How to melt rosin?
Posted 23 October 2005 - 01:14 PM
In short, what pitfalls do I face?
Posted 23 October 2005 - 04:13 PM
Posted 23 October 2005 - 07:02 PM
Rosin is a brittle and friable resin, with a faint piny odor; the melting-point varies with different specimens, some being semi-fluid at the temperature of boiling water, while others melt at 100° to 120° C. It is very flammable, burning with a smoky flame, so care should be taken when melting it.
see the rest of the article here:
put the rosin in the toaster oven (in a metal or ceramic container - not plastic :-)
raise the temperature slowl, when you see it start to melt hold the temperature until it's all melted.
Posted 24 October 2005 - 01:55 PM
the rosin is broken into small pieces and a metal container. No danger of fire when a electrical heater is used. As soon as the rosin starts to melt continue with adding new pieces under continuous stirring. Stir gently untill all rosin is molten for good mixing all the different brands. Wake is pouring this out in a previous prepared and pre-heated cardboard container (dimensions: 2 X 1 1/4 X 5/8 ") holding the metal container with pliers. The box(es) should not be touched or disturbed for at least half an hour after having poured out the rosin. Rough sides can be smoothed and polished by passing over a clear flame.
For full text consult H.S. Wake's article.
Posted 25 October 2005 - 10:53 AM
I have been successful shaping aluminum foil to the desired cake shape, inserting all the broken rosin and heating it in a toaster oven at the lowest temperatuire that will melt it - less than 200°F.
As soon as the top is smooth I turn off the heat and let the caked cool in the oven. This has worked a number of times and better than any other method I have tried in years past.
Posted 26 October 2005 - 10:14 AM
Posted 26 October 2005 - 06:02 PM
Posted 26 October 2005 - 07:49 PM
Next attempt, on another cake: Made a foil collar and laid it directly on the chamois, with a couple small chunks of rosin in it. Same temp. Rosin leaked out under the foil, a little. Meanwhile, worked with first cake, putting another foil collar tightly around the cake, then folding the chamois up a little and stuffing the whole thing firmly into the votive candle holder. Re-melted this: surface entirely smooth, rosin well adhered to chamois, figure it's good enough.
I had pulled the second cake out and let it cool a little while cake #1 was melting again. Chipped off the little leaks, placed rosin cake assembly, including foil, chamois and all, into votive candle holder, added the rest of the rosin chips, and slowly melted it again. Right now it's all cooling slowly in the turned-off toaster oven, as Andy suggested. As far as shape and usability goes, it should be fine. The chamois never seemed tempted to burn; I kept it away from the heating elements, and it feels just as soft and pliable as ever. I wonder about the properties of the rosin -- whether it will still work like Tartini. But if it doesn't, well, I never would have got any more use out of these cakes anyway, if I hadn't tried this.
For the record, I noticed hardly any fumes whatsoever. Maybe because I used such a low temperature.
I think in future I will only buy the mini cakes. They come with cloth holders, which gives them some shock absorption, and it takes ages to get through a cake of rosin anyway. And if rosin really does have a distinct shelf life, I can't imagine anybody getting through a full-sized cake in a year or so unless they're sharing with half the violin section.
Thanks again, everyone!
Posted 26 October 2005 - 07:57 PM
Some people will never learn anything because they understand everything too soon.
Posted 26 October 2005 - 10:47 PM
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