I bet if I used different temps I would end up with different consistencies So in this example Lets pretend it was all the same heat etc 1 is there any kind of cure I need to do?
If so what is the process? My lungs? I don't see any reason why the rosin can't be frozen long-term. Put the glob of rosin on some folded parchment paper and then put that into a small canning jar and vacuum seal the jar and put it into the freezer for as long as you need to store it.
If its made from good sift or ice it could pontetially stay stable a very long time, from flower i doubt it due to the very high concentration of waxes etc.
KLITE said:. Ok Then maybe instead of pressing it all at once I would be better off just curing and storing the weed and press as needed. The Hippy Well-Known Member. I've stored and am presently enjoying some Romulan Rosin that's maybe 14 months old. No issues and tastes superb still. Wasn't in the fridge either.
Room temp storage. I've never had any go bad I feel it stores very well long term. In my experience anyway. Maybe if you kept the cured bud in the fridge at close to 0 C in order to not propensiate decarboxylation.
Tbh flower rosin is like dabing candles, try either fresh frozen or good dry sift hash and it can be as good as a lot of shatter made with solvent. However the returns are a joke in comparison though. Lol, candles don't sound good Would winterizing help that and if so I assume the taste n smell would suffer?
And here I am a violinist with also a degree and roughly six years of lab research work experience in biochemistry, and I should have something to say, yet I'm mostly lacking in clues My vague, anecdotal impression is that rosin has to be decades old before this is at all an issue-- 20 or 30 or 50 years.
Although, after proudly working the same cakes of Salchow and of Millant de Roux sp? Maybe we should routinely replace after a few years, as if random shattering wouldn't usually force us anyway What I do believe is chemically relevant from that link to the current discussion is the whole gradual process continuum idea there is no precise point where rosin becomes unuseful for violinists, or rosin becomes copal, or copal becomes amber-- our artificial words!
I'd say it's time for a new cake! I live in Texas and I've also spent a lot of time in Laramie--I would think that the dry air up there would be far more detrimental to the rosin than the weather here though it varies greatly in different parts of our state.
BTW, I've had rosin for 10 years or more with no noticeable degradation in its usefulness--but that's just me. Maybe I should ask the Car Talk guys You hit the nail on the head. We have no earthly idea. The same goes for whether a little alcohol can make you play better by reducing performance jitters. I have no idea why you choose to pursue this matter in this thread but the people with some experience as profesisonals and yes I will use that as part of my argument since you choose not to consider my points in any depth do actually sometoimes know better than you.
Considerably better. I made my post in jest. My bad for not putting a few smiley faces in there. This board is a great way for people to share ideas and opinions, yes opinions and everyone is entitled to one. And yes, I am an amateur, and you are a professional, but I think your comment was uncalled for.
I love your contributions to this board and have alwsy enjoyed our exchanges. I just cannot understand why you pursue this one issue without going into what I said and incidentally promoting a potentially harmful idea to young players. I will qualify what I said about pro vs am that it does not give me any right to claim my opinion is bette rthan yours on all issues. Indee dthe oposite may well be true very often. However, In this particlar case, from a profesisonal perspective I have seen too often the effects of mixing alcohol and the job.
Just two people I studied with, one who waspehaps the greatest palyer England produced was severly down graded by alcoholism which ultimately also wrevcked my first good teacher awesome player Alcohol has gradually been replaced by beta blockers a sthe drug of choice to survive ina profesison that is just too hard for many people.
It remains a tragedy. However it is not just here that I use the pro. I am sort of, a profesisonal teahcer, at elast by qualification and inclination. I have gone into this subject in some detail as part of the proces sof being as knowledgeable a guide a spossible. I think I noted the effects of consumign alcohol adequatkey and strongly advise even nervous adults who are quite capable of making their own decisions not to use this crutch but find other ways through.
I accept your Point that alcohol may well be efifcacious in reducing anxiety that lead sto shaking , naseau and whatever. However i hoenstly think I have takne this issue just a bit further in my initial explanation. As for the rest of the time I conside r you a knowledgeable colleague and hope to continue butting heads with you on a regualr basis.
I hope this clarification makes my comment a little less offensive. Please accept my apologies if you still feel I am being unfair to you. Apology accepted. I agree, we've wasted enough bandwidth on this issue. My apologies to the rest of the board for ungentlemanly behavior. A cake of Bernadel, that I got in has become 'dustier', leaves more dust than when I got it, as time has gone by and the sound my violin makes screams, "No More of this Crap! Give me a dose of AB Please!!!!! I just melted a small hard block about 10 years old over low heat, mixed in a little spike oil so it would be softer when it recongealed, poured it into a very small cardboard box and popped into the fridge for about an hour.
