dye jars cont'd
Aug. 21st, 2018 01:16 pmThe skeins I left dyeing in jars while I was out of town have had 4 days to soak, and there have been color changes, so I am undecided about whether to uncork them now or let them deepen even more. In general I am very excited about them though.
Pomegranate rind--hard to say if this is yellow is deepening much from the original overnight bath. And all I have for comparison is the picture I took of the pom and chesnut mordanted skeins then. Was a lemony yellow, possibly a hue shift to buttery?
Red dragonfruit--this started a very intense magenta and has darkened toward purple. I really hope it's light/washfast, it's a very pretty color.
Dragonfruit rind--this looked sort of hot pink to start, like a dilute version of the red dragonfruit. Now it's shifted to yellow. Will be interesting to compare to the pomegranate rind yellow.
Blackberry--this bath looked the closest to true red of all the reddish roseish magentaish dye liquors I started with. It's now shifted to violet, much more what I expected from blackberry.
Prickly pear--a rosy pink, but it looks much lighter on the yarn, I thought it would have saturated more. I doublechecked the navajo dye book; prickly pear is one that is definitely supposed to be cold-dyed like this, boiling will kill the red color (but so will tin or alum, hmmm, possibly I should not have alum mordanted the skeins? I default did it to all of them, as tannin-alum mordanting is go-to for cellulose fibers). The book says it's supposed to be fermented for a week, so maybe if I left it longer it would get deeper; but also I don't know how literally ferment is meant (it is often used in the sense of "let sit for a period of time," rather than the actual formation of alcohol, in dye books). Is this supposed to have a chemical/microorganism reaction though, is being sealed in jars with very little air counterproductive to the dyeing? The book also says you're supposed to stir it an rub the dye into the yarn frequently during the week of soak, and I haven't been doing that either.
I also ran half the jars with the skeins from last time, that got extra mordant from the metal canning jar holder ring, causing them to go grey-green. Cabbage is apparently not light fast, so those skeins dulled to kind of a khaki color I suspect was basically tannin-alum-whatever-the-heck-the-ring-is mordant color. Unsurprisingly, all those skeins look duller and greyer in their jars. I'm not sure I will ever have any intentional use for that ring-mordant effect. Might be iron? Because "sad" is definitely a feel I get off them. They have saddened.
Pomegranate rind--hard to say if this is yellow is deepening much from the original overnight bath. And all I have for comparison is the picture I took of the pom and chesnut mordanted skeins then. Was a lemony yellow, possibly a hue shift to buttery?
Red dragonfruit--this started a very intense magenta and has darkened toward purple. I really hope it's light/washfast, it's a very pretty color.
Dragonfruit rind--this looked sort of hot pink to start, like a dilute version of the red dragonfruit. Now it's shifted to yellow. Will be interesting to compare to the pomegranate rind yellow.
Blackberry--this bath looked the closest to true red of all the reddish roseish magentaish dye liquors I started with. It's now shifted to violet, much more what I expected from blackberry.
Prickly pear--a rosy pink, but it looks much lighter on the yarn, I thought it would have saturated more. I doublechecked the navajo dye book; prickly pear is one that is definitely supposed to be cold-dyed like this, boiling will kill the red color (but so will tin or alum, hmmm, possibly I should not have alum mordanted the skeins? I default did it to all of them, as tannin-alum mordanting is go-to for cellulose fibers). The book says it's supposed to be fermented for a week, so maybe if I left it longer it would get deeper; but also I don't know how literally ferment is meant (it is often used in the sense of "let sit for a period of time," rather than the actual formation of alcohol, in dye books). Is this supposed to have a chemical/microorganism reaction though, is being sealed in jars with very little air counterproductive to the dyeing? The book also says you're supposed to stir it an rub the dye into the yarn frequently during the week of soak, and I haven't been doing that either.
I also ran half the jars with the skeins from last time, that got extra mordant from the metal canning jar holder ring, causing them to go grey-green. Cabbage is apparently not light fast, so those skeins dulled to kind of a khaki color I suspect was basically tannin-alum-whatever-the-heck-the-ring-is mordant color. Unsurprisingly, all those skeins look duller and greyer in their jars. I'm not sure I will ever have any intentional use for that ring-mordant effect. Might be iron? Because "sad" is definitely a feel I get off them. They have saddened.