Mastering Dry Plate Collodion
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- čas přidán 27. 07. 2022
- Dear viewers,
in few days largest workshop - event will start, Wet Plate Expedition, deep in the woodland of Kočevski Rog. At the place where I've exposed the plate. I've tested dry plate collodion negatives and I'm sharing one plate with you. MIha Turk, my assistant and editor got Covid last week and he was isolated for a week. Obviously he had a lot of energy and creativity boiling thus this wonderful vlog. I hope you will enjoy it and thank you for subscribing, sharing and commenting.
If you want to learn this witchcraft, please check my workshops:
www.borutpeterlin.com/workshops/
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Thank you very much and I wish you a beautiful present moment. Here are the receipts I've used in the vlog:
VLOG 142
Subbing solution:
1 egg white
1000 ml distilled water
COLLODION:
2 gr CdBRr2
5 gr IK
140 ml alcohol
140 ml ether
220 ml collodion
9% SILVER NITRATE
DEVELOPER:
1 Gr pyro
6 gr citric acid
350 ml distilled water
Fixir:
20% sodium thiosulfate - Zábava
As a professional photographer of over 30 years, I can only hope that the "new generation" of photographers will appreciate how much work and the dedication that goes into what Mr Peterlin produces and shares. Not only is his (still) photography exemplary, his video and post productions skills are spot on. The (average) person has no idea the commitment involved in producing one of these episodes. I do and I appreciate it very much. Great job!
Yes, it's true. If I wouldn't had a decade of work ethic as a professional photographer, I wouldn't be able to keep the focus and pull it off. It's a lot of work and it takes kind of fanatic dedication to keep on doing it. Thank you for recognizing and appreciating that.
That's so true. I would spend ages fuguring things on my own
As always with Borut: add one part of 100% distilled humour to one part of matured experience, mix thoroughly, filter through video skills to make one of his unique and inspiring YT vids!
A precious jewel in the average mediocrity of YT channels.
Thanks, Borut, for your hard work Et Bonne chance !
From Jean, in the East of France
Mercie!
Got to hand it to Borut for going the extra mile! We love this process and have used it on five international trips. Dry preserved collodion plates are the way to go if you are a landscape photographer wanting to shoot collodion. We have used them nine months after coating and have developed plates three months after exposing. Just be sure you test the batch you make for sensitivity and keep notes on your exposures as a guide. The advantage of wet collodion is that you know immediately if the exposure was wrong, not so with dry collodion … you don’t know until it’s too late.
Yes, it takes some mileage. I'm tweaking developer a lot, adjusting to only develop highlights or shadows, etc.
A great video. Those who speak Slavic languages have even more fun hearing the recipe. :)
☀️ this was great Borut
Love your work my friend. Perfect video ❤️
The cooking tutorial video was fabulously funny. Well done! Excited to see you get into dry plate.
Thanks for sharing, good luck with the new project!!!
X-O-Lent! Thanks for this, I have been wondering about Dry Plate for a while now.
Borut! Love the video. The way you’ve put this together actually makes me want to give dry plate collodion a dry! Looking forward to seeing more on this!
PS. The headstand you sent is working beautifully. Thanks again!
- Francesco
Thanks Borut for a really nice video
Stunning!!! Thank you for this video and measurements!! Instantly subscribed!!
Well done, thank you!
This was very good!
Muy aleccionador y divertido! Un abrazo!
I have somehow avoided the topic of dry plates and always concentrated on wet plate. It was interesting to see what’s involved in preparing the plates - doesn’t look too bad and has the huge advantage of adding time to the process (time before exposure and dev I mean). Your result was really wonderful, amazing contrast that will print perfectly. Looking forward to following your Rome project, if you’re planning to share. Good luck. Thanks!
Not a professional photographer but a printmaker who has an affinity for the history and processes that came about in the early years of photography and photo based printmaking. This stuff is fantastic. I look forward to these videos. I’m also intrigued by the classes taken at the George Eastman House which I learned about on the Peterlin website. I went to school under Tamarind, and etching master printers, taught along side a photo historian, scholar and archeological photographer, taught a little gravure in my print classes but only recently have I been interested in learning about these beautiful processes and in photography in general. Please keep putting these wonderful videos out. Truly a labor of love.