I had the heat on a little too high to start, it doesn't take that much. It was quite the olafactory adventure. The rosin smelled of pine to start, and the spike oil lavender was quite intense.
I hope those fumes aren't terribly carcinogenic. Pine and lavender sound innoucous enough, until one recalls that turpentine is made from pine. This is an exercise best undertaken with a lot of ventilation. Or just buy some new and throw out the old. Not as much fun, but easier and safer. Still, it is cool to have rosin which is totally unique, and probably the nicest smelling in all the land ;. I currently have rosin that comes in a tin box, and it is now a few years old and perfectly fine.
Maybe sealing it in the tin keeps the moisture in??? Hopefully nobody will try it with children around. The vapors are not carcinogenic, but they are strongly allergenic to susceptible people, and they can induce asthma after prolonged exposure. Rosin is flammable so be careful when heating it. Rosin does not contain water, except for trace amounts it absorbs on humid days, and when it ages, it does not "dry out" from lack of moisture.
Instead it oxidizes which changes it chemically and makes it less thermoplastic, harder, and less tacky. Buyer beware. If rosin ages by oxydation, and the oxydizing agent is the oxygen in the air, could it be that the aging occurs chiefly in the outer layer? And that one could regenerate rosin by removing that outer layer, say with sandpaper? The cakes are too big anyhow, so shaving off a little won't hurt. I putted a rosin in my last violin case for more than 25 years.
About two years ago I found it as a supries. I still use the 25 years old rosin and it works very good as another one which I bought one year ago. Since I've lost my old rosin, I took the reserve one, new in box but about 3 years old, and the top surface looked smooth as usual with new rosin, but the side surface looked like a raisin or the skin of a mummy VERY hot here over Looks weird but can be used normally, no difference at all People who use rosin commercially, like for cosmetics or adhesives, typically consider the shelf-life to be six months.
That is, they will not purchase rosin that is older than that. The "operating window" of properties for violin bow use is very wide and although the properties of rosin change over time, I don't think most people notice, even after years of change. It was resin? I use to find amber washing ashore. It had cured in the sea water and was a deep brown. Neat stuff! Making a rosin with amber Never, ever do this. It is the most irresponsible tip I have ever seen.
Heated rosin on your hand will cause veyr sever burns. The recipe included rosin itself, a brittle matter, which is a residue from the distillation of pine gum to make turpentine, and Venice turpentine, a very sticky, thick, honey-looking stuff that is actually volatile.
Venice turpentine is actually what makes rosin sticky. Since it is volatile, it evaporates over time, making the rosin block less efficient, because less sticky, and more powdery, as gradually only the brittle pine rosin remains. This violin maker advised to keep rosin in a sealed container, such as a film tube, to slow down the evaporation of the Venice turpentine.
He also considered that for optimal quality and use, rosin should be changed every year, as texture will have changed because the Venice turpentine will really have begun evaporating. But of course, this depends on what one expects from rosin. However, to keep rosin in a sealed container and away from heat! It turned to dust. The quality of your starting material will directly influence your final product. Designed from the ground up with a desire to provide everyone with a high-quality, solventless way to make their own rosin at home, MyPress is the easiest and most affordable personal rosin press available on the market today.
Give us a call at for more information about our time-saving, convenient solventless rosin press. Download PDF. Your information is never shared. What is the Shelf-life for Pressed Rosin?
Avoid Moisture and Heat Leaving rosin out at room temperature will only give you 3 days of freshness. Use an Air-Tight Container to extend the shelf-life of rosin By putting your concentrates in an airtight container, you can extend the shelf life to a week for short-term preservation.
Vacuum Seal for Ultimate Shelf Life Many small-batch growers, patients, and rosin enthusiasts highly recommend a vacuum seal method for storing rosin for longer periods of time. Winterizing Suggestions Winterizing rosin concentrates is essentially keeping it cool in the fridge or a cool, dark cupboard.
Here are a few suggestions for winterizing post-pressed rosin: Use an Air-Tight Container or vacuum-sealed bag. Thaw to Room Temperature before opening to prevent condensation. Sometimes rosin makers will include additives such as gold, tin, and silver that can change the sonic qualities of the rosin. A: This question has several answers. Technically speaking, violin rosin has a relatively long shelf life as most rosins do not carry an expiration date. However, I personally find that most rosins begin deteriorating into a more brittle form of itself within the 2 to 4-year mark.
For example, if left to sit in the hot sun too long and the rosin is soft enough, it will actually begin to melt. This rosin can be fully melted and reformed for reuse, but I find that for learning violinists, this process is simply not efficient, and it is better to buy new rosin.
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