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fast ageing clay -reply(vinegar)

updated tue 30 sep 97

 

Sandra Dwiggins on wed 10 sep 97

Steve--when you mention "natural vinegar" what do you mean? I have
used straight white commercial vinegar. Is this not "natural vinegar"? It
works on cracks and joins.....

I've added this to my recycle and it definitely helps...

Sandy

stevemills on fri 12 sep 97

In my experience most vinegars, while they may have been brewed
naturally, are then "killed" to stop the fermentation process.
Natural vinegars in my book are those that are still "live", and will
therefore be active when added to your re-cycle bin.
Steve

In message , Sandra Dwiggins writes
>----------------------------Original message----------------------------
>Steve--when you mention "natural vinegar" what do you mean? I have
>used straight white commercial vinegar. Is this not "natural vinegar"? It
>works on cracks and joins.....
>
>I've added this to my recycle and it definitely helps...
>
>Sandy
>

--
Steve Mills
@Bath Potters Supplies
Dorset Close
Bath
BA2 3RF
UK
Tel:(44) (0)1225 337046
Fax:(44) (0)1225 462712

Talbott on sat 13 sep 97

Vinegar is typically 5%-6% acetic acid disolved in water.. since when is
this solution considered to be an organism?... ...Marshall
>----------------------------Original message----------------------------
>In my experience most vinegars, while they may have been brewed
>naturally, are then "killed" to stop the fermentation process.
>Natural vinegars in my book are those that are still "live", and will
>therefore be active when added to your re-cycle bin.
>Steve

1ST ANNUAL CLAYARTERS' GALLERY - NAPLES, MAINE (Summer 1997)
http://fmc.utm.edu/~dmcbeth/cag/naples.htm

2nd ANNUAL CLAYARTERS' GALLERY - NAPLES, MAINE (Summer 1998)
Details will be forth coming!!!

Celia & Marshall Talbott, Pottery By Celia, Route 114, P O Box 4116,
Naples, Maine 04055-4116,(207)693-6100 voice and fax,(call first)
WBS Live Chat Room, Sat Nites 10 PM EDT & Sun Afternoons at
1 PM EDT Private Room: Clayarters E-MAIL: clupus@ime.net

Bill Aycock on sun 14 sep 97

Marshal- Vinegar is the natural product of the action of "Bactrium Aceti"
on ethyl alcohol in the presence of air. The name "Vinegar" comes from
combining "Vin", meaning vine, associated with grapes, and "aigre", meaning
sour. (No intention to say "sour grapes"). In the natural process, wine
that is left open will be acted on by the bacterium, to form acetic acid.
When the acid level reaches a significant level, it kills off the bacterium.

The alcohol in wine is made by a similar process of yeasts acting on
sugars, until a level is reached where the alcohol kills the yeast. Nature
tends to be self-limiting in this way. Few organisms can live in their own
waste.

Most vinegar, even the "natural" kind, has almost no active bacteria. The
stuff sold in stores almost certainly has none. As Steve says, they "kill"
the action. (for good reason. They want the product to stay as they sold
it. They dont want to be sued because it was not "as Advertised".). If you
want the natural bacterial action, get "incomplete" vinegar, or make some
yourself. (Try "bad" wine)

Bill, waiting for the fermentation of the persimmons, on (where else)
Persimmon Hill.

At 09:05 AM 9/13/97 EDT, you wrote:
>----------------------------Original message----------------------------
>Vinegar is typically 5%-6% acetic acid disolved in water.. since when is
>this solution considered to be an organism?... ...Marshall
>>----------------------------Original message----------------------------
>>In my experience most vinegars, while they may have been brewed
>>naturally, are then "killed" to stop the fermentation process.
>>Natural vinegars in my book are those that are still "live", and will
>>therefore be active when added to your re-cycle bin.
>>Steve
>
> 1ST ANNUAL CLAYARTERS' GALLERY - NAPLES, MAINE (Summer 1997)
> http://fmc.utm.edu/~dmcbeth/cag/naples.htm
>
> 2nd ANNUAL CLAYARTERS' GALLERY - NAPLES, MAINE (Summer 1998)
> Details will be forth coming!!!
>
> Celia & Marshall Talbott, Pottery By Celia, Route 114, P O Box 4116,
> Naples, Maine 04055-4116,(207)693-6100 voice and fax,(call first)
> WBS Live Chat Room, Sat Nites 10 PM EDT & Sun Afternoons at
> 1 PM EDT Private Room: Clayarters E-MAIL: clupus@ime.net
>
>
Bill Aycock --- Persimmon Hill --- Woodville, Alabama, US 35776
--- (in the N.E. corner of the State) ---
also -- W4BSG -- Grid EM64vr
baycock@hiwaay.net