Chris Lange
Member
I wouldn't want to drink "corked wine"... It wouldn't taste very good...
ah the penny's dropped.
I wouldn't want to drink "corked wine"... It wouldn't taste very good...
...Why is it that you seem to take every offer of advice and resources and turn it into some kind of accusation about your methods?...
ah the penny's dropped.
As long as you can take a mild punch, fine with me.... It's all in fun... but by asking certain questions you will get certain answers, which is inevitable on a forum like this.... Yet what really counts is that you enjoy your photography, regardless.
you obviously didn't understand what I meant by "the penny's dropped".
or by continuing the analogy.
... and you obviously can't taste the wine unless the cork is pulled in the first place. At least you need to know that much. Maybe you've just
been chewing on the labels all this time.....
The precise, but not too-complicated-for-you answer to your question then.
TXT/TXP: available only in sheets, 320 nominal ISO, geared more towards controlled lighting and studio applications. Slightly more coarse grain than TMY2 when enlarged, but since it is only available in sheet film format, this is a moot point. Was my favorite b/w film in 120 until its discontinuance. Rodinal and this film sang together when exposed properly. 2003 vintage is a good year, lots of body and notes of chocolate in the shadow tones, a rare find, and a pleasure for your palate. Serve over MCC110 (rare to medium rare) with a side of selenium 1:15.
TMY2: available in all formats, making standardization across camera systems easy (important to consider). More sensitive to processing variations, finer grain and slightly different spectral response in comparison to TXP-TXT / vanilla Tri-X, reduced blue sensitivity, making a yellow filter less necessary for certain sky effects. General purpose film...capable of handling huge SBR (subject-brightness-range). Sharper, more "clinical" rendition of detail. If you're counting pores this is the film for you vs. tri-x. Grain has a slightly different rendition than traditional films when enlarged, but basically unimportant. Easy to find, not aged too long, wide range of flavor, but can be finicky when you get down to the details of how you serve it.
ps. And since you use sheets and roll film it would make sense to use TMY-2 so as to maintain consistency. Personally never liked the stuff...prefer HP5+ if I'm not using TX.
I'd agree with Chris completely, except that I absolutely love TMY400. But in your case, Stone, it means you could try out this film in relatively
affordabe 120 roll film format and get a pretty good idea how it would behave in sheets too. Maybe you could save up enough money to actually get a pizza by walking thru the FRONT door of the parlor.
Reportedly old red wine can be used to develop film.
Perhaps the reducing agent in it works under mildly acidic conditions (like Amidol). Alternatively maybe you have make it alkaline by adding Carbonate like they do when they make Caffenol. No idea. I'm not a wine drinker.
hey stone!
haven't used red wine, but i have heard of people using it,
rosemary, mint, all sorts of stuff
shallots ( regular ones, not persian shallots ) tend to
give you a reversed ( positive ! ) image ...
but i haven't done it to be honest.
this thread might be of some use if you
feel like mcgyvering !
(there was a url link here which no longer exists)
and then there is that guy on flickr who processes his film in ... ummm ... "urineol"
coffee is as far as i go ... and i can sometimes read my fortune before i process the film
... neopan and acros look very nice processed in caffenol ( as do most other films )
- john
ps we drank a nice 97 bordeaux with some friends sunday night .. we brought it back from a cave ( la cave du cousin de ma femme ) in france .. yes, it was tasty !
bottled some beer yesterday, and brewed up another batch tonight, not processing film in it thought ..
strictly for human consumption ..
killed a bottle of Ménage à trois while printing earlier...now onto the scotch.
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