Dawn Raburn on wed 29 nov 06
Is there anything that can be done when a glaze turns to pudding? Yes =
it has GB in it. And yes I searched the archives but found no remedy =
and assume there is none?
Dawn
L. P. Skeen on wed 29 nov 06
Just add more water and stir like mad. I have found that using a ladle
from the dollar store is very handy for stirring buckets o' glaze
because it pulls settled glaze up to the top of the bucket.
Lisa in NC where there are about 5 calendars remaining...
http://www.living-tree.net/calendar.htm
Dawn Raburn wrote:
> Is there anything that can be done when a glaze turns to pudding?
>
Richard Aerni on wed 29 nov 06
If you are finding your glazes flocculating from soluble alkalis (as in
Gerstley Borate) just try adding a small amount of a deflocculant. I use
Darvon 7, which is cheap ($16 per gallon from Laguna) and has the widest
tolerance on the deflocculant curve. That is, you can be looser with the
amount you add without having the reaction reverse and make the glaze go
back to pudding again.
Good luck,
Richard Aerni
Rochester, NY
Nancy on wed 29 nov 06
Dawn
Ahhh...glaze pudding :)....I just take the toilet brush (someone
recommended the Mr Cleaner ones from General dollar and they are the
best)....add some water and stir like crazy. The brush really works
well with making that glaze move and distribute.
Hope this helps
Nancy
Dawn Raburn wrote:
> Is there anything that can be done when a glaze turns to pudding? Yes it has GB in it. And yes I searched the archives but found no remedy and assume there is none?
>
> Dawn
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
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>
>
Bonnie Hellman on wed 29 nov 06
Before adding water to highly flocculated glaze (i.e. a pudding glaze), I
would first try to stir it without adding any water. You cannot tell
visually whether or not the flocculated glaze needs water until it has been
stirred well and no longer looks like pudding.
How do I know this? Way back when I was using a lot of original floating
blue, a notoriously pudding-prone glaze, I added water, thinking it was just
too thick. Wrong! The water made it too thin (which I didn't realize until
after the firing) and instead of a variegated blue glaze, I got one of the
ugliest brown glazes I've ever created.
So I agree with the "stir like crazy" advice, but not with the "add water"
advice, until you are SURE you need that water.
I really like Richard Aerni's advice to add a deflocculant such as Darvan 7.
Trust a pro to come up with good ideas! Thanks Richard.
Bonnie
----- Original Message -----
From: "Nancy"
To:
Sent: Wednesday, November 29, 2006 2:53 PM
Subject: Re: glaze pudding
> Dawn
>
> Ahhh...glaze pudding :)....I just take the toilet brush (someone
> recommended the Mr Cleaner ones from General dollar and they are the
> best)....add some water and stir like crazy. The brush really works
> well with making that glaze move and distribute.
>
> Hope this helps
>
> Nancy
>
> Dawn Raburn wrote:
>> Is there anything that can be done when a glaze turns to pudding? Yes it
>> has GB in it. And yes I searched the archives but found no remedy and
>> assume there is none?
>>
>> Dawn
>>
>> ______________________________________________________________________________
>> Send postings to clayart@lsv.ceramics.org
>>
>> You may look at the archives for the list or change your subscription
>> settings from http://www.ceramics.org/clayart/
>>
>> Moderator of the list is Mel Jacobson who may be reached at
>> melpots@pclink.com.
>>
>>
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
Donna Kat on thu 30 nov 06
On Wed, 29 Nov 2006 21:53:51 -0700, Bonnie Hellman wrote:
>Before adding water to highly flocculated glaze (i.e. a pudding glaze), I
>would first try to stir it without adding any water. You cannot tell
>visually whether or not the flocculated glaze needs water until it has been
>stirred well and no longer looks like pudding.
>
>How do I know this? Way back when I was using a lot of original floating
>blue, a notoriously pudding-prone glaze, I added water, thinking it was just
>too thick. Wrong! The water made it too thin (which I didn't realize until
>after the firing) and instead of a variegated blue glaze, I got one of the
>ugliest brown glazes I've ever created.
>
>So I agree with the "stir like crazy" advice, but not with the "add water"
>advice, until you are SURE you need that water.
>
>I really like Richard Aerni's advice to add a deflocculant such as Darvan 7.
>Trust a pro to come up with good ideas! Thanks Richard.
>
>Bonnie
>
>
>----- Original Message -----
>From: "Nancy"
>To:
>Sent: Wednesday, November 29, 2006 2:53 PM
>Subject: Re: glaze pudding
>
>
>> Dawn
>>
>> Ahhh...glaze pudding :)....I just take the toilet brush (someone
>> recommended the Mr Cleaner ones from General dollar and they are the
>> best)....add some water and stir like crazy. The brush really works
>> well with making that glaze move and distribute.
>>
>> Hope this helps
>>
>> Nancy
>>
>> Dawn Raburn wrote:
>>> Is there anything that can be done when a glaze turns to pudding? Yes it
>>> has GB in it. And yes I searched the archives but found no remedy and
>>> assume there is none?
>>>
>>> Dawn
>>>
>>>
______________________________________________________________________________
>>> Send postings to clayart@lsv.ceramics.org
>>>
>>> You may look at the archives for the list or change your subscription
>>> settings from http://www.ceramics.org/clayart/
I definitely second making sure your glaze needs water before adding water.
Stir it up and then weigh 100ml of the glaze (making sure the scale is at
zero with the container you are using). I mention doing it this way rather
than using the hydrometer because if your glaze has gelled you are not going
to get a good measure. Of course you then need to know what your glaze
should weigh under normal conditions.... Perhaps do the same to another
glaze that typically 'feels' like this when when they are both at their
best? Don't know...
120 is too thin to me - 140 is what you typically see. I learned to glaze
in the dessert where we typically ran our pots under running water very
briefly before glazing so the glaze was ... 160... I may be way off here
so take it with a grain of salt. I'm a poor glazer (trying to break old
habits and make an effort to become at least a consistent one).
Donna
Taylor Hendrix on thu 30 nov 06
Donna,
Your way of measuring glaze by "pint" weight is a very good and
traditional method even for nonpudding glazes. With the metric scale,
it becomes even more intuitive as well and the math is doable for an
English major like me. Oh yeah, might need to adjust your constant if
you use exotic glaze ingredients and you really want to take advantage
of ml weight. All one needs to remember is that 100ml of H2O weighs
100g at STP (hehe). Cool beans.
--
Taylor, in Rockport TX
http://wirerabbit.blogspot.com
http://wirerabbitpots.blogspot.com
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