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#1
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Wine coolers
Hi Everyone,
I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi |
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#2
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Wine coolers
This is only a guess but 'no'. You need something that is going to absorb
water. It is the evaporation of the water that cools the 'cooler'. I have only seen low fired terracotta wine coolers. I could be entirely wrong - JMO. Donna "Red Deer" wrote in message oups.com... Hi Everyone, I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi |
#3
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Wine coolers
On Mon, 21 May 2007 20:24:36 -0400, "DKat"
wrote: This is only a guess but 'no'. You need something that is going to absorb water. It is the evaporation of the water that cools the 'cooler'. I have only seen low fired terracotta wine coolers. I could be entirely wrong - JMO. Donna Bisque will absorb water just fine (otherwise it'd be pretty hard to get the glaze to go on, in normal use!). "Red Deer" wrote in message roups.com... Hi Everyone, I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi The issue here is that if you are going to have porous bisque, which you need for the evaporation, you won't be able to fire it much higher than (say) cone 04. Now if you want to put glaze on the bottom third (or wherever), there are plenty of low-fire cone 04 glazes around. The problem (in my limited experience) is that they will craze on stoneware. That may or may not be a problem for this application: You don't need a food-safe surface, so the only issue is whether there would be some adverse effect like the absorbed moisture causing the glaze to pop off (which I guess might be true even if the glaze didn't craze, since there will be so much absorbtion). So the only thing to do is test. If the glaze doesn't work, you might want to try some sort of staining, inlay, engobe, etc. Or maybe just carve it up real pretty and let that be the decoration. Best regards. Bob Masta D A Q A R T A Data AcQuisition And Real-Time Analysis www.daqarta.com Scope, Spectrum, Spectrogram, Signal Generator Science with your sound card! |
#4
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Wine coolers
But they want to glaze the inside and fire to cone6 which would not do well
IMO. If it were just bisque fired (cone06) I agree that might work fine. It might work to try a low fire glaze inside only but I don't think that will keep it from weeping... It has been a long time since I played with lowfire glazes. "Bob Masta" wrote in message ... On Mon, 21 May 2007 20:24:36 -0400, "DKat" wrote: This is only a guess but 'no'. You need something that is going to absorb water. It is the evaporation of the water that cools the 'cooler'. I have only seen low fired terracotta wine coolers. I could be entirely wrong - JMO. Donna Bisque will absorb water just fine (otherwise it'd be pretty hard to get the glaze to go on, in normal use!). "Red Deer" wrote in message groups.com... Hi Everyone, I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi The issue here is that if you are going to have porous bisque, which you need for the evaporation, you won't be able to fire it much higher than (say) cone 04. Now if you want to put glaze on the bottom third (or wherever), there are plenty of low-fire cone 04 glazes around. The problem (in my limited experience) is that they will craze on stoneware. That may or may not be a problem for this application: You don't need a food-safe surface, so the only issue is whether there would be some adverse effect like the absorbed moisture causing the glaze to pop off (which I guess might be true even if the glaze didn't craze, since there will be so much absorbtion). So the only thing to do is test. If the glaze doesn't work, you might want to try some sort of staining, inlay, engobe, etc. Or maybe just carve it up real pretty and let that be the decoration. Best regards. Bob Masta D A Q A R T A Data AcQuisition And Real-Time Analysis www.daqarta.com Scope, Spectrum, Spectrogram, Signal Generator Science with your sound card! |
#5
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Wine coolers
"Red Deer" wrote in message oups.com... Hi Everyone, I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi Stoneware does not absorb water. Wine-coolers cool because the water they have lain in has been absorbed and then evaporates. The evaporation causes the cooling. In other words - earthenware - not stoneware - is the thing. That means that you COULD glaze, but not at stoneware temperatures. We had one such cooler that just had a little dish to set under it (if it weeps). That dish could always be glazed, I guess. Marianne |
#6
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Wine coolers
"Bubbles_" ) writes:
