn't vitrified, and the evaporation from the jug kept the contents cool.
Linda
_______________________________________________
Linda Arbuckle E-mail: ARBUCK@nervm.nerdc.ufl.edu
Associate Professor, Graduate Co-Ordinator
Univeristy of Florida
Department of Art P.O. Box 115801
Gainesville, FL 32611-5801 Ceramics: (352) 392-0228
JJHerb@aol.com on thu 10 oct 96
Traditional, porous water jugs, terracotta wine coolers, and evaporative home
coolers (Swamp Coolers) are both considerably more effective in Arizona than
in the Delaware Valley. These objects depend on the fact that the
evaporating water must absorb heat to become a gas. The liquid water
extracts heat from its surroundings, the wine cooler, and carries the heat
away as each little molecule flies through the air. This works fine in
Arizona where it sometimes seems as if the rocks themselves might evaporate,
rather than in the Deleware Valley where nothing has ever evaporated - there
is still water here from that snow in February, maybe from the last glacier.
Wine coolers here don t chill, they mold. Still that particular matte,
fuzzy green, can be attractive - just not on my shoes. You can also make
glazed ceramic Whine coolers, they look something like a club and always
work, if applied properly.
Joseph Herbert
JJHerb@aol.com
Dale Hunter on wed 21 jan 98
I'm presently trying to make a wine cooler (the kind the bottle of wine
sits in). I throw with cone 10 clay. Questions ;should I glaze, if so,the
insideof the pot or only the outside? Should I high fire or just leave it
as bisque? Thanks in advance for any suggertions and the reasons for the
suggestions.
dhunter@ebtech
the cat lady on wed 21 jan 98
At 10:26 AM 21/01/98 EST, you wrote:
>----------------------------Original message----------------------------
>I'm presently trying to make a wine cooler (the kind the bottle of wine
>sits in). I throw with cone 10 clay. Questions ;should I glaze, if so,the
>insideof the pot or only the outside? Should I high fire or just leave it
>as bisque? Thanks in advance for any suggertions and the reasons for the
>suggestions.
>
>dhunter@ebtech
>
>
I fire my wine coolers to ^10 ox. glazed in and out. I throw them
thicker than normal to help keep the wine cool longer.
I glaze them for several reasons....
1. When not being used as a cooler, people use them for other purposes,
and they need to be easily cleaned
2. Helps with keeping the table dry
3. The look
You can have a look at my coolers at
http://www.geocities.com/paris/3110/pictures.htm
sam - alias the cat lady
Melbourne, Ontario
SW Ontario CANADA
http://www.geocities.com/paris/3110
Dave Eitel on thu 22 jan 98
>----------------------------Original message----------------------------
>I'm presently trying to make a wine cooler (the kind the bottle of wine
>sits in). I throw with cone 10 clay. Questions ;should I glaze, if so,the
>insideof the pot or only the outside? Should I high fire or just leave it
>as bisque? Thanks in advance for any suggertions and the reasons for the
>suggestions.
Porous pottery is in wide use in hot places for making water coolers. The
evaporation that occurs through the unglazed walls of the pots causes a
lowering of the temperature of the pot, which cools the water inside. This
is what happens when we sweat--it's supposed to make us cooler as the sweat
evaporates from our skin (this works best in the desert, and worst in the
humid tropics--and of course Wisconsin, where we get the worst of all
weather coniditions, but that's another issue altogether.)
Wine coolers work the same way. Water is placed inside them with the wine
bottle and evaporation causes the water to cool and thus cools the wine.
Boy--people who use these must drink their wine a hell of a lot slower than
I do!
In any event, a nonporous wine cooler wouldn't work as it is supposed to.
Dave
In Wisconsin where wine is a staple for cheeseheads who've gone beyond beer.
Dave Eitel
Cedar Creek Pottery
Cedarburg, WI USA
http://www.cedarcreekpottery.com
John Hesselberth on thu 22 jan 98
>----------------------------Original message----------------------------
>I'm presently trying to make a wine cooler (the kind the bottle of wine
>sits in). I throw with cone 10 clay. Questions ;should I glaze, if so,the
>insideof the pot or only the outside? Should I high fire or just leave it
>as bisque? Thanks in advance for any suggertions and the reasons for the
>suggestions.
>
>dhunter@ebtech
Dale, Wine coolers of this type work by evaporative cooling. You soak
them in water before use. Therefore don't glaze and the cooler must
absorb water. I would think earthenware fired to maturity without glaze
would be the only acceptable route. Firing cone 10 to bisque temperature
will leave you with a pourous, but weak pot.
John Hesselberth
Frog Pond Pottery
Pocopson, PA USA
EMail: john@frogpondpottery.com
visit my web site at http://www.frogpondpottery.com
the cat lady on fri 23 jan 98
>Wine coolers of this type work by evaporative cooling. You soak
>them in water before use. Therefore don't glaze and the cooler must
>absorb water. I would think earthenware fired to maturity without glaze
>would be the only acceptable route. Firing cone 10 to bisque temperature
>will leave you with a pourous, but weak pot.
>
>John Hesselberth
John:
I advise my customers to put my glazed coolers in the freezer for
a few hours, or over night, to keep their wine cool.
While I recognize the evaporation method is a good one, it restricts
the use of the pot to one purpose.
We include a card with our coolers advising they can be used for
holding utensils, microwave cooking and baking! Even as a vase ;)
We prove our point by showing up at fairs with a baked loaf of
bread peeking out the top of one of the coolers. Easy to do,
and catches a lot of interest :)
sam - alias the cat lady
Melbourne, Ontario
SW Ontario CANADA
http://www.geocities.com/paris/3110
amy parker on fri 23 jan 98
At 10:26 AM 1/21/98 EST, you wrote:
>----------------------------Original message----------------------------
>I'm presently trying to make a wine cooler (the kind the bottle of wine
>sits in). I throw with cone 10 clay. Questions ;should I glaze, if so,the
>insideof the pot or only the outside? Should I high fire or just leave it
>as bisque? Thanks in advance for any suggertions and the reasons for the
>suggestions.
>
>dhunter@ebtech
Since evaporative cooling is the thing that makes the wine cool, you need the
porous surface exposed. HOWEVER - if the user of the cooler does not have
the foresight to realize that this thing will get WET on the outside & the
bottom, they may destroy a piece of furniture. My personal recommendation
would be to glaze the bottom, at least, and possibly up some on the outside.
As to firing temperature - the porosity of the clay is important, to encourage
the evaporation. I would think that bisque or possibly a lower cone would
be more porous than a fully mature body. I like to field-test my post -
get some wine & experiment!
Ritualpots on tue 27 jan 98
I agree with sam (The cat lady). I glaze my wine coolers (both inside & out).
Cone 10 Reduction. I make the same suggestion to the lucky people with on of
mine . . . put in freezer for several hours or overnight. Works great!
Debi
West Hills, CA
Malone & Dean McRaine on sun 8 feb 98
A friend of mine made terra cotta coolers that were, of course, ^06 and
unglazed. He had little glazed plates to sit them on. Water evaporation
from the clay (you dunk them first) kept the wine cool. He sold 100's in
the wine country of Calif. with grape leaf slip deco.
Dean
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