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| Kosher Ink | ||||||||||||||||||
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| Kosher Ink Recipe | ||||||||||||||||||
Making kosher ink is a tremendously complex task, masked by a relatively simple recipe. If you are not in the habit of making kosher ink, no doubt your first attempts will result in varying degrees of success (to put things gently). If you are in the habit of making kosher ink, then you're probably not reading this. Different recipes for kosher ink exist, each consisting of some variation of tannic acid (derived from oak galls), iron sulfate or blue vitriol, gum arabic and lamp black. To further complicate things, there are great variations in the amount of tannin in the mixture. For example, Turkish oak galls often have a tannin content of 35%, while German galls have 10-15% tannin. The following recipe assumes galls with a high tannin content. Good luck, and be sure to let us know how you made out. Phil |
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| Ingrediants | ||||||||||||||||||
1 part gum arabic (see note below) 2 parts blue vitriol (a.k.a. copper or iron sulphate or copperas) 3 parts oak galls, grilled and powderized 30 parts water some coal soot or lamp black for step 3 (see below) |
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| Directions | ||||||||||||||||||
| preparation time: 4-5 hours
1. Grill and powderize the oak galls in a pan The ink is easily burned if water is not frequently replaced during
the boiling process. If using dip pens or quills, the ink may be shaken to mix the precipitate into solution (the precipitate will clog fountain pens). If you wait a few days before using this ink, the color will become deeper and richer. |
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| Definitions | ||||||||||||||||||
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