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Today was gelatin block making day. Roughly 6.25gal of 9% gelatin. The recipe is ez (see below).
Sun may be the day, Mon looking better due to weather.
I thought this would be easier than said, my checklist is 15 crucial items long to get the data wanted. Nonetheless still fun.
10% gelatin recipe (fits the HF ammo box #61451):
The acids are food grade powders. The sorbic acid I use is marketed for makeup makers (bought from amzon). The acids are preservatives, prevents the nasty stuff from growing in the gelatin, you can then re-use the gelatin if desired.
The beef gelatin I use is from azure, I buy two 5lb bags at a time, but 5lb is enough for six+ blocks. To re-use the containers after making the 1st hole, just wipe the hole clean and dry on inside and then add a small button of silicone over the hole, let that dry 1hr(min) before using again.
Do not get wet gelatin powder all over, it makes a sticky mess if you do.
!!!*** DO NOT TASTE CINNAMON OIL, KEEP AWAY FROM CHILDREN AND PETS ***!!!
Sun may be the day, Mon looking better due to weather.
I thought this would be easier than said, my checklist is 15 crucial items long to get the data wanted. Nonetheless still fun.
10% gelatin recipe (fits the HF ammo box #61451):
- 13.5cup water (purified water makes better gelatin)
- 10.9oz of beef gelatin (see below for gelatin link) (** use 12.4oz gelatin for 10% by weight mixture **)
- 1/8 teaspoon of citric acid (see notes below)
- 1/16 teaspoon sorbic acid (see notes below)
- 1-3 drops of cinnamon oil (see notes below)
- Digital measuring kitchen scale
- Digital cooking thermometer
- Large whisk
- Large pot
- 2-2.5hrs of time to do recipe six times
- I use filtered hot tap water (my house water has filters and water softener)
- Put all the water in big pot
- Turn heat on about 1/4 hi
- Slowly whisk in the acids
- Weigh out the gelatin powder, I did mine in two steps
- Slowly dump in gelatin while whisking well, mix in all the powder
- Keep whisking back and forth, change directions, etc. I do a rigorous whisking here
- Surface will foam some, do not worry about this
- With a good thermometer measure the temp while slowly whisking
- At about 132F place 1-3 drops of cinnamon oil on surface
- Slowly whisk around the oil, the foam will die down
- Whisk slowly the whole thing
- Skim excess foam as needed
- Keep whisking slowly, measure temp, turn heat off at 140F
- Prep your container with oil, I use olive oil grill spray, you do not need a lot, just a thin coat will do
- If you are making more than one block then transfer the gelatin to container, repeat recipe
- If making just one block you can let gelatin cool for about ~30min before transferring to container
- Let gelatin cool at room temp for 1-2hrs
- Put container of gelatin in fridge for 2day(min)
- To release gelatin from the mold I drill a small hole in bottom, same diameter as air duster nozzle, then short burst some air into the hole, the block will release out
- You can then wrap the block in saran wrap for later use, or keep it in the mold until ready for use
- Shoot the block (the blocks are small, so I only shoot one shot per block
The acids are food grade powders. The sorbic acid I use is marketed for makeup makers (bought from amzon). The acids are preservatives, prevents the nasty stuff from growing in the gelatin, you can then re-use the gelatin if desired.
The beef gelatin I use is from azure, I buy two 5lb bags at a time, but 5lb is enough for six+ blocks. To re-use the containers after making the 1st hole, just wipe the hole clean and dry on inside and then add a small button of silicone over the hole, let that dry 1hr(min) before using again.
Do not get wet gelatin powder all over, it makes a sticky mess if you do.
!!!*** DO NOT TASTE CINNAMON OIL, KEEP AWAY FROM CHILDREN AND PETS ***!!!
