glass blowing a twisted stem wine goblet
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- Опубликовано: 27 окт 2009
- Wine glass If there was ever one object that epitomises the craft of glass blowing it is the wine glass. I often used to think that I would call myself a glass blower when I could make a wine glass and not before.
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Well! From this video we can conclude that glass making keeps you fit. Absolute magic, I thought that making the air twist stem was a lost art. Many thanks for posting this !
pretty lady makin an awesome goblet... ahhh... heavenly.
That thing was gorgeous.
lovely glass maker
For those wondering why it was placed in that storage in the end, the storage is actually a kiln, I think. It allows the piece, which is still very hot, to cool down gradually rather than in the open air and risk an accident.
owow i been to a resturant own by an artist all the silver wear and glass wear was made in her studio this is soo cool
Amazing art work. So somebody blew in my glasses to give them that rounded shape. Interesting!
That glass was pretty
The first time I saw Ed Burke at Art in Action (Oxford) I was entertained and amazed - and the following year I watched Maragret and she was equally as amazing.... any courses going?
It's a foot tool made from carbon, It makes a much better foot than the old fashioned wood tools but it's allot harder to use.
Wow!
Amazing work. Did you ever make any Air Twist stems?
That was your informative article, here are a few more tips for how to make wine…
Use the correct equipment. Things like plastic buckets and bins come in different grades of plastic. You must use the food-grade plastic products not the cheaper buckets you might use to clean the floor!
If plastic buckets and bins start getting scratched and grazed, replace them. The grazes will start harbouring microbes and eventually you’ll have a spoilt batch of wine.
If stirring the must (the initial mix of fruit and water etc.) in a bin, scald the spoon with boiling water first to quickly sterilise it.
Fill and top up airlocks with cooled, boiled water - never straight from the tap.
Avoid metal spoons and sieves with fermenting wine - i.e. after the yeast has been added. Sometimes they can taint the wine. Avoid wooden spoons, which are hard to sterilise - plastic is far better.
Reusing wine bottles is fine, ask friends to save them for you and check with local pubs or restaurants who are often willing to give them to you. Wash out immediately as a clean bottle will be a lot easier to sterilise when you come to use them.
Rack your wine to clear it before bottling. That is, using a syphon tube, suck up the wine from one demijohn into another leaving the sediment (called lees) behind. The tubes with a base and valve are cheap enough and a make this quicker. Allow the wine to settle for a week and repeat if necessary before bottling
Never judge your wine by the taste as you bottle it. Most often you will think it is a disaster. Some wines can take two years to mature. As a general rule, maybe try a bottle after 5 or 6 months. If it tastes harsh, leave the rest for at least another six months.
Allow time. Time is the great wine maker and you should never be in a rush. We’ve made wine that was nnine months in the demijohn before bottling and drunk it 3 years later. The following year it was even better!
(I discovered these and why they work on Pavas Grape Plan site )
What is the function for the swedish type of carbon tool to make the plate? I mean that it is used from up unlike others similar tools are used from down. Almost like the tools are made for the right and the left handed. :)
wow
the tool to make the bottom is very interesting. What is it???
It's a footing tool, made out of carbon. With practice, it will produce a consistent foot each time.
와..
Waaawwwwwwwwwwwwww :O
blowing whattttttttttttttttttttt ?
I highly reccomend puffin on a j before and during this video.