"Red Deer" wrote in message oups.com... Hi Everyone, I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi Stoneware does not absorb water. Wine-coolers cool because the water they have lain in has been absorbed and then evaporates. The evaporation causes the cooling. It is so that unglazed porous ware will cool by evaporation, but it may not cool that much or that fast. I've found that those wines that are designed to be consumed cold or icy, lose quality fast as they warm. I was pondering making a wine cooler and, for me, it would have to contain ice so glazed stoneware would be fine. I was thinking of making a double walled one ( I may have seen one ). The wine bottle is in the center and a perforated wall keeps the ice away from the bottle so it's easy to pull out and put back in. The wall is perforated so the water can cool the bottle. Water and ice cools faster than just ice and salted ice water is supposed to be the best. Unfortunately, double walls will end up making it bigger and heavier. Could you put some of those freezer packs in to avoid using bulky ice cubes? Details details. Elaine |
#7
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Wine coolers
If you want it that chilled then what you want is a container larger enough
to hold the bottle, and the width of the ice cube (plus when you are making it the percent shrinkage you will get in the clay between making and last firing). You put in ice and water (half way up), then your wine bottle. The water allows the ice to move freely and you don't have to worry about getting the bottle in and out. You would want a towel of course to wipe the bottle down or you could simple put it in a decorative plastic bag that the bottle could then slip in and out of. This is what they do for Champaign and many other chilled drinks. Donna "Elaine Stutt" wrote in message ... "Bubbles_" ) writes: "Red Deer" wrote in message oups.com... Hi Everyone, I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi Stoneware does not absorb water. Wine-coolers cool because the water they have lain in has been absorbed and then evaporates. The evaporation causes the cooling. It is so that unglazed porous ware will cool by evaporation, but it may not cool that much or that fast. I've found that those wines that are designed to be consumed cold or icy, lose quality fast as they warm. I was pondering making a wine cooler and, for me, it would have to contain ice so glazed stoneware would be fine. I was thinking of making a double walled one ( I may have seen one ). The wine bottle is in the center and a perforated wall keeps the ice away from the bottle so it's easy to pull out and put back in. The wall is perforated so the water can cool the bottle. Water and ice cools faster than just ice and salted ice water is supposed to be the best. Unfortunately, double walls will end up making it bigger and heavier. Could you put some of those freezer packs in to avoid using bulky ice cubes? Details details. Elaine |
#8
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Wine coolers
"DKat" ) writes:
If you want it that chilled then what you want is a container larger enough to hold the bottle, and the width of the ice cube (plus when you are making it the percent shrinkage you will get in the clay between making and last firing). You put in ice and water (half way up), then your wine bottle. The water allows the ice to move freely and you don't have to worry about getting the bottle in and out. You would want a towel of course to wipe the bottle down or you could simple put it in a decorative plastic bag that the bottle could then slip in and out of. This is what they do for Champaign and many other chilled drinks. Donna Ah, but a half filled bucket is such an easy solution. My design fantasies always get SO convoluted. This is why I usually don't actually make them. Elaine "Elaine Stutt" wrote in message ... "Bubbles_" ) writes: "Red Deer" wrote in message oups.com... Hi Everyone, I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi Stoneware does not absorb water. Wine-coolers cool because the water they have lain in has been absorbed and then evaporates. The evaporation causes the cooling. It is so that unglazed porous ware will cool by evaporation, but it may not cool that much or that fast. I've found that those wines that are designed to be consumed cold or icy, lose quality fast as they warm. I was pondering making a wine cooler and, for me, it would have to contain ice so glazed stoneware would be fine. I was thinking of making a double walled one ( I may have seen one ). The wine bottle is in the center and a perforated wall keeps the ice away from the bottle so it's easy to pull out and put back in. The wall is perforated so the water can cool the bottle. Water and ice cools faster than just ice and salted ice water is supposed to be the best. Unfortunately, double walls will end up making it bigger and heavier. Could you put some of those freezer packs in to avoid using bulky ice cubes? Details details. Elaine |
#9
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Wine coolers
This was a 'duhh' moment for me as well. I just never put 2 and 2 together.