Oh, yes photo gravure is definitely on my list in the future. Thanks!!
@@BorutPeterlinPhotography definitely looking forward to that!!
Always a fan of your videos. Never had the chance to work with dry collodion (only the wet one) but now I want to!
You are such an inspiration ❤ most useful and awesome video on CZcams
Chef Borut in the darkroom preparing another splendid recipe of alt photo awesomeness.
Mi querido Borut: este vídeo lo he usado de insumo para mi grupo de trabajo en El Santuario. Mis muchachos estarán felices de escribirte. Un gran abrazo desde Colombia!!!
kakva luda kombinacija, Stevo Karapandja i suhi kolodium!
Male tajne velikih majstora!
way to go!
Yes, please make a tutorial on how to make and develop the dry plates. Fascinating!
Thanks a lot
Another great video!!! Will look into this technique, myself, as I have a 4x5 to try it out on. 4x5 glass negs are also a lot cheaper than bigger plates!!! As they say, start small and work your way up😊
Lovely translation :) Especially when the plate is placed for drying, the voice says "mix well" :)
Well, yesterday I followed your recipe for the sensitization (the tannin solution and it's preparation baths) and the developer, and my usually poor dry collodion plates (Russell method) increased dramatically. Many thanks.
I'm very happy to hear that!
Greetings from Poland!
Vegetina kuhinja :)
Nekih stvari ima,
Što ne govore se svima...
Здорово и интересно
Nice to see you working a "small" camera for a change 😀
Top shit. 👍🏻
LMO 😂
Cheers Borut. ☕️
I want to see more of topshit kitchen
In the third tray of washing in making the plates you mention acid in that tray. What acid and how much please. Great video and info. If you were closer I would come to a workshop
Just order a pack of Zebra dry plates and the new dry tintypes, can’t wait.
God that vegeta parody got me howling. Pozdrav iz Srbije!
สุดยอด
10 minutes! ... to enjoy the sunshine, breeze and sounds. How do you establish the exposure? I would set mid f/ stop, take a light meter reading, remove and then replace the dark slide in about 6 equal draws, exposing strips one, two, four, eight, silteen and thirty two miutes. Develop and use to establish an exposure index.
10 min was due to old collodion. Otherwise just like you've said
Dear Borut,
Hope you are well. Thanks for this video too.
I have a few question, I hope you will have time to answer:
What kind of acid do you use at 5:23?
Can the 220ml of collodion be 4%? (at 6:31)
Can I use different developer than Pyro? What about Rodinal or ID11?
The fixing process was with water?
...and not for this process, but can I use fixer, was made from sodium thiosulfate AND from potassium metabisulfite for the albumen print, or the fixer hase to be made from only sodium thiosulfate?
Thank you in advance.
where can i buy in italy all the ingredient? pls
Coloca LEGENDA 😭😭😭😭😭😭
Or ... You could make silver gelatine dry plates? Less work, similar results and 4 stops faster! I think I'm settling on gelatine dry plate as my preferred way of working. BTW Love your videos. A pleasure to watch.
No doubt. This is an option to upgrade wetplate process just a little bit and have dry plates.
Borut, my Slovenian ;-) stinks but I'm pretty sure I heard rosemary herbs pass in that recipe. Do your plates smell of it? Nice!
Fun Video, I d like to know what device is rocking your yellow tray with the string?
Thank you, it's a darkroom winch, really valuable asset in my darkroom. Please check out the demonstration video and one winch is on stock if you would want one. www.borutpeterlin.com/shop/hardware/darkroom-winch/
So I have a question on the ingredients under "collodion". What is the 220ml of collodion? Like is it some other mixture that is different from the one listed there? Is that recipe just a way to "continue" it? I am so confused
it's 4% USP solution of collodion. It's best to buy a manual and get more information.
