Staining keris with Chinese warangan

Gustav · 6th July 2009, 09:49 AM

Hallo,

the name of that thread is "pamor identity, help". You can use the search function - pamor identity - the first thread in the list.

David · 6th July 2009, 01:37 PM

This is the thread Gustav speaks of:
http://www.vikingsword.com/vb/showth...pamor+identity

harimauhk · 7th July 2009, 07:51 AM

Cheers gents, I have read through that thread before. I'll be making up a fresh batch of lime + warangan and I'll get myself a coconut to scrub the keris with before I apply it.

Pak Maisey, do you think bottled Berri lime juice (from Oz) would be alright to use? Terima kasih!

A. G. Maisey · 9th July 2009, 02:34 AM

No, most definitely not.

You need freshly squeezed juice from tahitian limes (jeruk nipis) , and you must strain it to get rid of the solids.

You do not "make up a batch".

You make the suspension immediately before use, you let it stand till the floating bits or arsenic settle, maybe half an hour, and you use it straight away. You only make a very small amount, maybe the juice of 3 or 4 limes, and a pinch of arsenic.

harimauhk · 9th July 2009, 05:10 AM

OK, thanks Alan. The Tahitian limes are going to be impossible to find locally--should have asked my friend to bring me some from Jakarta, but it's too late now. I suppose I'll hold off on trying to mranggi the keris until my next trip to Indonesia--might just be easier to have it done for me there though.

I didn't strain the solids out of the juice the first time, and I used far more than a pinch of warangan. Perhaps Thai limes aren't acidic enough...

A. G. Maisey · 9th July 2009, 05:41 AM

Tahitian limes, does not mean limes from Tahiti.

Its what we know them as in Australia:- ordinary green limes that will go a just little bit yellow when over ripe, smaller than a lemon, greenish flesh.The limes that any self respecting bar tender will use. Your limes are probably the same as my limes.The thing is that you must not use lemons. I've tried lemons a number of times and they always made it too dark and I could not control the stain.

harimauhk · 25th July 2009, 02:50 PM

Quote:

Originally Posted by A. G. Maisey

Tahitian limes, does not mean limes from Tahiti.

Its what we know them as in Australia:- ordinary green limes that will go a just little bit yellow when over ripe, smaller than a lemon, greenish flesh.The limes that any self respecting bar tender will use. Your limes are probably the same as my limes.The thing is that you must not use lemons. I've tried lemons a number of times and they always made it too dark and I could not control the stain.

Hi Alan,

This being Hong Kong, I can get Filipino calamansi or Thai limes, but regular limes are pretty much impossible to find. I might be able to get some at one of the fancy upscale supermarkets, however. I'll give it another go if I can find some decent (non-Thai) limes.

6th July 2009, 09:49 AM	#1
Gustav Member Join Date: Jun 2009 Posts: 1,280	Hallo, the name of that thread is "pamor identity, help". You can use the search function - pamor identity - the first thread in the list.

6th July 2009, 01:37 PM	#2
David Keris forum moderator Join Date: Aug 2006 Location: Nova Scotia Posts: 7,218	This is the thread Gustav speaks of: http://www.vikingsword.com/vb/showth...pamor+identity

7th July 2009, 07:51 AM	#3
harimauhk Member Join Date: Jun 2009 Posts: 88	Cheers gents, I have read through that thread before. I'll be making up a fresh batch of lime + warangan and I'll get myself a coconut to scrub the keris with before I apply it. Pak Maisey, do you think bottled Berri lime juice (from Oz) would be alright to use? Terima kasih!

9th July 2009, 02:34 AM	#4
A. G. Maisey Member Join Date: May 2006 Posts: 7,015	No, most definitely not. You need freshly squeezed juice from tahitian limes (jeruk nipis) , and you must strain it to get rid of the solids. You do not "make up a batch". You make the suspension immediately before use, you let it stand till the floating bits or arsenic settle, maybe half an hour, and you use it straight away. You only make a very small amount, maybe the juice of 3 or 4 limes, and a pinch of arsenic.

9th July 2009, 05:10 AM	#5
harimauhk Member Join Date: Jun 2009 Posts: 88	OK, thanks Alan. The Tahitian limes are going to be impossible to find locally--should have asked my friend to bring me some from Jakarta, but it's too late now. I suppose I'll hold off on trying to mranggi the keris until my next trip to Indonesia--might just be easier to have it done for me there though. I didn't strain the solids out of the juice the first time, and I used far more than a pinch of warangan. Perhaps Thai limes aren't acidic enough...

9th July 2009, 05:41 AM	#6
A. G. Maisey Member Join Date: May 2006 Posts: 7,015	Tahitian limes, does not mean limes from Tahiti. Its what we know them as in Australia:- ordinary green limes that will go a just little bit yellow when over ripe, smaller than a lemon, greenish flesh.The limes that any self respecting bar tender will use. Your limes are probably the same as my limes.The thing is that you must not use lemons. I've tried lemons a number of times and they always made it too dark and I could not control the stain.