Pentax 645N
Tmax100
Wineol
Rapid Fixer
Epson V500 (negative scan)
Wine is an ancestral drink, elaborated thousands of years ago to be consumed and enjoyed by the human being. However, it is not only in food consumption that we use wine: in the last few years have come such different uses as feeding cows (to produce a meat tastier), making garments (Micro'be project) and developing cosmetic treatments ( use in creams, SPA centers). But undoubtedly one of the most unusual uses of wine, we find it in the world of "our" photography, in an alternative revelation technique, already baptized by Wineol.
As in the Caffenol technique, "developing with quince peel", "acordanol", "Black tea", etc., in developing with red wine Sodium Carbonate acts as a buffer, controlling Ph (to act, most of developer needs an alkaline medium) and Vitamin C is added as the activating agent of the developing agent (phenolic acids: caffeic acid, tannins ...). However, the concentration which needs to be used of the two substances in the development with red wine compared to those used in the caffenol is substantially higher (the pH of a coffee cup is about 5; a glass of wine on average has a Ph of 3,5) and the development time is longer (proportionally, there is less caffeic acid / tannin - that is, developing agent - in red wine than in coffee).
After reading about alternative revelations and getting in touch with some lovers of this area, I decided to increase the concentration of wine tannin (induced by boiling and reducing the volume thereof) and thus maintain low doses of Vitamin C.
Why this attitude? Because in fact, Vitamin C alone, in high doses, works as a revelator: hence the results "I got the first" with the acorns, the roms, and "almost almost" (for now: -D!) With peels of pirole. That is, keeping the high doses of Vitamin C, I would not be able to perceive the true ability of the wine, as developer, which is what I propose. At the same time, I got a slightly higher pH than what I get from other developers I make (pH 4), which also allowed me not to use doses as high as those I have observed in other "colleagues" - this allowed me to obtain less dense images with more definition. As for the developer agent itself - the tannin - we need to take into account, as is to be expected, that its concentration in red wines varies according to the grape varieties that form part of it. which also allowed me not to use doses as high as those I have observed in other "colleagues" - this allowed me to obtain less dense images with more definition. As for the developer agent itself - the tannin - we need to take into account, as is to be expected, that its concentration in red wines varies according to the grape varieties that form part of it.
The tannin is present in the barks and grains of the grapes, which enrich the wine during the fermentation of the must, as well as its storage in oak casks (hence the white wine does not contain tannin: its fermentation is done without the husks and grains of grape). Thus, the grapes with more grains and harder bark are the richest in this compound.
In Portugal, we have several, as the caste Alicante Bouchet (the most noble of the Alentejo). In tasting, tannin-rich wine is felt to be "rough" , being "test descriptors" commonly read on bottle labels in young wine: "Cherry, Amora, Strawberry "and, in mature wines:" tobacco, wood, chocolate, cinnamon, pepper ". In wine, the tannins act as an antioxidant and allow the beverage to be stored for a long time. Young wines are usually made with few tannins, aiming for an immediate consumption, without intention of guard.
My revelation with red wine:
I put 50 ml of red wine in 2 glasses and 1 liter of boiling red wine until reaching a volume of 700ml (about 15 minutes).I left the mixture to cool to room temperature, while my husband and I drank the wine in the glasses.
When the temperature of 21 ° was reached, I added 60gr of Na2CO3, slowly. After being well dissolved, I added 2gr of Vitamin C. I stirred and let it sit for 10 minutes. The mixture reached a temperature of 23 °.
I developed for 45 minutes, shaking for the first 30 seconds and then shaking 3 times every 3 minutes.
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