Re: ATM Soft Pitch!

[Ken Hunter <kb7h@cei.net>]

At 08:31 AM 1/20/99 PST, you wrote:
>
>Hi,
>
>Thanks for the replys to the grinding message, but 
>you guys skipped over the important part!  I've got 
>NGW's med. Burgandy pitch (very soft, and I need 
>to know how long to simmer it.  Thanks!
>
>
>Ryan Hess
>Fellow ATM'er
>----------------------------------------------------

Ryan...

How big is big? 

Your question is impossible to answer not knowing the actual consistancy 
of "your batch" of the pitch. There are ways to determine the hardness or
softness of the pitch that are quite involved (Check the archives or I
think the ATM series and Texerau have descriptions for testing pitch).

I usually put a small piece in my mouth and heat it up my to body temp.
(which is more consistant than most methods of heating) and then bite
into the pitch. If it is too hard it will still be brittle, if too soft
it will stick to my teeth and be "gummy", when just right I can bite the 
pitch and feel it giving way to the precise amount of pressure I've
developed over the years. This would be a subjective test???

If you don't mind trying this method, it may work for you... be aware
though that even a "perfect" pitch for today will behave differently
next month when the weather changes. 

I'd suggest that you bring your batch up to an almost "runny liquid state"
and let it cook for at least an hour, then place a small drop on some wax 
paper or aluminum foil and let it cool... Don't put it in your mouth until
it is much cooler than body temp... that HURTS and does all kind of nasty 
things to your enjoyment of eating for a while. TRUST ME HERE...

If that piece is too soft, continue cooking until it's right on... or you
could also add rosin to make it harder but either way you still end up 
needing to test it.

Good luck,

Ken Hunter
Heber Springs, AR.