You fill a tub or ice chest full of ice to keep drinks chilled, have a terrible time getting the cans and bottles down into the ice, then the ice melts and the hard part is sticking your hand into the ice water to pull out the drink. Moving things around and adding more drinks is no problem. When I read that you are supposed to put water in with the ice of your wine coolers so that the bottle goes in and out easily, I wanted to smack myself upside the head. Donna "Elaine Stutt" wrote in message ... "DKat" ) writes: If you want it that chilled then what you want is a container larger enough to hold the bottle, and the width of the ice cube (plus when you are making it the percent shrinkage you will get in the clay between making and last firing). You put in ice and water (half way up), then your wine bottle. The water allows the ice to move freely and you don't have to worry about getting the bottle in and out. You would want a towel of course to wipe the bottle down or you could simple put it in a decorative plastic bag that the bottle could then slip in and out of. This is what they do for Champaign and many other chilled drinks. Donna Ah, but a half filled bucket is such an easy solution. My design fantasies always get SO convoluted. This is why I usually don't actually make them. Elaine "Elaine Stutt" wrote in message ... "Bubbles_" ) writes: "Red Deer" wrote in message oups.com... Hi Everyone, I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi Stoneware does not absorb water. Wine-coolers cool because the water they have lain in has been absorbed and then evaporates. The evaporation causes the cooling. It is so that unglazed porous ware will cool by evaporation, but it may not cool that much or that fast. I've found that those wines that are designed to be consumed cold or icy, lose quality fast as they warm. I was pondering making a wine cooler and, for me, it would have to contain ice so glazed stoneware would be fine. I was thinking of making a double walled one ( I may have seen one ). The wine bottle is in the center and a perforated wall keeps the ice away from the bottle so it's easy to pull out and put back in. The wall is perforated so the water can cool the bottle. Water and ice cools faster than just ice and salted ice water is supposed to be the best. Unfortunately, double walls will end up making it bigger and heavier. Could you put some of those freezer packs in to avoid using bulky ice cubes? Details details. Elaine |
#10
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Wine coolers
i make wine cooler ice buckets. make a "chip n dip" style bowl, and
put holes into the inner one like a collander. fill the outer one with ice and add water. put the wine bottle in the middle one. the wine bottle gets cold and th eice cubes do not get in the way of the bottle. ~ just make the inner cylinder tall see ya steve On Jun 7, 2:41 pm, "DKat" wrote: This was a 'duhh' moment for me as well. I just never put 2 and 2 together. You fill a tub or ice chest full of ice to keep drinks chilled, have a terrible time getting the cans and bottles down into the ice, then the ice melts and the hard part is sticking your hand into the ice water to pull out the drink. Moving things around and adding more drinks is no problem. When I read that you are supposed to put water in with the ice of your wine coolers so that the bottle goes in and out easily, I wanted to smack myself upside the head. Donna "Elaine Stutt" wrote in message ... "DKat" ) writes: If you want it that chilled then what you want is a container larger enough to hold the bottle, and the width of the ice cube (plus when you are making it the percent shrinkage you will get in the clay between making and last firing). You put in ice and water (half way up), then your wine bottle. The water allows the ice to move freely and you don't have to worry about getting the bottle in and out. You would want a towel of course to wipe the bottle down or you could simple put it in a decorative plastic bag that the bottle could then slip in and out of. This is what they do for Champaign and many other chilled drinks. Donna Ah, but a half filled bucket is such an easy solution. My design fantasies always get SO convoluted. This is why I usually don't actually make them. Elaine "Elaine Stutt" wrote in message ... "Bubbles_" ) writes: "Red Deer" wrote in message legroups.com... Hi Everyone, I've been invited to sell my pots at a wine festival in June. I make stoneware pots but I wanted to make some wine cooler pots for this event and I was wondering if stoneware will work as a wine cooler. All my glazes are cone 6. If I just bisque them, will that work? I want to at least put some glaze on maybe the bottom third of the pot. Do I need to make the little saucer for it to sit on? Does anyone know if stoneware wine coolers work if they are fired to cone 6? Thanks, Sandi Stoneware does not absorb water. Wine-coolers cool because the water they have lain in has been absorbed and then evaporates. The evaporation causes the cooling. It is so that unglazed porous ware will cool by evaporation, but it may not cool that much or that fast. I've found that those wines that are designed to be consumed cold or icy, lose quality fast as they warm. I was pondering making a wine cooler and, for me, it would have to contain ice so glazed stoneware would be fine. I was thinking of making a double walled one ( I may have seen one ). The wine bottle is in the center and a perforated wall keeps the ice away from the bottle so it's easy to pull out and put back in. The wall is perforated so the water can cool the bottle. Water and ice cools faster than just ice and salted ice water is supposed to be the best. Unfortunately, double walls will end up making it bigger and heavier. Could you put some of those freezer packs in to avoid using bulky ice cubes? Details details. Elaine- Hide quoted text - - Show quoted text - |
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