I didn't get it, did you pour collodion on the plate after the albumen or a mixture of tannic acid like shown ? At 4:25 it says "Pour collodion on the plate" is that nitrocellulose collodion or the tannic acid mixture you made.
Yes, but I strongly recommend that you know the basics of wet plate collodion process before embarking on dry plate collodion process.
I wanted to follow up on here! Is the tannic acid solution poured before collodion and dried thoroughly? Then I can pour collodion?
I think the acid might be in the third tray in the video! During the washing process after collodion.
hi. I can't find any Collodion in my country. what solution can i subtitue for Collodion? any one?? :((
Google gelatin dry plates.
Ask pharmacy, they have it for sure.
Where can I get a good camera like that
Try on ebay 4x5" camera or view camera or large format camera.
Respect. Sinu sem pokazal koliko dela je nekoč bilo potrebno za današnji en "tap" na telefonu. Že paleta "sestavin" je daljša kot si jo lahko laik zapomni.
tanin acid and tannic acid
are you the same?
I guess Google will know.
ok so basically this is regular collodion that was dried out completely, and that's why the exposure is so long? 10 min. I heard that wet collodion is like ISO 1.0, so this must be like ISO 0.001.
Basically, yes. I could use fresher collodion and make the exposure around 3min.
I wish there were a second thumb up to click
Top Shit Dry Plate,,,,,,,,,, ohhhhhh yahhhhh!!! Ohhhh and don't forget, Don't put the foam down the toilet 🤣 Thank you from Canada
Ha, ha😵
It happens to the best of us.
it is difficult to follow the instructions when you understand the language that the cook speak in the background :D thanks for the video :D
It would have been really nice if the video had been about dry plate collodion instead of albumin. They are not the same process.
What do you mean? The title of the vlog is self explanatory it's about dry collodion process. Have you watched it?
I did watch it. It is about making an albumin plate. Albumin and collodion are completely different things. There is a collodion dry plate process that I have researched and am very interested in. If you're going to talk about albumin, don't call it collodion.
Clever made video, I like it, but I will never understand why people are having to make exposures in minutes rather than seconds. I get good plates with 3 or 6 second exposures using coffee and sugar as a preservative.
I've read that with tanin exposures are longer, but if this is the case with sugar and coffee, then I want to test it. Could you please share your recipe for preservative solution? My silvernitrate nitrate pH could be low too, that prolonges exposures too.
@@BorutPeterlinPhotography I started with using tanin plates and the exposures where only about twice as long as the coffee plates. The preservative is 10 fluid oz. water, 1oz. by weight of ordinary ground coffee. 1/2 oz. by weight of sugar. Boil them together a few minutes, cool, filter. Every thing else done the same as with tanin. My exposures are about 3 seconds f8 full sun. Give it a try. Others have said it took longer exposures for them but this has been working consistently foe me.
It seems that preservative of 100% gum arabic works wonderful and with times as "short" as wet plate.
@@carbo73 Yes I have found that to be so also, but the only thing it the plates tend to be more contrasty.
@@kpkndusa many thanks, I will try one day your coffe & sugar recipe . Looks great, and even would smell better
You got me confused there. He was talking about garlic, marjoram, even Vegeta. Only after total confusion did I look at the English subtitles and realized you were assuming no one would understand the chef and so you thought we all would be just reading the subtitles. Boy, how wrong you were about that!
Now if I want to know the process, I have to come back some day and just read the subtitles and ignore what the chef is saying (which may be difficult).
Well if you want to learn the process, the most important is that you don't forget "a spoon of Vegeta"! Always!
@@BorutPeterlinPhotography 🙂
Topshit subtitling!!!
great job, but no YOLKS??- then why is the first7 minutes so funny??- but all egg whites aside, DON'T CONSUME any of this, even though a chef showed you the recipies, THESE CHEMICALS CONTAIN HEAVY METALS, ACIDS, ALKALI'S AND OTHER HAZZARDOUS SUBSTANCES, LIKE THE ALCOHOL-NOT FOR DRINKING (THIS ONE SENDS YOU BLIND!).
Amaaaaaaazin'. Because, you know.... 🤣